Bableves Csülökkel
(Bean Soup with Knuckle of Pork) Recipe

Origin: Hungary Period: Traditional

Ingredients

550g (about), smoked knuckle of pork
1 small onion, quartered
1 garlic clove, halved
150g dried black-eyed peas
1 carrot, sliced
1 parsley root, sliced (or use a small piece of celeriac)
1 tbsp lard
1 tbsp flour
200ml sour cream
1 tbsp paprika

Bableves Csülökkel
(Bean Soup with Knuckle of Pork) Preparation:

Method:

The night before combine the pork and beans in a bowl. Pour over enough water to cover and set aside to soak over night.

Remove the pork from the soaking water then combine with the onion and garlic in a pan and cover with plenty of water. Bring to a boil, reduce to a brisk simmer and cook for about 60 minutes, or until the skin of the pork is tender. Remove the onion and garlic with a slotted spoon then taste the stock. If it's too salty throw half away and replace with fresh water. If there's insufficient seasoning add more salt, to taste.

Add the beans and vegetables and return the mixture to a simmer. Cook for a further 90 minutes, or until the beans are tender. Take off the heat and remove any fat from the surface. Return the soup to the hob bring back to a simmer.

Whilst the soup is simmering prepare a roux by melting the lard in a pan. Scatter the flour over the top an stir in to combine then cook for 2 minutes before stirring-in the paprika and the sour cream. Mix thoroughly to combine then turn into the soup mixture. Bring the soup to a boil and cook for 5 minutes to thicken.

Take the soup off the heat then remove the pork knuckle. Strip the meat off the bone and chop into pieces. Divide between four soup plates then ladle the bean soup on top. Serve hot.

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