There is nothing more that I enjoy than a good soup, this recipe for Pork Knuckle & Bean Soup is one of my favourites. It originates in Hungarian cuisine and is a classic, and personally, I can never get enough. One bowl is never enough for me, I can continue to eat it till I bursts.
It basically is a derivative of a peasant dish combining beans with smoked hock vegetables, paprika, etc. Nothing expensive or intricate, though the combinations produce a warm, tasty and comforting meal.
It does take time, and attention to prepare, though once you have perfected the preparation it is easy.
Pork Knuckle & Bean Soup
- Deep pot
- 1 kg Smoked Pork Knuckle
- ½ kg Kidney Beans - dried
- 1 Carrot - large, peeled & diced
- 4 Celery stalks - cleaned & diced
- 2 Onion - peeled & diced fine
- 1 Garlic - peeled & crushed, or grated
- 3 tbls Flour - plain
- 3 tbls Lard - or butter
- 1 tbls Paprika - smoked
- 2 Bay leaves
- ½ bn Parsley - flat leaf, Washed & Chopped
- Sour Cream
- Cover the beans in water and allow to soak overnight, covered with cling film.
- In a large pot, add the knuckle, and cover with water.
- Bring to the boil, then reduce the heat to allow a gentle simmer, this will take about 110 minutes.
- Once cooked, remove the meat from the liquid and allow to cool
- Drain the beans, and add them to the knuckle stock, with the bay leaves, bring to the boil, then reduce to a simmer, and allow to cook our slowly.
- Once the beans are part or half cooked, add the vegetables.
- Add a liter or so more water, you require approximately 4 lt per 8 persons.
- In a separate pan toast off the paprika over a medium heat.
- Add the lard or butter, and allow to melt, then add the onion, & garlic and allow to cook out for several minutes.
- Add the flour & stir in, a roux ball should form with the mixing. Cook out for several minutes, stirring consistently to avoid burning.
- Add small ladleful’s of the knuckle liquid to the roux mix, stirring continuously to avoid lumps.
- One the liquor has been incorporated, add another and repeat the process until the roux takes on a thick sauce consistency.
- Add the roux mix to the soup and mix in well.
- Allow to cook out till the beans and vegetables are cooked well.
- Dice up the pork meat, and add, together with the parsley, to the soup for serving.
- Serve accompanied by sour cream.
Let’s Make a Difference
Every day we have the opportunity to make hundreds of choices. We are so fortunate to live in a time where information is so easily accessible and we have the opportunity and freedom to make choices that we feel are the best for us and our families.
I encourage you to continue educating yourself and others about the benefits of living a plant-based lifestyle. Cook a plant-based meal, opt-out of products like leather, watch a documentary with a family member or friend. It’s easy to feel like the choices we make are small, but when we make these choices together, we can make a big difference!