Here is a Ham and Bean soup you might want to try. It is another that I play with to my taste. My mother would use chicken broth instead of the water? Again, to taste! ~ Alan Toth
Ingredients:
- ½ cup oil (olive/peanut)
- 5 cloves garlic, minced
- 1 medium carrot, minced
- 1 medium yellow onion, minced
- 1 small parsnip, minced
- 1 stalk celery, minced
- 1 lb. dried pinto beans, soaked overnight and drained
- 1 large smoked ham hock
- ¼ cup flour
- 1½ tsp. Hungarian sweet paprika, plus more for garnish
- Kosher salt and freshly ground black pepper, to taste
- ½ cup sour cream
- 12 cups water (chicken broth)
Instructions:
- Heat half the oil in a 6-qt. saucepan over medium-high heat. Add garlic, carrot, onion, parsnip, and celery; cook, stirring occasionally, until golden, 7–9 minutes. Add beans, ham hock, and 12 cups water; bring to a boil. Reduce heat to medium; cook, partially covered, until beans are very tender, about 2 hours.
- Transfer ham hock to a cutting board and let cool, then discard skin and bone. Shred meat and stir into soup. Heat remaining oil in a 2-qt. saucepan over medium heat. Whisk in flour until smooth; cook 2 minutes. Whisk in paprika, salt, and pepper; cook 1 minute. Whisk in sour cream. Stir mixture into soup and cook until slightly thickened, 4–6 minutes more. Garnish with more paprika, if you like.
Ham and Bean Soup - Csülkös Bableves
Ingredients
- 1/2 cup olive oil or peanut oil
- 5 cloves garlic minced
- 1 medium carrot minced
- 1 small parsnip minced
- 1 stalk of celery minced
- 1 lb dried pinto beans (soaked overnight, drained)
- 1 large smoked ham hock
- 1/4 cup flour
- 1.5 tsp Hungarian sweet paprika plus more for garnish
- kosher salt to taste
- black pepper to taste
- 1/2 cup sour cream
- 12 cup water (or chicken broth)
Instructions
- Heat half the oil in a 6-qt. saucepan over medium-high heat.
- Add garlic, carrot, onion, parsnip, and celery; cook, stirring occasionally, until golden, 7–9 minutes
- Add beans, ham hock, and 12 cups water; bring to a boil.
- Reduce heat to medium; cook, partially covered, until beans are very tender, about 2 hours.
- Transfer ham hock to a cutting board and let cool, then discard skin and bone.
- Shred meat and stir into soup.
- Heat remaining oil in a 2-qt. saucepan over medium heat.
- Add flour to oil. Whisk until smooth; cook 2 minutes.
- Add paprika, salt, and pepper to flour/oil; cook 1 minute.
- Whisk sour cream into flour/oil mixture.
- Stir mixture into soup and cook until slightly thickened, 4–6 minutes more.
- Serve garnished with paprika
