Beans As in Somogy
"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."
- Ready In:
- 2hrs 5mins
- Ingredients:
- 10
- Serves:
-
6-8
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
- Wash beans and soak overnight.
- 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.
- 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.
- 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.
- 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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RECIPE SUBMITTED BY
I'm a psychotherapist who decided to start cooking creatively after years of resistance. I cook primarily vegetarian but cook with other ingredients when my family complains too much. I'm the mother of 3 sons, two of whom are grown, and I've been married since 1978. I cringe when I think back on the cooking my poor husband valliantly endured when we were first married. I collect cookbooks and frequent the thrift shops in my area for unusual finds.
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