Oyster mushroom and bean ragout with csipetke | Hearty autumn one-pot dish

If using dry pinto beans, soak them overnight in cold water (soaking can be skipped for canned or fresh shelled beans). Cut the Kolozsvári bacon into fine cubes, chop the onion, and crush the garlic. Clean the oyster mushrooms, then cut them into strips.

In a heavy-bottomed pot, melt the lard, add the diced bacon, and fry over medium heat until the fat renders out and the bacon is crispy. Add the onion and sauté until translucent. Finally, add the crushed garlic and sauté for another half minute.

Remove the pot from the heat, sprinkle with the sweet paprika, stir thoroughly, then add the rinsed pinto beans and sliced oyster mushrooms. Mix well and pour in enough warm water or broth to just cover.