• 1 lb.large navy or pinto beans (0.5 kg) soaked in cold water overnight,
• 1 onion chopped very fine
• 2 cloves of garlic minced or pressed,
• 4 tbsp. Thickener (60 mL)
• 1 tsp. paprika (5 mL),
• 8 cups Smoked Stock (2 mL),
• 1/2 cup sour cream -optional-(125 mL)
• Csipetke

In a large pot place the rinsed and drained beans, 6 cups (1.5 L) of the sock, onions and garlic and boil slowly until the beans are tender. In a saucepan melt Thickener, add paprika, mix and add the rest of the Smoked Stock (the stock must be cold). Mix and add to the beans, bring to a boil, taste and adjust salt, add Csipetke. Simmer 5 minutes, add sour cream and serve. This is a favorite of all those who have tried it !

As you will see it is the base of all sauces and many soups. The recipe below makes 2 tbs. (30 mL); however if you are going to make several Hungarian dishes, I urge you to multiply this recipe and refrigerate the extra Thickener. It really saves work.

1 tbsp. cooking fat	15 mL
2 tbsp. flour	30 mL

Melt fat, mix in the flour and gently fry to a golden beige color, stirring constantly. Use low heat; the flour scorches easily. It keeps for months refrigerated in a tightly covered jar. The sticks of sauce sold in grocery stores are the same thing, although some of them contain seasoning.

1 egg, 1/2 tsp. salt (2mL), 1/2 cup flour (125 mL).
Place flour on a small board, make a well in the flour, add salt and egg, mix taking up the flour bit by bit. Knead well. This should be a very stiff dough. Stretch by hand into a plate size circle and pinch off bean-size bits to drop into soup. It is easier if your fingers are floured or oiled.