Pork knuckle and bean cellar stew

The evening before cooking, sort through the pinto beans, wash them, and soak them in cold water for at least 8-10 hours. Cut the smoked pork knuckle into approx. 2-3 cm cubes. Finely dice the Kolozsvár bacon. Finely chop the onion and garlic, remove the core and seeds from the peppers, and dice them into small pieces. Peel the potatoes and cut them into cubes similar in size to the pork knuckle, then place them in cold water until ready to use.

In a thick-walled cast-iron pot or cauldron, render the finely diced Kolozsvár bacon together with the lard. Add the chopped onion and sauté over medium heat until translucent and golden brown.

Remove the pot from the heat, sprinkle in the sweet paprika, quickly stir it into the onion-infused fat, and immediately toss in the diced smoked pork knuckle. Return to the heat and fry for a few minutes until the meat cubes turn pale and get a light crust.