Beans in a bread bowl

Name: Beans in a bread bowl - Ortansa G.
Ingredients: for the bean soup 250 g beans (I used speckled beans) 1 smoked ham hock 1 large carrot 1 large onion 1/2 red bell pepper bay leaves vegeta tarragon thyme paprika 3 tablespoons of tomato paste for the

Meat - Beans in a bread bowl by Ortansa G. - Recipia

Bean soup served in a bread bowl is the kind of dish you can make at home without complicating things too much. The beans are boiled together with smoked ham hock and vegetables, while the small baked bread forms serve as bowls. I used speckled beans and prepared four small bread rolls, which are just the right size for individual servings of soup. QUICK INFO Total time: not specified; includes one hour for dough rising, boiling the beans, and baking the bread Preparation time: not specified Cooking time: the beans are boiled first for 15-20 minutes, then continue to boil until soft; the baking time for the bread is not specified Servings: 4 bread bowls; the exact number of soup servings depends on the size of the ham hock and the amount placed in each bread Difficulty: medium Recipe type: bean soup with smoked ham hock, served in homemade bread INGREDIENTS For the bean soup 250 g beans, I used speckled beans 1 smoked ham hock 1 large carrot 1 large onion 1/2 red bell pepper Bay leaves Vegeta Tarragon Thyme Paprika 3 tablespoons of tomato paste For the bread 1.5 kg flour Half a yeast cube Salt 3 tablespoons olive oil Warm water, as needed 1 egg, for brushing the bread The quantities for the spices are not specified in the original recipe, so they should be added to taste. It's important to keep the smoked ham hock, as it provides the main flavor of the soup. METHOD OF PREPARATION 1. Prepare the vegetables Peel the onion and carrot, then chop them. Cut the red bell pepper into suitable pieces. There’s no need to chop the vegetables finely, as they will boil together with the beans and ham hock. 2. Sauté the vegetables In a pot, sauté the onion along with the carrot and bell pepper. Cook them until they start to soften, then add the beans. 3. Boil the beans Add the bay leaves and let the beans boil for about 15-20 minutes. At this stage, the beans begin to cook together with the vegetables and basic flavors. 4. Add the ham hock and spices Place the smoked ham hock in the pot, then add Vegeta, tarragon, thyme, paprika, and the 3 tablespoons of tomato paste. Continue boiling until the beans become soft. The exact time may vary, as it depends on the type and age of the beans. It’s best to check the beans along the way. The soup is ready when the beans are well cooked, not just when the ham hock is heated through. 5. Prepare the dough for the bread For the bread, place the flour in a bowl and add the half yeast cube, salt, and the 3 tablespoons of olive oil. Gradually pour in warm water and knead until you achieve a dough suitable for bread. Add the water gradually, as the necessary amount may vary depending on the flour. The dough should be workable and divided into molds. 6. Let the dough rise Cover the dough and let it rise for about an hour. After rising, divide it into four pieces and place each piece in a small pot. The pots should be oven-safe and large enough for the dough to have room to rise. Do not fill the molds to the top. 7. Bake the rolls Put the dough in the oven and bake the rolls until they are done. The exact temperature and duration of baking are not specified in the original recipe, so the bread should be monitored in the oven. About 10 minutes before removing the rolls, brush them with beaten egg. This will give them a nice appearance on the surface and a pleasant color. 8. Serve the soup in bread Let the rolls cool slightly, then use them as bowls and fill them with the bean and ham soup. The bread is served together with the soup so that it can be gradually torn off from the edges. WHY I MAKE THIS RECIPE OFTEN I love it because it combines a hearty soup and homemade bread in one dish. The beans, smoked ham, and vegetables provide enough flavor without needing many ingredients, and the small rolls make serving more practical when I want to put the food directly on the table in individual portions. The soup can also be prepared without being served immediately in bread. In this case, the leftover rolls can be eaten separately. TIPS The beans should be boiled until the beans are soft. If they are still hard, the soup will not have the right texture, even if the vegetables and ham are already cooked. The spices do not have specified quantities in the original recipe, so it's better to add them gradually and adjust the taste as you go. The smoked ham hock contributes significantly to the final flavor. Since it is already smoked and can be salty, add salt carefully, especially if you are also using Vegeta. For the bread, warm water should be added gradually. It’s easier to add more water than to correct dough that is too soft. Brush the rolls with egg only in the last approximately 10 minutes of baking, as indicated in the recipe. SUBSTITUTIONS Speckled beans can be replaced with another type of bean, but the boiling time may differ. The recipe uses smoked ham hock, and this can only be changed if you accept a modification of the final flavor. If you don't want to make the bread, the soup can be served simply in regular bowls. However, if you want to maintain the idea of serving in bread, you will need small rolls baked in molds. VARIATIONS You can prepare all four rolls but serve only the necessary amount of soup, keeping the rest of the bread for the table. Another option is to bake the rolls and use them only for serving, without pouring the soup into them immediately. This way, the bread maintains its shape better. The flavor of the soup can change depending on the amount of tarragon, thyme, and paprika. These spices are already included in the recipe, but they do not have fixed quantities. SERVING IDEAS Serve the soup hot directly in the small rolls. The ham can be portioned so that each bowl has both meat and beans, not just broth. The bread is torn from the edges as you eat the soup. If you prefer, you can take the rolls out onto plates and eat them separately. FREQUENTLY ASKED QUESTIONS Can I use a different type of bean? Yes. The recipe was made with speckled beans, but other types can also be used. Just keep in mind that the boiling time may vary, and the beans should be left until they become soft. How long do I boil the beans? In the first stage, the beans are boiled for 15-20 minutes with the bay leaves. After adding the ham hock and spices, boiling continues until the beans are well cooked. The total duration is not specified. How long do the rolls bake? The recipe does not mention the exact temperature and time for baking. The rolls are baked until done, and about 10 minutes before they are removed, they are brushed with egg. Can I serve the soup without bread? Yes. The bread is the proposed serving method in the recipe, but the soup can also be placed in regular bowls. Why is egg put on the bread? The egg used for brushing in the last 10 minutes of baking helps achieve a nicer appearance on the surface. NUTRITIONAL VALUES The values are estimated, as the quantities of spices, the final volume of soup, the edible portion of the ham hock, and the size of the bread servings are not specified. For a serving that includes soup with beans, a portion of ham, and bread, the estimate can be around 650-850 kcal, 30-40 g protein, 20-30 g fat, and 75-100 g carbohydrates. Most calories come from the bread made with flour and oil, while the ham primarily contributes protein and fat. The beans provide complex carbohydrates and fiber. The values may be lower or higher depending on how much ham and bread are actually included in a serving. STORAGE AND REHEATING Leftover soup should be stored in the refrigerator in a covered container. It’s more practical to keep the soup separate from the bread, as the bread will become soggy if left filled with liquid. Reheat the soup in a pot over low or medium heat, stirring occasionally. The rolls are best served on the same day when the crust is still nice and can better support the soup.

Ingredients

for the bean soup 250 g beans (I used speckled beans) 1 smoked ham hock 1 large carrot 1 large onion 1/2 red bell pepper bay leaves vegeta tarragon thyme paprika 3 tablespoons of tomato paste for the

Beans in a bread bowl

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