Sautéed chicken liver and white bean ragout

Finely dice the onion and crush the garlic. Finely dice the Hungarian wax pepper and the tomato. Clean the chicken liver of any membranes and veins, then cut into bite-sized pieces. Pour the canned white beans into a colander and drain thoroughly.

Melt the lard in a deep skillet or cast-iron pot over medium heat. Add the finely diced onion and sauté until translucent and golden (about 5-6 minutes). Then add the crushed garlic, diced pepper, and tomato, and sauté for an additional 2-3 minutes until the vegetables soften slightly and release their juices.

Remove the pan from the heat, sprinkle in the sweet paprika, stir quickly into the hot fat, and immediately add the chicken liver pieces. Return to high heat and sauté (sear) the liver, stirring continuously, for 4-5 minutes until all sides turn light and develop a nice sear.