Fistful Bean Soup with Smoked Ham Hock

1. Preparation of pulses

kidney beans red 3.5 oz (100 g) • navy beans 3.5 oz (100 g) • cranberry beans 3.5 oz (100 g) • scarlet runner bean 3.5 oz (100 g) • chickpeas dry (garbanzo bean) 3.5 oz (100 g)

Fistful of all legumes pour on the table and sort it out. You can buy pulses as ready-made product, in already mixed proportion.

2. 

water

In a saucepan pour the water over sorted beans and let it soak for 6-8 hours.

3. Preparation of meat

pork hock (knee) smoked 1.5 lb (700 g) • water

Wash smoked ham hock, put into the pot and pour water over it. Cook covered until tender according to size of ham hock for about 60 minutes. Remove cooked hock from the stock, let it cool then take apart and cut meat part into the small cubes. Do not discard the stock.

4. Cooking the soup

water 2.1 quart (2000 ml) • salt 2 tsp • potatoes 8.75 oz (250 g) • smoked ham stck 3.2 cup (750 ml)

Remove the water from soaked legumes and add fresh water and salt. Cook the legumes for 30-40 minutes. Peel the potatoes and cut them into the small cubes and after elapsing stated time add into the legumes. Pour the stock from smoked ham hock in. Cook until potatoes soft.

5. Roux

pork lard 1 oz (30 g) • onion 5.25 oz (150 g) • all-purpose flour / plain flour 3.5 oz (100 g)

Peel and chop the onion, add into the melted lard and saute until translucent. Add the flour and fry it.

6. 

ground red paprika 3 tsp

Turn down the heat and add paprika, mix

7. 

and immediately pour hot stock from boiling soup in. Cook the roux.

8. 

Sieve the roux into the soup and reboil the soup.

9. 

At the end stir smoked meat into the soup

10. 

garlic 6 cloves • marjoram 2 tsp

add minced garlic and marjoram.