Bean soup with smoked meat
Last Updated on
ingredients
200 g white beans 1.5 litres water 1 pk bay leaf 1 pk smoked pork knee 30 g lard 30 g butter 30 g plain flour 1 pk onion to taste ground red pepper to taste ground black pepper
procedure
1. Pick, wash and soak the beans the day before cooking. Pour into a pressure cooker, add water, bay leaf and washed kneecap as needed. Close the pot and cook over a low heat for about an hour. 2. When the steam no longer escapes from the pot after lifting the hat, open the pot, bone the knuckle, cut the meat into smaller pieces and put it back into the pot. 3. When the pot is off the heat, prepare a roasting sauce from the lard and flour, add the finely chopped onion and fry everything together for a few more minutes. 4. Then add a teaspoon of red pepper, a pinch of black pepper on the tip of a knife and pour cold water into the roux. Pour it into the soup and simmer for a while.
