Bean stew with smoked meat
I don't know how others feel, but the first time I made bean stew with smoked meat, I was about to throw everything out the window – the beans burst, I forgot to add baking soda, and the meat fell apart completely... I swore I wouldn't touch it again. After some time, though, I decided to give it another chance. And now, I make it almost annually, sometimes even without a reason. When the house smells of boiled beans and sautéed onions, everyone knows there's serious food on the table. It never turns out the same way, but it’s always good.
Quick Info
From the portions I make, I usually get about 6-8 hearty slices, enough to last until the next day if the family doesn't rush for the first round. It takes about 2 hours in total, including the patience needed for boiling the beans (although on a classic stove, it can take up to 3). It’s of medium difficulty – it won't complicate you, but you need a little patience and to keep an eye on it; otherwise, you'll end up with thick skins and "al dente" beans, not good for spreading on bread.
Ingredients + their roles
- 1 kg of dried beans – the base, clearly, don’t skip this. I usually take white, large beans, but any type works.
- 800 g of smoked ribs – you can use a ham hock if you're lucky, but the ribs add flavor and a bit of fat that feels good in the end.
- 50 ml of oil (I use sunflower oil) – for the onions, to prevent them from burning while sautéing.
- 2 large onions – sautéing adds sweetness, don’t skip this.
- 2 tablespoons of tomato paste – it binds the sauce.
- 1 carrot (optional, but I always add it) – adds color and a rounder flavor.
- A slice of celery (about 50 g, the size of a small egg) – also optional, but it feels like it’s not the same dish without it.
- 1 bay leaf – for aroma, don’t add more, as it becomes too strong.
- 1 teaspoon of baking soda (during boiling, in the last water) – to prevent bloating and to boil faster; I don’t know the science behind it, but it works.
- 1 tablespoon of sugar (also during boiling, to "sweeten" the beans; it’s not mandatory, but it works for me)
- 1 tablespoon of oil (during boiling, with the baking soda, makes the bean skins softer)
- Salt, pepper, dried thyme – at the end, to taste. I always add thyme; it gives fragrance, but don’t overdo it.
- 1 bunch of fresh dill, chopped – at the end, for freshness and flavor.
- Optional: 1 small bell pepper, diced (I like to add it sometimes when I have it in the fridge; it changes the aroma a bit).
Preparation steps (numbered with explanations)
1. Sorting and soaking the beans. I pick the beans, as you always find a straw or a small stone, and soak them in cold water, overnight if I plan ahead, or at least for 3-4 hours if I’m in a hurry. The water should be a couple of fingers above the beans, as they will swell.
2. Boiling the beans. I discard the soaking water and start boiling in new water. I change the water 3 times: I let it boil for a couple of minutes (about 10 minutes each time), then drain and add more hot water. In the third water, I add the baking soda, sugar, and a tablespoon of oil. At this point, you can also add the carrot and celery (cut into large pieces for easy removal later). If you don’t have time to change the water, at least do it twice, and it will still be gentler on your stomach.
3. The smoked ribs. I cut them into suitable pieces so they fit nicely on the plate. I boil them together with the beans in the third water, or separately if you don’t want everything to be too smoky. I let them boil for about an hour to infuse the flavor into the beans, but also to keep pieces that are visible.
4. Sautéing the onions. While the beans are boiling, I peel and chop the onions fairly finely (not quite salad-style, but not large cubes either). I sauté them in oil over low heat until they become soft and slightly yellow, not browned. Here, I sometimes add the bell pepper if I have it.
5. The tomato paste. When the onions are soft, I add the tomato paste, the bay leaf, and a few tablespoons of liquid from the pot with beans (hot, of course). I let it reduce for about 5-6 minutes over low heat to develop color and flavor.
6. Assembly. I remove the carrot and celery from the beans (if I added them). I also take the ribs out onto a platter. I drain about 3/4 of the water but don’t throw away all the liquid, so I can adjust the consistency. I transfer the boiled beans into the pot with the onions and paste, add the pieces of ribs, and thin it out with the remaining liquid until it looks like a thicker stew, not soup, but not dry either.
7. The final touch. I turn the heat low, add salt and pepper to taste, and sprinkle thyme (about half a teaspoon, not more, as it can ruin the dish). I let it simmer gently for about 10 minutes to blend the flavors well. If it seems too thick, I add more bean liquid.
8. Finally, I turn off the heat and add the finely chopped dill. I don’t boil it, just mix it well. I let it sit for about 10 minutes with the lid on to let the flavors meld.
Why I make this recipe often
It’s one of those dishes that keeps well in the fridge without losing its flavor – sometimes it’s even better the next day. It works for any meal when you want something hearty and flavorful, but also on cold days or when you want to reminisce about "home-cooked" meals. I also like it because it doesn’t have fancy ingredients; you can find everything in any store. And it doesn’t tie you to the stove: while the beans are boiling, you have time for other tasks. There aren’t many dishes that satisfy you so simply.
