Soup from large beans with large pieces of smoked meat for many big gluttons. For less big gluttons cook soup from half amount of ingredients.
recipe,photo-recipe,large speckled bean Banjo,smoked meat,potatoes,Legume soups,Seasonal recipes,Lactose-Free
No. of servings
|all-purpose flour / plain flour||3.5||oz||100||grams|
|ground red paprika||4||tsp||4||teaspoon|
|large speckled bean Banjo||12.25||oz||350||grams|
Sort beans out, pour in a cold water and let it soak for several hours, best overnight. Before cooking discard the water, pour in fresh one, add bay leaf, salt and cook beans until soft (cca 1 hour).
Put smoked meat in a cold water and cook until tender (cca 1-1,5 hours).
potatoes 1.5 lb (700 g)
Peel potatoes, wash and cut into the small cubes. Add into the beans and cook until potatoes softened (cca 20 minutes).
Take out cooked meat and cut it into cubes.
Peel the onion and saute in oil. Add flour and fry.
Remove the pot from the fire, add paprika and pour in a hot water.
Place pot back to fire and cook the roux. Add smoked meat into the beans and potatoes.
Sieve the roux into the soup, reboil.