Bean soup with ham hock served in bread

Bean soup with smoked pork knuckle served in bread: a traditional recipe with a modern twist, perfect for chilly days or moments spent with loved ones. This recipe not only brings a rich and comforting flavor but also an innovative presentation, turning the soup into a feast for the senses. In this detailed guide, I will walk you step by step through the preparation process, providing practical tips, cooking techniques, and nutritional information, so you can achieve a perfect result.

Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
Total time: 1 hour and 35 minutes
Number of servings: 6-8 servings

Ingredients

For the bean soup:
- 1000 g dried white beans
- 700 g smoked pork knuckle
- 2 medium carrots
- 1 red onion
- 1 parsnip
- 1 root parsley
- 2 cloves of garlic
- 2-3 dried bay leaves
- 1 teaspoon sea salt with thyme
- Freshly ground pepper, to taste
- 1 tablespoon smoked sweet paprika
- 200 ml tomato paste
- Additional spices, to preference (thyme, dill)

For the edible bowls:
- 350 ml water
- 660 g white wheat flour (type 000)
- 1 teaspoon iodized salt
- 2 teaspoons sugar
- 3 tablespoons olive oil
- 1 packet dry yeast (preferably Dr. Oetker)
- 3 heat-resistant round molds
- Oil for greasing the molds (about 2 tablespoons)

Step by Step

Preparing the Beans
1. Start with the beans: Rinse the beans under cold water and remove impurities. Place the beans in a large bowl and cover them with cold water. Let them hydrate overnight. This simple step will significantly reduce cooking time and make the beans easier to digest.

2. Cooking in a pressure cooker: The next day, drain the water in which the beans soaked and transfer the beans to a pressure cooker. Add the pork knuckle cut into large pieces, the cleaned and chopped vegetables (carrots, red onion, parsnip, and root parsley), then fill with water up to the indicated mark on the pot. Season with salt, pepper, paprika, and bay leaves.

3. Cooking: Seal the pot tightly and place it on high heat. After about 15 minutes, the pot will start to whistle. Reduce the heat to medium and let the soup simmer for 1 hour.

4. Quick cooling: After the cooking time has elapsed, remove the pot from the heat and cool it quickly under cold running water. This will help release the pressure. Wait a few minutes to ensure no steam is escaping from the pot, then carefully open it.

Preparing the Edible Bowls
1. The dough: In a bread machine container, add water, sifted flour, salt, sugar, oil, and yeast. The order of the ingredients is crucial for achieving a well-risen dough. Select the kneading and rising program, which lasts about 90 minutes.

2. Caring for the dough: In the first 30 minutes, help the dough with a little water, flour, or oil to prevent it from sticking to the sides of the container. Do not open the lid during this phase – let the machine do its job.

3. Forming the bowls: After the dough has risen, remove it from the bowl and divide it into 3 equal parts. Shape each part into a disc and line the greased heat-resistant dishes. Ensure that the bowls are well-defined but not too thin.

4. Baking: Preheat the oven to 180 degrees Celsius. Place the molds in the oven and bake for 25 minutes or until golden and browned. Once baked, remove them from the oven and immediately detach them from the dishes.

Finalizing the Dish
1. Serving: The bean soup with pork knuckle is served hot, poured into the edible bowls. You can add a side of cabbage with pork knuckle for extra flavor. A drizzle of olive oil and a sprinkle of herbs will add a fresh taste and pleasant presentation.

2. A personal touch: You can also add some toasted bread croutons or a splash of balsamic vinegar, which will enhance the flavors of the soup.

Practical Tips
- Beans: If you don't have time to soak them overnight, you can opt for a quick soaking method: boil the beans for 5 minutes, then let them sit covered for an hour.
- Pork knuckle: Choose a quality smoked knuckle for a rich and flavorful taste. You can replace the knuckle with beef or chicken, depending on your preferences.
- Vegetarian option: If you want a vegetarian version, you can omit the knuckle and add additional vegetables, such as zucchini or bell peppers, to compensate for the flavor.
- Serving: This soup pairs perfectly with a fresh green salad or pickles for a contrast of textures and flavors.

Nutritional Information
The bean soup with pork knuckle is an excellent source of protein, fiber, and vitamins, thanks to the natural ingredients used. The beans are rich in fiber, which aids digestion, and the smoked knuckle adds a significant protein contribution. One serving has approximately 400-450 calories, depending on the amount of knuckle used and the added ingredients.

Frequently Asked Questions
1. Can I use canned beans?: Yes, you can use canned beans, but you will need to adjust the cooking time since they are already cooked.

2. How can I store the soup?: The bean soup can be stored in the refrigerator for 3-4 days, and the flavor intensifies upon reheating. It can also be frozen for later consumption.

3. What drinks pair well?: A pale beer or a dry white wine can perfectly complement this meal. If you prefer something non-alcoholic, fresh lemonade or iced tea are excellent choices.

This recipe for bean soup with smoked pork knuckle served in bread is not just a meal, but a culinary experience that brings together tradition and innovation. Each spoonful is like a journey back in time, reminiscent of family meals and the joy of cooking together. So, don't hesitate to put on your apron and start preparing this delicious recipe!