Ingredients for 6 servings
- 145 g (5 oz.) White Bean or White Kidney Bean
- 1 smoked Pork hock, about 750 g (1 lb. 8 oz.)
- 100 g (3 1/2 oz.) carrot
- 1 tbsp. oil
- 2 tbsp. flour
- 1 clove of garlic
- 1/2 tsp. paprika
- Salt
- Sour cream
1 Place the pork hock in a soup pot, and add 4-5 bay leaves; cover with water and boil for 15 minutes. If the broth is too salty, add more water.
2 Continue cooking until the pork is almost tender; add the beans.
3 When the beans are almost cooked, add the other vegetables, cut into pieces.
4 Once the hock is cooked, remove it; bone it, chop the meat and return it to the pot.
5 Make a roux: brown the flour in the oil until nicely colored; add the garlic and onion, and heat for a few seconds. Remove from the heat; sprinkle with paprika; add 250 ml (1 cup) cold water; mix well and add to the pot.
6 Bring to a boil; continue cooking over medium heat for 10 minutes.
Statistics
Place: 107 out of 134 Avg (all users): 4.8717 Avg (commenters): 4.6667 Avg (participants): 4.6250 Avg (non-participants): 4.9568 Views since voting: 1072 Views during voting: 285 Votes: 187 Comments: 3 Favorites: 0
Add photograph to your favorites
Add photographer to your favorites
Photographer found comment helpful.
