Pork and bean soup
Description
The soup is simple and quick to prepare. The only drawback is that it takes quite a long time to cook. Plus, the beans need to be soaked before cooking. But these difficulties won't scare true bean lovers, will they? This recipe will show you how. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Soak the beans in cold water for about 4 hours beforehand, then rinse them. Transfer to a pot, add the pork hock and rice. Pour in 2 liters of water and cook for approximately 1 hour from the moment it starts boiling.
- 2
Step 2
Place the tomatoes in a bowl, chop them, then add paprika, Provence herbs, salt, and pepper.
- 3
Step 3
Peel the onion and garlic, then chop them fairly coarsely.
- 4
Step 4
After an hour of cooking, the beans are not yet fully softened, but that's exactly what we want. Let's remove the pork from the pot.
- 5
Step 5
The beans were cooked in a small pot, so I'm transferring them to a larger one. Add tomatoes, onion, garlic, and about 0.5 liters of hot water. Simmer for about 45-50 minutes over low heat.
- 6
Step 6
Separate the meat into small pieces and return it to the pot.
- 7
Step 7
Now, using a blender, turn the regular soup into a pureed soup. Although I should mention right away that you don't have to blend the soup completely—let some whole beans remain in the creamy broth.
- 8
Step 8
Mix the wine vinegar, olive oil, and hot sauce. Add to the soup and remove the pot from the heat.
- 9
Step 9
Let the soup steep for a couple of minutes, then serve it with croutons or a boiled egg.