Bean soup with ham hock
Bean soup with smoked ham hock - a comforting delight for winter days
Bean soup with smoked ham hock is a traditional dish that brings warm family memories and meals around the warmth of the stove. This simple yet flavorful recipe combines the rich taste of smoked ham hock with the creamy texture of beans, creating an unforgettable culinary experience. Additionally, it is a nutritious and hearty choice, perfect for cold days.
Preparation time: 15 minutes
Cooking time: 2 hours
Total time: 2 hours and 15 minutes
Servings: 6
Necessary ingredients:
- 500 g beans (white, green, or a combination)
- 1 smoked ham hock (approximately 700 g)
- 1 large onion
- 3 carrots
- 1/2 bay leaf
- 1 teaspoon mustard seeds
- 100 ml tomato juice (or passata)
- 2 tablespoons flour
- 4 tablespoons oil
- Salt and pepper to taste
- Fresh parsley leaves for garnish
Step-by-step instructions:
1. Preparing the beans: It is essential to prepare in advance. Rinse the beans thoroughly under cold running water, then place them in a pot of water and let them soak overnight. This step will reduce cooking time and make the beans easier to digest.
2. Boiling the beans: The next day, drain the beans and rinse them again. Place them in a large pot (ideally a Dutch oven, which retains heat very well) along with the smoked ham hock, the whole onion (you can peel it, but it's not necessary), and the sliced carrots. Add enough water to cover the ingredients. Let it simmer over medium heat for about 1.5 hours or until the beans become soft.
3. Seasoning the soup: Once the beans are cooked, add the bay leaf, mustard seeds, and season with salt and pepper to taste. Gently stir to avoid breaking the beans.
4. Preparing the roux: In a skillet, heat the 4 tablespoons of oil and add the flour. Brown the flour over low heat, stirring constantly to prevent burning. When it becomes lightly golden, add the teaspoon of paprika and the tomato juice, mixing well. Be careful! Paprika burns easily, so watch it closely.
5. The final combination: Add the flour and tomato mixture to the bean soup and bring it to a boil. This will thicken the soup and give it a creamy texture.
6. Serving: Bean soup with smoked ham hock is served hot, sprinkled with freshly chopped parsley on top. You can add a spoonful of sour cream for extra flavor. Additionally, fresh onion salad is the perfect accompaniment. You can opt for traditional ceramic dishes or even bread bowls to impress your guests.
Practical tips:
- If you want to achieve an even more flavorful soup, you can add a few crushed garlic cloves in the last 10 minutes of cooking.
- Vary the recipe by adding potatoes or red bell peppers for a more complex taste.
- If you prefer a vegetarian version, you can replace the ham hock with smoked soy or a mix of smoked vegetables.
Nutritional benefits:
Bean soup is rich in plant-based proteins and fiber, making it filling and beneficial for digestion. Additionally, the smoked ham hock provides an intake of iron and B vitamins, essential for the health of the nervous system.
Frequently asked questions:
- Can I use canned beans? It is recommended to use dried beans, but if you're in a hurry, you can use canned beans. In this case, reduce the cooking time.
- How long does the soup last? The soup can be stored in the refrigerator for 3-4 days. You can also freeze it for later use.
- What wine pairs best? A dry white wine or a young red wine pairs perfectly with the rich flavors of the soup.
By serving bean soup with smoked ham hock, you not only enjoy a delicious dish but also a recipe full of tradition and history. Enjoy your meal!
Ingredients: 500 g beans, 1 smoked ham hock, 3 carrots, onion, parsley leaves, 100 ml tomato juice, mustard seeds, bay leaf, 2 tablespoons flour, 4 tablespoons oil, salt, pepper.
