Ingredients with Measurements:
- 1 pound dried white beans, soaked overnight
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 pound chorizo, sliced
- 6 cups chicken or vegetable broth
- 1 can diced tomatoes, drained
- 1 bay leaf
- 1 tablespoon red wine vinegar
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. Drain the soaked beans and rinse them under cold water. Set aside.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
3. Add the smoked paprika, cumin, thyme, rosemary, salt, and black pepper to the pot and stir to combine.
4. Add the sliced chorizo to the pot and cook until browned, about 5 minutes.
5. Add the soaked beans, chicken or vegetable broth, diced tomatoes, and bay leaf to the pot. Bring to a boil, then reduce the heat to low and simmer for 1 1/2 to 2 hours, or until the beans are tender.
6. Remove the bay leaf from the pot. Using an immersion blender, blend the soup until it reaches your desired consistency. Alternatively, you can transfer a portion of the soup to a blender and blend until smooth, then return it to the pot.
7. Stir in the red wine vinegar and chopped parsley. Taste and adjust seasoning as necessary.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Fat: 14g
Carbohydrates: 36g
Protein: 21g
Fiber: 12g
Sodium: 1200mg
Substitutions for ingredients:
- You can use any type of dried white beans, such as navy beans or cannellini beans.
- If you don't have chorizo, you can use any type of spicy sausage or even bacon.
- If you don't have red wine vinegar, you can use white wine vinegar or apple cider vinegar.
Variations:
- Add chopped carrots and celery to the soup for extra flavor and nutrition.
- Use smoked sausage instead of chorizo for a milder flavor.
- Add a can of corn or green beans to the soup for extra vegetables.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- If you don't have an immersion blender, you can use a potato masher to mash some of the beans in the pot to thicken the soup.
- Taste the soup frequently and adjust the seasoning as necessary.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Crusty bread
- Shredded cheese
- Sour cream
- Hot sauce
Pairings:
- Crusty bread
- Salad
- Roasted vegetables
Suggested side dishes:
- Garlic bread
- Roasted potatoes
- Grilled cheese sandwich
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for longer to reduce and thicken.
Food safety advice:
- Make sure to soak the beans overnight and cook them thoroughly to avoid any potential foodborne illness.
Food history:
Jókai bean soup is a traditional Hungarian dish named after the famous Hungarian writer Mór Jókai. It is typically made with white beans, smoked pork, and paprika.
Flavor profiles:
- Smoky
- Spicy
- Savory
- Earthy
Serving suggestions:
- Serve the soup as a main course with crusty bread and a salad on the side.
- Serve the soup as a starter course before a larger meal.
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Region: Spanish