Dried beans with smoked meat and vegetables
I still remember the first time I looked at this red bean (which came to me through the “daughter, from the goddaughter, I don’t know where it’s been”) and thought, “Hey, what’s up with you?” I admit I was a bit curious, but I held onto the bag for about a month, put it on the shelf, moved it to the pantry, forgot about it for a week, only to suddenly get a craving to see its face in the pot. I had my doubts, I won’t lie; the color gives the impression that everything might turn into a rusty mush, but let me tell you, when it was its turn, it put on a show. I also had a little incident with the water – in the morning, it looked like rust from old pipes, and I thought, “Man, I hope nothing weird comes out of this,” but knowing myself, I figured it couldn’t get any worse, so I went ahead.
If you’re not used to red beans, you’ll be shocked at how little they swell after soaking; don’t expect them to double like white beans. I treated them like regular beans, changing the water a few times since it kept coloring, and my heart wouldn’t let me leave it that way. Then I boiled them with that good smoked meat I had stored in the freezer. The fun part is when you have to balance everything, from the vegetables to the spices, and at the end, the roux and tomato paste drove me crazy at first: sometimes it turned out too thick, sometimes it clumped, but by the second time, it was just right. The aromas, man, and if you add pickles and a green onion on the side, you forget you didn’t like the color.
Let me give you some details to get an idea:
Total time: for me, it took about 3 hours, including soaking overnight (so plan ahead, it’s not a quick fix). Servings: it yields about 6 hearty plates, enough for 4 hungry people or 6 lighter eaters. Difficulty: I’d say it’s medium plus; you need to be attentive to boiling, changing the water, and making the roux, but it’s not rocket science.
I make it often for a simple reason: it’s one of those dishes that keeps you full. You can put it in the fridge and have it for two or three days, so you don’t have to keep cooking. Plus, it’s the kind of comfort food recipe, even if it doesn’t look fancy or explode your Instagram feed with photos. And yes, maybe you don’t always feel like peeling carrots or keeping an eye on the pot, but honestly, other times you make things in a rush; here, you really need to give it time. And the smoked meat… it’s flavorful and hearty, no joke.
Now let me tell you how I make it, step by step, with all the swearing and little tricks:
1. The night before, I soak the beans in a large bowl of cold water, about 2-3 fingers above the level. This way, I won’t curse in the morning about scrubbing pots. If you skip this step, the dish will come out lumpy and hard to digest, so better not skip it.
2. In the morning, I drain the water (I recommend doing this over the sink because you won’t believe the color that comes out), and rinse the beans well. I throw them in a pot with boiling water, just enough to cover them.
3. I let them boil for about 10 minutes, then change the water. I repeat this process 2-3 times; I’m not kidding, otherwise, the whole soup comes out an unappetizing reddish-brown. Seriously, I haven’t found another way to get rid of that color, and I don’t think it’s a disease, but it works for me this way.
4. When, during the last water change, the beans are almost “clean,” I pour in boiling water (not cold, because the beans will harden and won’t cook even in 5 hours). I cover it and let it simmer.
5. I add the smoked meat cut into suitable pieces. I used ham with bone, but any sausage or smoked ribs work, just make sure it’s not too fatty. Sometimes I add a bit of bacon, but no more than a handful, or it gets greasy.
6. Here come the vegetables – onion (chopped finely, two decent pieces), 2-3 carrots (sliced or diced, depending on your mood), a root of parsley or celery if I have it (it adds a different flavor, but it’s not a must). I don’t add fresh tomatoes; they ruin the taste.
7. Ground pepper or pickled hot peppers, if you have – that’s another story. Some say no, I like it a bit spicy, but not so much that it burns your mouth.
8. Bay leaves, some dried or fresh thyme (don’t be stingy here), and pepper to taste. Add salt at the end; otherwise, the smoked meat and vegetables already bring enough flavor.
9. It simmers on low heat, patiently, for about an hour or even longer – it depends on how tough the beans are. Be patient; don’t try to force it with a pressure cooker; I’ve tried, and it comes out too mushy; I don’t like that crumbly texture.
10. When the beans crush between my fingers, I add the remaining vegetables (that is, carrots, parsley, whatever else you have). If you want more color or sweetness, you can add two tablespoons of tomato paste.
11. Separately, I make a roux: in a pan, I heat the oil (about half a cup), throw in the remaining onion (or, if you don’t have that, just garlic, 2-3 cloves, crushed), set it aside when it starts to color, sprinkle in about 3 tablespoons of flour, mix quickly to avoid lumps, and add 1 tablespoon of sweet or hot paprika, depending on your taste. I deglaze with a ladle of the bean broth – be careful, it sizzles! Mix quickly with a whisk, dilute with a bit more broth until it thins out, then pour everything into the pot.
12. I let it simmer for another 15-20 minutes, stirring often to prevent it from sticking to the bottom (otherwise, you ruin everything). If it seems too thick, dilute it with a bit of warm water.
13. In the end, I adjust the salt and pepper if needed. Fresh dill on top, if I have it; otherwise, parsley works too.
14. I turn off the heat, cover it, and let it sit for about 20 minutes to “settle.” I serve it warm, with pickles and green onions, just how I like it.
Tips and substitutions, since we’re here: if you don’t have red beans, go for white or speckled ones; the water-changing rule still applies. For the smoked meat, if you don’t have ham, ribs or any leftover roast work, even smoked sausages, but they shouldn’t be too fatty. I don’t always add seasoning; if you have plenty of vegetables and good smoked meat, you can skip it; the taste will still be rich. If you’re vegan, skip the meat and make a sort of stew with just vegetables and some plant-based smoked product (smoked peppers or smoked paprika). You can eat it like that or with polenta if you don’t want bread.
