White Bean Soup With Smoked Ribs

Looking for a hearty and traditional meal? A basic recipe from Transylvanian cuisine is white bean soup with smoked ribs. Especially with tarragon and sour cream, and served with red onion and fresh bread, it is incredibly delicious!

Traditionally, this nourishing soup is cooked during the winter months. It's often served as a hearty main course, followed by delicate cream cheese filling crepes.

Jump to:

• Let's See How I Cook Step by Step the White Bean Soup With Smoked Ribs
• Finishing the Soup
• Tips
• Serving This Delicious White Beans Soup
• Storage
• Related
• White Beans Soup with Smoked Ribs

This white bean soup with smoked ribs recipe centers on two key ingredients: beans and smoked meat.

For this version, I'm using dried cannellini beans, but kidney or pinto beans also work well. For a quicker option, canned beans can be substituted..

Instead of smoked ribs, consider using smoked ham or sausage. Each option imparts a distinct flavour, and cooking times will vary."

Let's See How I Cook Step by Step the White Bean Soup With Smoked Ribs

Prepare the Beans

To begin, I soak 750g (26.5 oz) of dried white beans in cold water. This yields approximately 6-8 servings of soup. Soaking the beans beforehand is crucial to reduce cooking time.

I like to soak my beans overnight before cooking. If you're using canned beans, you can skip this step.

Here's a little extra: I soak 1 kg of beans, and after they're cooked, I set aside about 250g to make a tasty beans salad with red onion, dill, and a drizzle of olive oil.

Prepare the Ribs

I use approximately 750g of smoked ribs. However, the amount can be adjusted to personal preference.

As the ribs were whole, I cut them into smaller pieces so they would fit better in the soup pot.

To prevent the smoky flavour from becoming overpowering, I soak the ribs in cold water for an hour.

Next, discard the water in which the beans were soaked, and then boil the beans. To do this, place the beans in a soup pot and pour cold water over them until they are fully submerged.

To make the beans more digestible, drain the water after boiling them for about 10 minutes. Refill the pot with fresh, hot water, and repeat this process.

Then, add the smoked ribs to the pot and simmer everything over medium heat until the beans and ribs are tender.

The cooking time will vary depending on the type of beans used, typically between 1 and 1.5 hours.

For those using canned beans, begin by boiling the smoked ribs until they are nearly cooked through. Add the canned beans during the last 15-20 minutes of cooking, as they only need to be heated.

Finishing the Soup

When the white beans have reached the desired tenderness, add a can of diced tomatoes to the pot.

We will now prepare a thickening of oil, wheat flour, and paprika. If you're familiar with the smoked sausage potato soup, the thickening process is identical.

My preferred method for thickening this soup is to use a sieve. I place the prepared thickening into the sieve and gently stir it into the soup, ensuring it dissolves completely.

Before thickening the white bean soup with smoked ribs, remove the pot from the heat.

Season to taste with sea salt, freshly ground black pepper, and a vegetable seasoning blend. Simmer gently for approximately 10 minutes. Just before serving, stir in a tablespoon of finely chopped tarragon.

If you do not have tarragon, you can replace it with parsley or dill.

Serving This Delicious White Beans Soup

Serving this hearty white bean soup with smoked ribs is a delightful experience, and a few thoughtful touches can elevate it from a simple meal to a culinary highlight. Ladle the steaming soup into warm bowls, ensuring each serving includes a generous portion of tender beans and flavourful smoked meat. The aroma alone is enough to entice, but the presentation truly enhances the enjoyment.

When we enjoy this white bean soup as a family, we like to serve it with a generous dollop of sour cream, crusty bread for dipping, and a side of red onion salad for a touch of freshness.

Storage

Before storing, it's crucial to cool the soup down as quickly as possible. This prevents bacteria growth. Once the white bean soup with smoked ribs has cooled completely, transfer it to airtight containers. Glass containers are ideal, but good-quality plastic containers work well too. Ensure the containers are clean and dry before use.

Store the soup in the refrigerator for up to 3-4 days.

Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a little water or broth to adjust the consistency.

Related

I wish you enjoy it and I look forward to your comments on this recipe. If you want other delicious soup recipes, I recommend the following:

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