Bean dish with smoked pork pastrama
Beans are an essential ingredient in Romanian cuisine, rich in nutrients and very versatile. We start by selecting the beans, ensuring that there are no spoiled or damaged ones. Once we have chosen the desired beans, we wash them well in 2-3 waters to remove impurities and dust. Then, we put them to boil in a pot with cold water, letting them come to a few boils. After they start boiling, we turn off the heat, cover the pot with a lid, and let the beans hydrate and soften for about 30 minutes.
In the meantime, we prepare the meat. We choose a piece of pork or beef, depending on preferences, and slice it into suitable pieces. In a pan, we heat a little oil and add the meat, sprinkling a little salt to enhance its flavor. We sauté the meat until it becomes brown and evenly fried on all sides.
In another pan, we take care of the vegetables. We peel the onion, wash it, and chop it finely. Then, we take a bell pepper, cut it in half, remove the seeds, wash it, and cut it into large pieces. The carrot and parsnip, essential for the soup's sweetness, are peeled, washed, and cut into large pieces. The celery stalk, with its distinct flavor, is washed and cut similarly into large pieces to add extra flavor.
After the beans have hydrated, we drain them and rinse them with cold water to remove excess starch. We return to the sautéed meat, where we add all the previously prepared vegetables and enough water to cover the ingredients. We let it boil, making sure to add more water if necessary to achieve a hearty soup.
Towards the end of the boiling, we add the chopped tomatoes, freshly ground pepper, bay leaves, and half a teaspoon of dried thyme. These flavors will blend splendidly, giving the dish a distinctive taste. We let it boil a little longer, just enough for the flavors to meld into the vegetables and meat, then we turn off the heat. Our dish is now ready, full of flavor and aromas, perfect to be served hot, alongside a slice of fresh bread. Enjoy your meal!
Ingredients: 500 g white beans; 250 g smoked pork pastrama; 2 l water; salt; one onion; one bell pepper; one carrot; one parsnip; one stalk of celery; two tablespoons of prepared tomatoes for winter; 3-4 peppercorns; one bay leaf; dried thyme.
