Beans with ham hock
Bean with ham hock is a traditional Romanian dish, highly appreciated, especially during the winter holidays and on Romania's National Day, December 1st. This recipe combines the rich flavors of beans with the savory taste of pork hock, resulting in a comforting dish full of tradition.
To prepare a delicious serving of bean with ham hock, start by choosing quality beans. White or red beans are the most common choices, but you can also experiment with other varieties. Wash the beans under cold running water and let them soak for a few hours, preferably overnight. This process not only reduces cooking time but also helps eliminate substances that can cause digestive discomfort.
In a large pot, add the drained beans and cover them with fresh water. Place it over medium heat and let it boil. Once the water starts to boil, reduce the heat and let the beans simmer gently for about 30 minutes. Meanwhile, you can prepare the ham hock. Choose a ham hock with well-distributed meat and fat for a richer flavor.
In a separate skillet, add a little oil and brown the ham hock on all sides until it becomes golden. This will intensify the flavors. After the beans have boiled, add the ham hock to the pot, along with a finely chopped onion, a few carrots, and celery for extra flavor. Season with salt, pepper, bay leaves, and, if you like, you can also add some peppercorns.
Let everything simmer on low heat, covered, for about 2-3 hours, until the beans and ham hock are tender and the flavors have melded together. About 30 minutes before turning off the heat, you can add a bunch of freshly chopped parsley for an extra touch of freshness.
Serve the bean with ham hock hot, alongside finely chopped red onion and, for the more adventurous, a bottle of pickles. This dish is not just a simple preparation but a symbol of Romanian hospitality, perfect for gathering family around the table during festive days. Its flavors will take you back to childhood, to the abundant meals of grandparents, making each serving a special moment.
The beans are boiled in a pressure cooker together with the ham hock and carrots. The onion and bell peppers are sautéed in large pieces, then the tomato juice is added. The beans and the meat cleaned from the ham hock are mixed with the sauce prepared above. It is left to boil for 10 minutes, during which it is stirred continuously to prevent sticking, then pepper, thyme, and after it cools a bit, parsley are added. The beans with ham hock are served hot, alongside pickles.
Ingredients: 1 ham hock, 5 tablespoons of oil, 500 g white beans, 5 pieces of onion, 2 pieces of carrot, 5 pieces of red bell pepper, 0.5 l tomato juice, salt, pepper, parsley, thyme
