> Cheng Li
wats up with this?
Do aussies care or fuck this chink?
asking for a friend.

Here's first bean recipe: Bean Soup a la Jokai
I've never made this, and not a frequent thing to cook within my family since it's quite fiddly, and with less effort any other type of bean soup can be made.

Pre-preparation: soak dried beans overnight, cook a smoked shank.
Chop carrots and parsley roots, brown them in lard. Add the beans with the soaking water and the shank's broth. Add bay leaves, bit of crushed garlic, chopped green paprika and tomato. Salt if needed. Cook until beans soft.
Fry a sausage (kolbász), and slice it up. Maybe slice up a sausage first, then fry it a bit.
Hungarian style roux: fry bit of flour in a bit of lard, with chopped onions, when golden and red paprika powder. Just stir it quick do not let the paprika burn or it will be sour. It just needs to be worked in the roux.
Sometimes the green of the parsley is added either to the soup or to the roux.
Make noodles: work eggs and flour together, let it sit liek 20 mins, then pinch little bits and roll them into the form of tiny handegg balls.
Add the roux into the soup, boil it together, thicken it more with sour cream.
Add the noodles it will cook quick, add the sausage slices, boil it together.
Serve the soup with the chopped shank, offer white bread on the side (there's the noodles in it, but that can be left out, or replaced with other type of noodles). Can be seasoned with vinegar.

Note: you gonna have two sources of lard at hand. 1. if you let the shank broth cool down, the grease will coagulate on the top - you can use this for browning the veggies. 2. the sausage will let out bunch of grease, use this for the roux.
I'm sure this recipe can be found in English too, those could give an idea about the amount of the ingredients. Also a practiced cook could guess, figure it out