Marvelous Bean Goulash

• 1 lb. smoked pork meat (hocks, knuckle)
• 4-5 peppercorns
• 2-3 potatoes
• 2 bay leaves
• 1 can of kidney beans,
• 1 can of tri-bean blend
• 20 inch of sausage (preferably some European, best if Hungarian)
• 1 onion
• 2 teaspoon paprika
• 1 tablespoon flour
• Salt, parsley to taste

1. Boil smoked pork with the bay leaves and peppercorns in 1.5 quart slightly salted water. After having it boiled for 15 minutes the knuckle should be tender. Set the meat aside.
2. If the soup is too salty, pour out some of the cooking liquid and add fresh water. Pour out the liquid from the canned beans. Add the beans and cubbed potatoes to the boiling water. Let boil on a low heat until the potatoes are tender.
3. Cut meet of the bone of the cooked hocks into small pieces and pour them back in the soup.
4. Grill the sausages, or fry in a pan, then cut into 1 inch thick pieces and add to the soup.
5. Heat up oil in a separate pan, braise the finely chopped onion until glassy add the flour, stir. Turn off the heat under the pan, sprinkle with paprika, add approx. 1/2 cup of water, stir until smooth, and pour into the soup.
6. Finish the feast with a dash of parsley, bring the soup to boil, then let it shimmer for 10-15 more minutes.
7. To make this soup an extra special treat serve it in bowls with a touch of sour cream on the top.

pork meat, peppercorns, potatoes, bay leaves, kidney beans, sausage, onion, paprika, flour, salt

Taken from www.epicurious.com/recipes/member/views/marvelous-bean-goulash-50004938 (may not work)