Tips, variations, and serving ideas
Useful tips
The biggest mistake is not changing the water for the beans – if you skip this, you risk stomach pain or feeling heavy. I’ve experienced it, and I don’t recommend it. Don’t add salt at the beginning to the beans, as it hardens the skins. Salt and pepper only at the end, after everything has boiled. Baking soda helps with cooking and makes the beans more "friendly," but don’t use more than a teaspoon per kg, as it will affect the taste.
When adding the ribs, if they are very salty, boil them separately in water and discard that water. Similarly, if you don’t have smoked meat, you can use any cooked meat leftovers (from chicken or pork), but it won’t be quite the same.
Ingredient substitutions and adaptations
If you don’t want smoked meat (for dietary or religious reasons), you can use mushrooms – I recommend champignon or oyster mushrooms, cut larger, which you add after sautéing the onions. You can replace the oil with a bit of lard if you’re not afraid of calories – the taste is completely different, but the fat is heavier. For a gluten-free version, you don’t need to change anything, as there’s no flour. You can reduce the oil for sautéing if you want something lighter, or skip the dill if you don’t like it (but I think it’s worth it).
Variations
Some people add chopped tomatoes, not just paste, for a more acidic sauce. It can also be made with speckled beans, although it comes out a bit sweeter. If you want it to be even more "Romanian," you can add bacon or smoked sausages instead of ribs. It also goes great with a bit of crushed garlic, but only at the end, or else the aroma gets lost.
Serving ideas
On my table, pickles are a must – green tomatoes, cucumbers, sauerkraut. Fresh bread, sliced thick, possibly toasted if you feel like something crunchy. If you want a complete lunch, add a red onion salad on the side. It pairs well with red wine, semi-dry, but I also enjoy a cold beer when I’m not in the mood for niceties.
Frequently asked questions
Why do I need to change the water for the beans? Is it really important?
Yes, it’s really important. Beans contain substances that, if left in, can cause bloating. By changing the water, you remove some of them, making it easier to digest. Plus, the taste is cleaner.
Can I use canned beans?
Theoretically, yes, but the flavor isn’t the same. If you do use canned beans, skip directly to the sautéed onions step and assemble everything, but it won’t have the same taste and the texture won’t be as pleasant.
If I don’t have smoked meat, what can I use?
Any meat you have, even without smoking – pork shoulder, fresh ribs, sausages – or as I mentioned earlier, mushrooms if you want a vegetarian version. However, smoked meat adds a special touch.
Can it be made in a slow cooker or multicooker?
Yes, it works in a multicooker, but be careful with the timing – 60-70 minutes under pressure for the beans, and at the end, take everything out and make the onion sauce separately, then combine it back. In a slow cooker, it should be left overnight, but I don’t have the patience for that.
How do I know when the beans are cooked?
The simplest method: take a bean and crush it between your fingers – it should break apart easily without the skin remaining hard. If you’re unlucky and it’s still not cooked after an hour, keep it on low heat and check every 10 minutes.
Nutritional values (approximate)
For a hearty serving (about 350-400 g, with meat and beans): around 450-500 kcal. Lots of protein from the beans and meat (15-18 g/serving), about 50 g of carbohydrates, and around 15-20 g of fat (depending on how much meat and oil you use). It’s very filling, you won’t ask for dessert afterward. Nutritionally, it’s not a bomb if you don’t overdo it with the oil and smoked meat. It also has fiber and vitamins from the vegetables, so it fits well in an omnivorous diet. It’s not friendly with a low-carb diet, but it’s great for cold days or after exertion.
How to store and reheat
If there are leftovers, I put them in airtight containers in the fridge – they easily last for 3 days without losing flavor. In fact, it seems to improve. I reheat it directly on the stove over low heat, with a spoon or two of water or liquid, to prevent it from sticking. It can be microwaved, but it’s not quite the same; it comes out drier and loses some aroma. It can also be frozen, but honestly, it rarely lasts more than two days. If it thickens too much in the fridge, thin it out with a bit of warm water, and you’re good to go. I don’t recommend leaving it at room temperature for more than a few hours, especially if it contains meat.
We choose the beans and put them to boil in water - changing the water about 3 times, after which we put them in the wonder pot to boil together with the cut ribs for about 1 hour - now it depends on the beans :D After boiling, we chop the onion and sauté it in oil until it softens well, then we add the tomato paste, bay leaf, and a little bean juice and let it simmer to infuse the onion. Then we add the boiled beans and meat and complete with juice until we achieve a softer consistency. We season with pepper, salt, and thyme to taste, and finally, we add finely chopped dill. It is best served with pickles. Enjoy your meal! At the last water, I always add 1 teaspoon of unslaked baking soda, 1 tablespoon of sugar, and 1 tablespoon of oil; you can also boil a carrot and a piece of celery to add flavor.
Ingredients: 1 kg of beans, smoked ribs, unfortunately I couldn't find a ham hock :( - about 800 g, 50 g oil, 2 large onions, tomato paste, bay leaf, thyme, pepper, salt, dill
