Szatmár Bean and Cabbage Stew | Hearty Autumn One-Pot Dish

Sort through the pinto beans, wash them, and soak them in cold water for at least 6-8 hours or overnight. The next day, strain and drain them.

Finely dice the smoked bacon, and slice the cooked smoked sausage into approx. half-centimetre rounds. Finely chop the onion and crush the garlic. Taste the sauerkraut: if it is too salty or sour, rinse it once in cold water, squeeze it out gently, and chop it into shorter strands.

Melt the lard in a large heavy-bottomed saucepan or cast-iron pot, add the diced bacon, and fry over medium heat until the fat renders and it turns a nice golden brown.