Bean soup with pork knuckle
6 servings
60 minutes
Bean soup with pork knuckle is a hearty and aromatic dish of European cuisine that combines the tenderness of meat with the rich flavor of beans. Its roots trace back to the traditions of rustic cooking, where simple yet nutritious ingredients create a cozy home meal. The slow simmering of pork with beans gives the soup a rich meaty taste, while the addition of sautéed onions makes it even deeper and more enjoyable. This soup not only warms during cold seasons but also provides excellent nourishment, supplying the body with proteins and beneficial nutrients. It is served with crispy bread or herbs and is often used as a main dish for family lunches, reminiscent of old recipes passed down through generations.
1
Soak the dried beans in water overnight. In a large pot, pour in 8 cups of water, add the beans, add pork, and bring to a boil. Then reduce the heat and cook until the beans start to break down, which will take about an hour.
- Beans: 450 g
- Pork knuckle: 1 piece
2
Meanwhile, heat butter in a pan and sauté finely chopped onion for five minutes. Add it to the soup pot.
- Butter: 1 tablespoon
- Onion: 1 head
3
Take the pork, let it cool slightly, remove the bones, skin, and excess fat, then chop the remaining meat finely and return it to the pot with the soup, adding salt and pepper to taste.
- Pork knuckle: 1 piece
- Salt: to taste
- Ground black pepper: to taste