Dried bean soup with smoked meat

Dried bean soup with smoked meat - a traditional delight that takes us back to times long past, when flavors were authentic and every ingredient was carefully selected. This recipe is not just a simple meal, but a journey into the past, at the heart of a culture that knows how to appreciate the simplicity and goodness of nature.

Preparation time: 20 minutes
Cooking time: 2 hours
Total time: 2 hours and 20 minutes
Number of servings: 6

Ingredients:
- 500g dried beans
- 1 smoked pork hock
- 200g smoked pork belly
- 1 large carrot
- 1 onion
- 2 large tomatoes, peeled and diced
- 1 small parsley root
- A little celery
- 2 sprigs of dried thyme
- 2 tablespoons of oil
- 1 tablespoon of flour
- A little sweet paprika
- Salt and pepper to taste

The story behind the recipe:
Dried bean soup with smoked meat is an old dish, passed down from generation to generation. In the past, people in mountainous areas preserved their vegetables and greens for winter, and dried beans became a staple ingredient on cold days. In the absence of modern refrigerators, housewives gathered their bean harvest, washed them, and left them to dry in attics or barns, where the wind and sun turned them into delicacies that could be stored for a long time.

Today, preparing this soup reminds us of those times when every meal was a celebration of simplicity and authentic flavors.

Step by step - Cooking the soup:

1. Preparing the beans: Start by washing the dried beans under a stream of cold water. It's important to remove impurities. Then, place them in a bowl and scald them with boiling water. Let them cool in the water for about 15-20 minutes. This step will help rehydrate the beans, giving them a more pleasant texture in the soup.

2. Boiling the meat: In a large pot, place the smoked hock and pork belly to boil, adding enough water to cover them. Let them simmer on low heat for an hour. The smoked flavor will give the soup a special taste.

3. Adding the beans: After an hour of boiling the meat, add the drained dried beans. Mix well and continue to simmer on low heat for another 30 minutes.

4. Preparing the vegetables: Meanwhile, peel and finely chop the carrot, onion, parsley root, and celery. This will add a fresh taste to your soup.

5. Adding the vegetables: After the 30 minutes, add the chopped vegetables to the pot. Let the soup simmer together with the vegetables for 40-50 minutes.

6. Tomatoes and roux: With 10 minutes left before turning off the heat, add the diced tomatoes. In a separate pan, heat the 2 tablespoons of oil. Add the flour and sweet paprika, stirring continuously until the mixture turns golden. Then, extinguish it with two ladles of soup, mixing well to avoid lumps. Pour this roux into the soup and let it simmer for another 5-10 minutes.

7. Finalizing: Taste the soup and add salt and pepper to your liking. Once everything is well mixed and the flavors have melded, the pot can be removed from the heat.

8. Serving: The soup is served hot, sprinkled with finely chopped fresh herbs, such as parsley or green celery. You can also add a few drops of vinegar or lemon juice for an extra touch of freshness.

Useful tips:
- If you can't find dried beans, you can use fresh or frozen beans, but the cooking time will vary.
- You can also add other vegetables, such as bell peppers or zucchini, to enhance the soup's flavor.
- This soup pairs perfectly with a slice of freshly baked homemade bread or polenta.

Nutritional benefits:
Dried bean soup with smoked meat is not only delicious but also nutritious. Dried beans are rich in fiber, protein, and vitamins, helping to maintain digestive health. The smoked meat provides quality protein, while the vegetables complete the nutritional profile, offering essential vitamins and minerals.

Frequently asked questions:
1. Can I use frozen beans?
Yes, you can use frozen beans, but you'll need to adjust the cooking time.

2. How can I make the soup spicier?
You can add hot peppers or peppercorns to give it a more intense flavor.

3. What other recipes can I try with dried beans?
Dried beans are also excellent in stews or salads, being a versatile ingredient.

4. How can I preserve the soup?
The soup can be kept in the refrigerator for 3-4 days or frozen in portions for later consumption.

In conclusion, dried bean soup with smoked meat is more than just a meal; it is an experience, a journey into culinary traditions and cherished memories. I encourage you to try this recipe, to savor the flavors, and to remember times when every moment spent in the kitchen was a celebration of life and nature. Enjoy this warm soup, just as our grandmothers did, and let yourself be carried away by the tastes and aromas that will take you far away, to times long ago.