White Beans Soup with Smoked Ribs

White Bean Soup With Smoked Ribs Served in Bowl

White Beans Soup with Smoked Ribs

Course: Dinner, Lunch, Soups

Cuisine: Hungarian, Transylvanian

Diet: Low Lactose

Keyword: smoked ribs and white bean soup, white beans soup, white beans soup with smoked ribs

Prep Time: 10

Cook Time: 1 30

Soak Time: 4

Total Time: 5 40

Servings: people

Calories: 362kcal

Author: Timea

A basic recipe from Transylvanian cuisine is white bean soup with smoked ribs. And especially with tarragon and sour cream, and served with red onion and fresh bread.

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Metrics - US Customary

Equipment

1 Soup Pot

Ingredients

750 g white beans dried
750 g smoked pork ribs
1 can chopped tomatoes
3 teaspoon sea salt kosher
1 teaspoon ground pepper freshly ground
1 tablespoon dried vegetable mix
1 tablespoon tarragon fresh, chopped

For the Roux

2 tablespoon sunflower oil
2 tablespoon flour
1 tablespoon paprika Hungarian, sweet

Instructions

For the beginning, I put the white beans soaked in cold water. I usually soak the beans one night before making the recipe. I put the rib soaked in cold water for an hour.
Discard the water in which the beans were soaked. Place the beans in a soup pot and pour cold water over them until they are fully submerged.
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.
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.
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.

Video

Notes

If you're using canned beans, you can skip the soaking step.

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

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

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

Nutrition