Description Edit

This is a great soup, but it requires overnight prep for the beans. It's well worth the effort in the long run and will leave your stomach and taste buds feeling satisfied.

Ingredients Edit

Directions Edit

  1. Soak beans (pinto, red or speckled) overnight.
  2. Make stock with bones.
  3. Cook beans in stock.
  4. When beans are half cooked add smoked meat.
  5. Meanwhile sauté onions and garlic in lard and add to soup.
  6. When beans are done make roux with flour and lard.
  7. Add tarragon salt and pepper to roux and add to soup to thicken.
  8. Bring to boil and serve with csipetke.

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