When the weather becomes cold and you just want to keep nice and warm, the greatest thing you can do is make a large batch of excellent soup. On days like this, nothing beats a bowl of pork and white bean soup. (Okay, maybe some misty wool slippers, but they’re not edible!)
One of my favorite dishes on the site is this pork-and-bean soup, which my father has been making for the family for decades. It provides a significant boost (also serves as the set), and because it improves with age, we’ll have it for dinner one night and then for lunch for several days afterwards.
Why do some stews and soups taste better the second day? I believe this is because the tastes of the beans, pork, and vegetables have had time to blend. The starch from the beans settles more in the liquid, making the stew thicker and more like soup.
The thick soup gravy in this recipe is made using smoked pig shank or pork shank. Pork leg has more meat (pictures of soup show meat from pork leg).
Consider the hock to be the “ankle” of a pig, located right above the feet. Legs below the shoulder (front) or back leg (pork).
If you have an option, I recommend using Sanx for this recipe. If you use pork shank and enjoy meat soup, you might add some chopped beef to your soup.
- Composition:
° 1 cup dry northern beans
1 teaspoon extra virgin olive oil
° 1/2 cup yellow onion, chopped
° 2 peeled and sliced garlic cloves
7 cups homemade or high-quality chicken or turkey broth
° 1 smoked ham
° 1 kosher salt teaspoon
° 1/2 teaspoon ground black pepper
° 1/2 tablespoon fresh oregano, chopped
1 tablespoon fresh parsley, chopped
- Instructions:
To remove any residue, rinse and sift the beans. Soak the beans overnight in a large amount of cold water. You can also soak fast rather than overnight. Place the rinsed and sorted beans in a large saucepan or Dutch oven for a brief soak. 2 inches of water should be added.
Bring to a boil over high heat; once boiling, remove from heat and cover. After an hour, heat the oil in a big saucepan or Dutch oven over medium-low heat. Mix in the onion, garlic, and a pinch of salt.
Fry the onion for 5 minutes, then strain the soaked beans in the water, then add the onion broth, pork veins, salt and pepper, and bring to a boil over high heat. Once it begins to boil, reduce the heat to a low setting and cover.
Simmer for 30 minutes, then add the beans and simmer for an hour and a half to two hours on low heat, without covering, until the beans are tender. Stir in the oregano and parsley 5 minutes before the beans are done.
Remove the pork off the shank, cut it, and return it to the stew, if desired. If necessary, season with salt and pepper. Serve hot.
ENJOY !
