Shepherd's Polenta with Beans and Smoked Pork Collar | Rustic Autumn One-Pot

Soak the pinto beans in cold water the night before (if using canned beans, rinse and drain them thoroughly). Cut the smoked pork collar into small cubes and slice the Kolozsvári bacon into strips. Finely chop the onion and crush the garlic cloves.

Melt the lard in a heavy-bottomed cast iron pot or Dutch oven. Add the Kolozsvári bacon and fry over medium heat until golden brown and crispy, then remove half of the crispy cracklings and set them aside for serving.

In the remaining rendered fat, sauté the finely chopped onion and crushed garlic. Add the diced smoked pork collar and sauté for 4-5 minutes to release its smoky flavours.