Bean Soup with Smoked Knuckle (Jókai Bableves)

Bean Soup with Smoked Knuckle is a hearty Hungarian dish that combines tender beans with flavorful smoked knuckle for a cozy meal. This traditional recipe blends smoky aroma and rich taste, perfect for warming up on a cold day. The combination of slow-cooked beans and smoked meat creates a comforting and rich experience with every spoonful, reflecting the authentic flavors of Hungary.

Ingredients

• 1 whole knuckle, smoked
• 1 cup white beans, soaked overnight
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, chopped
• 1 tsp paprika
• 1 tsp caraway seeds
• 6 cups water

Instructions

1. Drain and rinse the soaked white beans.
2. In a large pot, combine the white beans, smoked knuckle, onion, garlic, carrots, celery, paprika, caraway seeds, and water.
3. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover.
4. Simmer gently for 1.5 hours or until the beans are tender, stirring occasionally.
5. Carefully remove the knuckle from the pot and shred the meat, discarding any bones or excess fat.
6. Return the shredded meat to the pot and stir well to combine.
7. Taste the soup and adjust the seasoning with salt and pepper, as needed.
8. Ladle the soup into bowls and garnish with fresh herbs if desired.

Keywords: Bean Soup, Comfort Food, Homemade, Soup, Hungarian

Spice Rack: Paprika, Caraway Seeds

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