For drinks, it goes really well with a cold unfiltered beer or a glass of dry red wine, not that sweet stuff, and if I were to plan a menu, I’d pair it with a tangy raw cabbage salad or a bowl of pickled cucumbers. I tell you, this dish fills you up, and if you’re lucky, it’s even better the next day.
I’ve tested all sorts of variations: with speckled beans, it comes out creamier; with smoked hock, but then you skip the salt because it gives a strong flavor. I once tried adding a bit of tomato paste, but I didn’t like it. Many people add potatoes; I say no, the beans are dense enough. If you want something extra, you can add two tablespoons of vinegar towards the end for a tangier taste, or roasted peppers if you have them in the freezer.
It pairs best with pickles (cucumbers or green tomatoes, it doesn’t matter), green onions, or even sliced red onions. If you want a complete meal, you can also add a beet salad; it goes excellently. For soups, just a light one, not something heavy, and for dessert something with apples or a light pie, otherwise, you’ll put everyone to sleep.
Questions I get asked a lot:
1. What do I do if the beans still won’t cook, no matter what I do?
Answer: Usually, if you forgot to soak them or used cold water for changes, they will stay hard. You can add half a teaspoon of baking soda when boiling, but be careful, it might change the taste, so don’t overdo it.
2. If I don’t have smoked meat, what can I substitute?
Answer: You can use oil, but then add smoked paprika or smoked peppers, and maybe two teaspoons of hot pepper paste for flavor. You can also use some smoked soy if you’re vegan.
3. Why do I change the water so much for the beans?
Answer: It’s not just about the color – this way, you get rid of some of the substances that cause bloating and that heavy smell. Plus, if you don’t want a balloon belly, change the water.
4. How long does it actually take to cook because mine never softens?
Answer: It depends on how old the beans are. Some beans have been forgotten for years and stay as hard as rocks – if you see that two hours have passed and they’re still hard, it’s better to give up and get another bag.
5. How long does it last in the fridge, and how do I reheat it?
Answer: It lasts up to 4 days in the fridge if well covered. Reheat on low heat, adding a tablespoon of water to prevent sticking, and stir often. I don’t like microwaving it, but it works if you’re in a hurry.
Nutritionally, it’s not bad, you know. A hearty serving has about 450-500 kcal (it also depends on how much smoked meat you add), with about 20-25g of protein (from the beans and meat), 15-18g of fat (mostly from oil and meat), and 60-70g of carbohydrates (the beans are still full of them). Plus fiber, so it keeps you full for a long time and doesn’t spike your blood sugar if you don’t overdo it with the bread. If you don’t add too much smoked meat, it can fit into diets, with the note that beans can be hard to digest for some.
How I store and reheat it: in a sealed container in the fridge, it lasts 3-4 days without issues. If you want to freeze it, it lasts a month, but let it cool down well before putting it in the freezer. When you reheat it, add a little water, mix, and let it simmer on low heat, or else it will stick. If you want to make it creamier the next day, you can mash it lightly with a spoon before reheating.
Ingredients and what each helps with:
- dried beans (any color, I had red) – the base, fiber, protein, fills the stomach, no joke
- smoked ham or ribs – adds flavor and aroma, but also some fat; it doesn’t have to be a lot
- onion – sweetness and flavor; don’t skip it; it won’t turn out the same
- carrots – adds sweetness and color, plus fiber; don’t add too much or it becomes too soft
- parsley/celery root (optional) – background flavor; if you have it in the fridge, add it; if not, don’t stress
- garlic – extra flavor, especially in the roux
- ground or pickled hot peppers (optional) – spicy and aromatic, but don’t overdo it
- oil – for the roux, but also for flavor; you can reduce it if you want it lighter
- flour – thickens the sauce; don’t add too much or it gets gooey
- paprika – adds color and a smoky flavor if you don’t use meat
- tomato paste – for the sauce, to bind everything; it’s not mandatory, but it helps
- bay leaf and thyme – flavor; without these, it’s just boiled beans
- salt, pepper – at the end, to adjust the taste
- fresh dill or parsley – for freshness at the end; it’s not a must, but I always add it
I soaked the beans overnight, then I brought them to a boil in enough water to cover them (I changed the water several times because, being red, it kept coloring the water). I repeated this process a few times, adding hot water just above the beans. Then I added chopped smoked meat, chopped onion, ground pepper, bay leaf, thyme, and let it simmer on low heat. Meanwhile, I cleaned the vegetables, washed them, and chopped them. When the meat and beans are almost cooked, I added the vegetables, let it cook for another 20 minutes, and adjusted the salt and pepper. In the meantime, I heated oil in a pan with garlic, let it sauté for a bit, added flour, and let it brown, then added paprika. Using a ladle, I took some broth from the pot and added it to the flour, stirring quickly to avoid lumps and continuously adding broth until the mixture became thinner, then poured it over the beans. I also added diluted tomato paste with a little water and let it simmer for another 10 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot. The beans are ready to be served. I admit the color is not very appealing due to the color of the beans, but the taste is exceptional with a pickle on the side and green onion, yum!
Ingredients: 600 g beans (red) 4 medium-sized carrots 2 onions 3 cloves of garlic fresh dill smoked ham (I had about 700 g) pepper salt paprika vegeta thyme bay leaf 100 ml oil 3 tablespoons flour 2 tablespoons bukion paste 1 tablespoon ground pepper (I have it in a jar)
