👨‍🍳 作り方

1. 1

   Rinse the dried beans and soak them in plenty of cold water overnight, or use a quick soak method (cover beans with water, bring to a boil for 2 minutes, then let stand for 1 hour). Drain and rinse the beans.

   💡 プロのコツ: Soaking beans helps them cook more evenly and reduces cooking time.
2. 2

   In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions, carrots, and celery. Cook until softened, about 8-10 minutes.

   💡 プロのコツ: Sautéing the vegetables builds a flavorful base for the soup.
3. 3

   Add the minced garlic, sweet paprika, and dried savory/marjoram. Cook for 1 minute until fragrant, stirring constantly.

   💡 プロのコツ: Toasting the spices briefly enhances their aroma.
4. 4

   Add the smoked pork pieces, drained beans, water or broth, and the bay leaf to the pot. Bring to a boil.

   💡 プロのコツ: Ensure there is enough liquid to cover all ingredients.
5. 5

   Reduce the heat to low, cover, and simmer for at least 2 hours, or until the beans are tender and the pork is cooked through. Stir occasionally and add more liquid if the soup becomes too thick.

   💡 プロのコツ: Cooking time may vary depending on the type and age of the beans.
6. 6

   Once the beans and pork are tender, remove the bay leaf. If using whole smoked ribs, you can remove them, shred the meat, and return it to the soup. Season generously with salt and pepper to taste.

   💡 プロのコツ: The smoked pork will impart a lot of flavor, so taste before adding too much salt.
7. 7

   Serve the soup hot, garnished with fresh chopped parsley. It is often served with a side of crusty bread.

   💡 プロのコツ: A dollop of sour cream or a drizzle of olive oil can be added before serving.