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Ciorbă de Fasole cu Afumătură
Smoky Romanian Bean Stew
A hearty and flavorful Romanian stew made with white beans, smoked meat, and aromatic vegetables. This dish is a staple, especially during colder months, and is often enjoyed on Romania's National Day.
🧂 Ainekset
- 350 g Dry white beans(soaked overnight)
- 750 g Smoked pork hock
- 2 Bay leaves
- 2 Tbsp Vegetable oil
- 150 g Yellow onion(finely diced)
- 100 g Carrots(peeled and grated)
- 50 g Parsnip(peeled and finely grated)
- 180 g Red bell pepper(finely sliced)
- 1 Tbsp Tomato paste
- 400 g Canned crushed tomatoes
- 1 Tbsp Sweet Hungarian paprika
- 2-3 Thyme sprigs
- 1/4 tsp Black pepper
- to taste Salt
- large bunch Fresh parsley(roughly chopped, for finishing)
- handful Fresh tarragon(roughly chopped, for finishing)
- to taste Vinegar(for serving)
👨🍳 Ohjeet
- 1
Soak the white beans in water overnight. The next day, drain and rinse them. In a large pot, cover the beans with fresh water and bring to a simmer. Cook until tender, then drain and set aside. Sprinkle with a little salt while still warm.
💡 Ammattilaisvinkit: Soaking beans overnight helps them cook more evenly and reduces cooking time. - 2
In another large pot, place the smoked pork hock and bay leaves. Cover with water and bring to a simmer. Cook for about 2 to 2.5 hours, or until the meat is falling off the bone. Remove the pork hock, let it cool slightly, then shred the meat into bite-sized chunks. Reserve the cooking liquid.
💡 Ammattilaisvinkit: The cooking liquid from the pork hock will form the flavorful base for the stew. - 3
In a large pot, heat the vegetable oil over medium-high heat. Add the finely diced onion and cook until soft and slightly golden, about 5-10 minutes.
- 4
Add the grated carrots, parsnip, and sliced red bell pepper to the pot. Cook until all vegetables are soft.
- 5
Stir in the tomato paste and sweet Hungarian paprika. Cook for 1-2 minutes until fragrant.
- 6
Add the canned crushed tomatoes, thyme sprigs, and black pepper. Stir well.
💡 Ammattilaisvinkit: Cooking the tomato paste and paprika briefly helps to deepen their flavor. - 7
Add the cooked beans, shredded pork hock meat, and enough of the reserved pork cooking liquid to cover the ingredients. Bring to a simmer.
💡 Ammattilaisvinkit: Ensure there's enough liquid to create a stew consistency, but not so much that it becomes watery. - 8
Cover the pot and let the stew simmer gently for at least 30 minutes, allowing the flavors to meld. Taste and adjust seasoning with salt if needed.
💡 Ammattilaisvinkit: The longer the stew simmers, the more the flavors will develop. - 9
Just before serving, stir in the chopped fresh parsley and tarragon. Serve hot, with a splash of vinegar on the side for those who like an extra tang.
💡 Ammattilaisvinkit: Adding fresh herbs at the end preserves their bright flavor and aroma.
💡 Ammattilaisvinkit
- ✓For a vegetarian version, omit the smoked meat and use vegetable broth instead of pork cooking liquid. Add smoked paprika for a smoky flavor.
- ✓This stew tastes even better the next day as the flavors have more time to meld.
- ✓Serve with crusty bread or traditional Romanian polenta (mămăligă).
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Use other smoked meats like smoked turkey legs or bacon.
- Add a diced potato or two to the stew for extra heartiness.