Bean Goulash

How to prepare bean goulash

1. The night before, soak the beans in warm water.
2. Cut the bacon into small cubes and put it in a large pot (about 6 liters) to fry over low heat until crispy. If it doesn't release much fat, add 1-2 tablespoons of oil.
3. Add the finely chopped onion and peppers, a little salt, and sauté until the onion softens.
4. Add the cubed meat and pork knuckle and continue frying until the meat changes color and releases its juices (about 15 minutes).
5. Add the vegetables (carrots, celery, parsley root) cut into small cubes and continue sautéing until the water from the meat evaporates (about 10 minutes).
7. Remove the pot from the heat and add the paprika, chili, pepper, and thyme and mix well.
8. Add 8 cups of water and the tomatoes mashed with a fork and put the pot back on the heat. Bring to a boil and when it's bubbling, add the soaked beans and bay leaves. Turn the heat to low so the soup simmers gently. Let everything cook until the beans are done, at least 1 1/2 hours. After 1 hour of cooking, add 2 teaspoons of salt. Taste and if you think it needs more salt, add more.
   * keep boiling water handy in case too much water evaporates from the beans; my beans cooked in 1 hour and 45 minutes and no additional water was needed
   ** if you wish, at the end you can make flour dumplings, like for potato goulash
9. At the end, add the finely chopped parsley and turn off the heat. The next day the goulash will thicken more and you'll probably need to add a little water when reheating.

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