In Transylvania, as in Hungary, főzelék can be made from nearly any type of vegetable. This recipe comes from the Erdélyi Szakácskönyve by Marcsa Néni, and the beans don’t require soaking. By “red rántás“, the author is referring to a roux with added paprika.
“We are using a cup to measure a one deciliter amount of beans per person,” writes the author. “We are putting the beans in cold water (500 grams beans per 1.5 liters water), covering and cooking slowly (without stirring) over a low heat until the beans are soft. In the meantime, if the water disappears, keep adding more until the beans are cooked. When the beans are half-cooked, add salt. By the time the beans are cooked, there should be just a little bit of water left. From a spoonful of flour, we are making a red rántás with fat. Finely dice an onion, add it to the roux, and sauté. Add the beans to the roux, add a few spoonfuls of milk and cook. To serve, you can add vinegar and sour cream.”