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.
No. of servings
|all-purpose flour / plain flour||3.5||oz||100||grams|
|chickpeas dry (garbanzo bean)||3.5||oz||100||grams|
|ground red paprika||3||tsp||3||teaspoon|
|kidney beans red||3.5||oz||100||grams|
|pork hock (knee) smoked||1.5||lb||700||grams|
|scarlet runner bean||3.5||oz||100||grams|
|smoked ham stck||3.2||cup||750||milliliters|
1. Preparation of pulses
Fistful of all legumes pour on the table and sort it out. You can buy pulses as ready-made product, in already mixed proportion.
In a saucepan pour the water over sorted beans and let it soak for 6-8 hours.
3. Preparation of meat
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.
4. Cooking the soup
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.
Peel and chop the onion, add into the melted lard and saute until translucent. Add the flour and fry it.
ground red paprika 3 tsp
Turn down the heat and add paprika, mix
and immediately pour hot stock from boiling soup in. Cook the roux.
Sieve the roux into the soup and reboil the soup.
At the end stir smoked meat into the soup