Babgulyás (goulash aux haricots)

Instructions

1. The day before, soak the dried beans in cold water, then drain them and cook for 45 minutes in unsalted water until tender.
2. Cut the meat into 3 cm cubes and finely chop the onions.
3. Melt the lard in a large casserole and cook the onions over a low heat for 8 minutes, until translucent.
4. Off the heat, stir in the sweet paprika so it doesn't burn, then return to a low heat with the meat and brown it for 5 minutes.
5. Add the crushed garlic, cumin, diced pepper and tomato, then cover with water or stock and simmer for 40 minutes.
6. Peel and cut the potatoes into large cubes, then add them with the cooked beans and the tomato purée.
7. Continue cooking for 25 minutes, covered, until the potatoes are tender and the sauce is smooth.
8. Adjust the seasoning with salt, pepper and hot paprika, then serve hot with the sour cream and bread.