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Prep Time: 5 Minutes Cook Time: 120 Minutes |
Ready In: 125 Minutes Servings: 8 |
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From a 40 year old cookbook on Hungarian food that I found in the library. There's not much I would consider trying because of the ingredients (veal, lard, etc.), but this one sounds interesting. It calls for double smoked slab bacon which I doubt is readily available. Ingredients:
1 lb dried navy beans |
1 bay leaf |
8 ounces smoked bacon |
1 tablespoon flour |
1 small onion, minced |
1 garlic clove, crushed |
1 tablespoon white vinegar |
1 teaspoon sugar |
1/2 cup sour cream |
1 teaspoon salt |
Directions:
1. Wash beans and soak overnight.
2. Add bay leaf and 2/3 of the bacon, in one chunk, to the beans. Cook together for about 1 1/2 hours, until beans are tender. Remove 1/2 cup of cooking liquid and set aside.
3. Chop the rest of the bacon in little pieces and fry until done. Add flour, onion and garlic and cook a few minutes. Add the reserved cooking liquid and stir well.
4. Drain the cooked beans and return them to the pot. Add the bacon/onion mixture. Cook over very low heat for five minutes. Add vinegar, sugar and sour cream. Add salt to taste.
5. Cut the bacon chunk that was cooked with the beans into very small dice. Mix into the beans. Heat through and serve.
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