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Montenegrin Bean and Smoked Pork Soup
Pasulj sa dimljenom svinjetinom
A hearty and flavorful soup featuring tender white beans simmered with smoky cured pork (like dried ribs or bacon), vegetables, and aromatic herbs. This robust soup is a staple, especially during colder months, offering warmth and sustenance.
🧂 Składniki
- 400 g Dried white beans (e.g., navy or cannellini)
- 250 g Smoked pork ribs or thick-cut smoked bacon, cut into chunks
- 2 tbsp Vegetable oil
- 2 Large onions, chopped
- 2 medium Carrots, chopped
- 2 Celery stalks, chopped
- 4 Garlic cloves, minced
- 1 tsp Sweet paprika
- 1 tsp Dried savory or marjoram
- 2 liters Water or vegetable broth
- 1 Bay leaf
- to taste Salt and freshly ground black pepper
- 2 tbsp Fresh parsley, chopped (for garnish)
👨🍳 Instrukcje
- 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.
💡 Wskazówki profesjonalistów: Soaking beans helps them cook more evenly and reduces cooking time. - 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.
💡 Wskazówki profesjonalistów: Sautéing the vegetables builds a flavorful base for the soup. - 3
Add the minced garlic, sweet paprika, and dried savory/marjoram. Cook for 1 minute until fragrant, stirring constantly.
💡 Wskazówki profesjonalistów: Toasting the spices briefly enhances their aroma. - 4
Add the smoked pork pieces, drained beans, water or broth, and the bay leaf to the pot. Bring to a boil.
💡 Wskazówki profesjonalistów: Ensure there is enough liquid to cover all ingredients. - 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.
💡 Wskazówki profesjonalistów: Cooking time may vary depending on the type and age of the beans. - 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.
💡 Wskazówki profesjonalistów: The smoked pork will impart a lot of flavor, so taste before adding too much salt. - 7
Serve the soup hot, garnished with fresh chopped parsley. It is often served with a side of crusty bread.
💡 Wskazówki profesjonalistów: A dollop of sour cream or a drizzle of olive oil can be added before serving.
💡 Wskazówki profesjonalistów
- ✓For a thicker soup, mash some of the beans against the side of the pot or blend a portion of the soup and stir it back in.
- ✓If you don't have smoked pork, you can use pancetta or even a piece of smoked ham hock.
- ✓A splash of red wine vinegar or lemon juice added at the end can brighten the flavors.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add other vegetables like leeks or potatoes.
- Include a bay leaf and a few sprigs of thyme during cooking for added aroma.
- For a spicier soup, add a pinch of red pepper flakes with the paprika.