Ingredients (for 8 people)
- 1 smoked pork knuckle (csülök, 400-500g meat)
- 500g pinto beans (kievitsbonen)
- 5 pork trotters (± 2.5 kg)
- 3 large onions
- 50g lard (reuzel) or 4 tbsp oil
- 1 bell pepper
- 2 tomatoes
- 1 tsp ground caraway seeds
- 1.5 tbsp paprika powder
- 2 tsp garlic cream
- 2-3 carrots
- 2 medium parsley roots
- 1 bay leaf
- Salt and pepper
- Spicy pepper sauce (e.g., Erős Pista)
Preparation
Cook the smoked knuckle the evening before and let it cool in its own cooking liquid. Then, store it in the refrigerator. Soak the beans overnight in cold water, just enough to cover them. Wash the pork trotters and cut each into three parts. Cutting carefully prevents any bone fragments from remaining.
Peel and finely chop the onions. Sauté the onions in lard or oil together with the trotters for about 20 minutes over medium heat, stirring regularly. The trotters should turn white. Wash and chop the bell pepper and tomatoes, then add them to the pot. Season with caraway seeds, garlic cream, salt, pepper, and half of the paprika powder. Pour in just enough water to cover and let it simmer covered over low heat for 2.5 to 3 hours until the trotters are tender and soft. Stir regularly during this process.
In the meantime, drain the soaked beans and place them in a large soup pot. Pour in the reserved cooking liquid from the knuckle. Peel and wash the carrots and parsley roots, then slice them into (half) rings. Add them to the beans along with a bay leaf and bring to a boil. Simmer on low heat until the beans are almost soft.
Pour the beans into the pot with the cooked trotters and let them simmer together for another 15-20 minutes until everything is perfectly soft. Meanwhile, dice the smoked knuckle into medium-sized cubes and add them. Stir in a spoonful of Spicy pepper sauce for a full flavor. Once the babgulyás is ready, remove from heat and wait about 10 minutes until the fat settles on top.
Skim off half of the fat with a spoon (you can use this for other dishes). Sprinkle the remaining paprika powder over the bean dish. Wait a few minutes until the fat has absorbed the paprika, then heat for another 5 minutes without a lid.
Enjoy your meal!
Preparation time: ± 4 hours (including cooking the knuckle).
