Quick Bean Soup with Smoked Ham Hock a la Roxana

To prepare a rich and flavorful soup, I started by filling a pressure cooker with water, making sure to adhere to the necessary proportions to achieve a delicious result. I added the shanks, sliced carrots, a few sprigs of thyme, and peppercorns to the water to provide a complex taste. I put the lid on the pot and let it simmer for about 45-50 minutes, so the meat would become tender and release all its aromatic juices.

In the meantime, I took care of the vegetables. I finely chopped the onion and cleaned the peppers, which I sliced. In a pan, I added a little oil and let the onion sauté, stirring occasionally to avoid burning. When the onion became translucent, I added the peppers and seasoned with salt and pepper, allowing them to soften. This combination of vegetables will add a pleasant sweetness to the soup.

After the shank had boiled, I carefully removed it from the pot and let it cool slightly on a platter. Then, I took the turkey meat out of the pot and tore it into smaller pieces to better integrate it into the soup. I left the pork shanks whole to maintain the rustic appearance of the platter.

In a large cast-iron pot, I mixed the chopped tomatoes with the beans, sautéed onion, and peppers, letting them simmer over low heat for about 20 minutes. This step is essential as it allows the flavors to combine and intensify. Once I achieved a homogeneous and tasty mixture, I strained the liquid from the shanks and added it to the vegetable and bean mixture.

Finally, I integrated the pork shanks and turkey meat into the pot with the soup, mixing well to ensure even distribution of ingredients. To finish the dish, I sprinkled fresh parsley leaves, which not only brought a note of freshness but also enriched the soup's flavor. Thus, the soup is now ready to be served, full of flavor and warmth, perfect for a family meal or to impress friends.