O mâncare tradițională românească desăvârșită: iahnie cremoasă de fasole albă îmbinată cu bucăți fragede și suculente de ciolan afumat, scăldate într-un sos bogat de roșii, cimbru și usturoi.
Preparation method
Ingredient preparation
Cut the smoked pork hock into medium-sized pieces. Peel the onions, carrots, red bell pepper, and garlic. Finely chop the onions, cut the carrots into thin rounds, dice the bell pepper, and finely crush the garlic cloves. Drain and rinse the canned beans under cold running water.
In a large pot or cast-iron Dutch oven, lightly brown the pork hock pieces in sunflower oil for 5-6 minutes to release their distinctive smoky aroma.
Cooking the bean stew
Add the chopped onion, carrots, and red bell pepper to the pot. Sauté the vegetables over medium heat for 6-8 minutes, stirring occasionally, until softened and translucent.
Chef's tip
If you prefer the sauce to be even richer and creamier, you can mash a spoonful of beans with a fork just before turning off the heat.
The bean stew with smoked pork hock is even tastier the next day, after all the flavors have fully melded in the refrigerator.
27 min
Under an hour
