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Fistful Bean Soup with Smoked Ham Hock

    

Thick soup from four kinds of beans and chick-pea, with delicious smoked ham hock. We recommend to cook this soup in larger amount because you will want to eat it for breakfast, lunch and dinner for its irresistible taste.

Cook

No. of servings

12

Ready in

Difficulty

medium

 

Categories:    

 

all-purpose flour / plain flour3.5oz100grams
chickpeas dry (garbanzo bean)3.5oz100grams
cranberry beans3.5oz100grams
garlic6cloves6cloves
ground red paprika3tsp3teaspoon
kidney beans red3.5oz100grams
marjoram2tsp2teaspoon
navy beans3.5oz100grams
onion5.25oz150grams
pork hock (knee) smoked1.5lb700grams
pork lard1oz30grams
potatoes8.75oz250grams
salt2tsp2teaspoon
scarlet runner bean3.5oz100grams
smoked ham stck3.2cup750milliliters
water2.1quart2litres
water00

1. Preparation of pulses

kidney beans red 3.5 oz (100 g)  navy beans 3.5 oz (100 g)  cranberry beans 3.5 oz (100 g)  scarlet runner bean 3.5 oz (100 g)  chickpeas dry (garbanzo bean) 3.5 oz (100 g)

Fistful of all legumes pour on the table and sort it out. You can buy pulses as ready-made product, in already mixed proportion.

Preparation of pulses

2. 

water

In a saucepan pour the water over sorted beans and let it soak for 6-8 hours.

3. Preparation of meat

pork hock (knee) smoked 1.5 lb (700 g)  water

Wash smoked ham hock, put into the pot and pour water over it. Cook covered until tender according to size of ham hock for about 60 minutes. Remove cooked hock from the stock, let it cool then take apart and cut meat part into the small cubes. Do not discard the stock.

Preparation of meat

4. Cooking the soup

water 2.1 quart (2000 ml)  salt 2 tsp  potatoes 8.75 oz (250 g)  smoked ham stck 3.2 cup (750 ml)

Remove the water from soaked legumes and add fresh water and salt. Cook the legumes for 30-40 minutes. Peel the potatoes and cut them into the small cubes and after elapsing stated time add into the legumes. Pour the stock from smoked ham hock in. Cook until potatoes soft.

Cooking the soup

5. Roux

pork lard 1 oz (30 g)  onion 5.25 oz (150 g)  all-purpose flour / plain flour 3.5 oz (100 g)

Peel and chop the onion, add into the melted lard and saute until translucent. Add the flour and fry it.

Roux

6. 

ground red paprika 3 tsp

Turn down the heat and add paprika, mix

7. 

and immediately pour hot stock from boiling soup in. Cook the roux.

8. 

Sieve the roux into the soup and reboil the soup.

9. 

At the end stir smoked meat into the soup

10. 

garlic 6 cloves  marjoram 2 tsp

add minced garlic and marjoram.

Bon appetit!

 

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