Ingredients:
- 300 g dried beans (soaked overnight)
- 300–400 g smoked pork belly (oldalas)
- 1 onion, chopped
- 2 carrots, sliced
- 1 parsley root (optional)
- 2–3 cloves garlic
- 1–2 tbsp oil or lard
- 1–2 tsp sweet paprika
- Salt and black pepper
- 1 bay leaf
- 1–1.5 liters water or broth
- 1 tsp vinegar (optional, for serving)
Instructions:
- Soak beans overnight, then drain.
- Cook smoked pork belly in water until slightly tender.
- In a pot, sauté onion in oil until soft.
- Add garlic, paprika, and stir quickly.
- Add beans, vegetables, bay leaf, and smoked meat.
- Pour in water or broth and simmer until beans are soft.
- Season with salt and pepper at the end.
- Serve hot, optionally with a splash of vinegar.