Bean Goulash

Thoroughly wash the dried beans the night before, then soak them in cold water. The next day, drain the soaking water and rinse the beans with fresh water.

In a large pot or Dutch oven, heat the lard or oil over medium heat. Add the finely chopped red onions and sauté until translucent, about 5-7 minutes. Remove from heat, stir in the minced garlic and sweet Hungarian paprika, mixing quickly to prevent the paprika from burning. Add a splash of water to dissolve the paprika.

Add the diced smoked meat and the soaked beans to the onion base. Pour in enough water or broth to generously cover everything, then add the bay leaves, ground caraway seeds, and marjoram. Season with salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer for 1-1.5 hours, until the beans are halfway tender.

Meanwhile, peel and dice the carrots, parsnips, and potatoes. Once the beans are halfway tender, add the diced vegetables and potatoes to the goulash. Continue to cook for another 45-60 minutes, or until all ingredients are completely tender.

In a small pan, heat the vegetable oil, add the flour, and stir constantly to toast it to a light golden brown. Remove from heat, let it cool slightly, then whisk in a little cold water until smooth. Pour the roux into the simmering bean goulash, stirring continuously to thicken it. Cook for another 5-10 minutes to cook out the flour taste.

Taste and adjust seasoning with salt and pepper if needed. Garnish with freshly chopped parsley. Serve hot with fresh bread and a dollop of sour cream.