Dark Beer Pinto Bean Ragout with Smoked Sausage | Hearty Hungarian One-Pot Meal

Rinse the pinto beans, and if using dry beans, soak them in cold water overnight, then cook until tender in lightly salted water with a bay leaf for about 50–60 minutes, and drain (if using canned pinto beans, rinse thoroughly and drain). Finely dice the onion and crush the garlic. Slice the Hungarian wax pepper into rings and finely dice the tomatoes.

Cut the Kolozsvári bacon into thin strips, and slice the cooked smoked sausage into rounds about half a centimeter thick.

In a heavy-bottomed cast-iron pot or deep skillet, melt the lard and render the bacon until nicely browned and crispy. Add the sliced sausage, sauté for 2–3 minutes until lightly browned, then transfer half of the bacon and sausage to a plate for serving.