Bean stew in a cauldron

Bean stew in a cauldron – a traditional recipe with a special touch

In every corner of our country, bean stew is a symbol of joy and conviviality. This recipe is not just a simple dish, but a story, a ritual that brings people together around the fire, especially in the warm season when cooking outdoors becomes a true pleasure. I propose we discover together a unique version of this dish, cooked in a cauldron over a wood fire, which will give it a special flavor thanks to the charcoal from the wood.

Preparation time: 20 minutes
Cooking time: 45 minutes
Total time: 1 hour and 5 minutes
Number of servings: 6

Ingredients:
- 700 g cooked white beans (or a can of beans for a quick option)
- 200 g fresh sausage (choose a quality sausage with a rich flavor)
- 400 g smoked sausage (this will add an intense taste)
- 400 g pork neck bacon (for added flavor)
- 3 bunches of green onions (fresh and crunchy flavor)
- 1 red bell pepper (for color and sweetness)
- 1 carrot (for a touch of natural sweetness)
- 700 ml tomato juice (homemade if available)
- 1 tablespoon pork fat (for an authentic taste)
- 1 tablespoon hot pepper paste (adjustable to taste)
- Salt and pepper to taste
- 1 teaspoon paprika (sweet or hot, according to preference)
- Thyme (fresh or dried)
- Bay leaves (2-3 leaves for flavor)
- 1 tablespoon white flour (to thicken the sauce)
- 2 Knorr cubes with smoked bacon flavor (optional, but recommended for extra flavor)

Preparation:

1. Preparing the fire: Start by preparing a good fire, ideal for getting embers. It is essential that the wood is dry, to produce a steady and high heat. Arrange a few pieces of wood in a cross shape, leaving enough space for ventilation. Once the fire is well established, add more bundles of wood to maintain the embers.

2. Preparing the vegetables: In a well-heated cauldron, add the pork fat. Once the fat has melted, add the chopped green onions, red bell pepper, and carrot. Let the vegetables sauté over medium heat, stirring frequently, for 15-20 minutes. This step is crucial for developing flavors, so don't skip it.

3. Adding the meats: After the vegetables have softened, add the fresh sausage, smoked sausage, and pork bacon, all sliced. Let them fry together with the vegetables, and the aroma will fill the air around you. This mixture will give a deep and rich note to the stew.

4. Seasoning: Once the meats are lightly browned, add the paprika, hot pepper paste, salt, pepper, thyme, and bay leaves. Mix well so that all the ingredients blend together.

5. Beans and sauce: Now is the time to add the cooked beans. If using canned beans, make sure to rinse them well. Also, add the white flour, stirring constantly for 2-3 minutes to avoid lumps. Then, pour in the tomato juice and Knorr cubes. Let everything simmer on low heat for about 15 minutes, so that the flavors combine and the sauce thickens.

6. Serving: Once the stew is ready, you can serve it hot, directly from the cauldron, alongside freshly baked homemade bread or polenta. This dish can be accompanied by a glass of red wine or plum brandy for an authentic culinary experience.

Useful tips:
- Vegetarian option: Replace the meats with mushrooms or tofu for a delicious vegetarian version. Add more vegetables, such as zucchini or eggplant, to enrich the dish.
- Thickening the sauce: If you want a thicker stew, you can add an extra tablespoon of flour or let the sauce simmer longer without a lid.
- Complementary dishes: A pickled salad or a fresh cabbage salad will perfectly complement the rich taste of the stew.

Frequently asked questions:
- Can I use canned beans? Yes, it's a quick option! Just make sure to rinse them well and add them towards the end of the cooking process.
- What type of meat is best for this recipe? Smoked sausages and pork bacon are ideal, but you can experiment with other types of meat according to your preferences.
- Can I add other vegetables? Of course! Root vegetables or even zucchini can add an interesting flavor and texture.

Bean stew is more than just a dish; it is an ambiance, a story we share with loved ones. So, prepare your cauldron, invite friends or family, and enjoy this dish full of tradition and flavor!

 Ingredients: 700 g cooked white beans, 200 g fresh sausage, 400 g smoked sausage, 400 g pork neck, 3 bunches of green onions, 1 red bell pepper, 1 carrot, 700 ml tomato juice, 1 tablespoon lard, 1 tablespoon hot pepper paste, salt, pepper, paprika, thyme, bay leaves, 1 tablespoon white flour, 2 Knorr cubes with smoked bacon flavor.

 Tags:  soup bean stew beans sausage pastrama paprika pepper onion thyme bay leaf flour christmas christmas recipes