Ingredients with Measurements:
- 1 pound dried Jókai beans, soaked overnight
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 6 cups vegetable broth
- 1/2 pound smoked ham, diced
- Salt and pepper, to taste
- Sour cream and chopped parsley, for serving
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. Drain the soaked beans and rinse them under cold water.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
3. Add the tomato paste, smoked paprika, and thyme, and cook for another minute.
4. Transfer the onion mixture to the slow cooker.
5. Add the soaked beans, bay leaf, vegetable broth, and diced smoked ham to the slow cooker.
6. Stir everything together, cover, and cook on low for 8-10 hours, or until the beans are tender.
7. Remove the bay leaf and discard.
8. Season the soup with salt and pepper, to taste.
9. Serve the soup hot, topped with a dollop of sour cream and chopped parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 8-10 hours
5. Temperature:
- Low heat setting on the slow cooker
Serving size:
- 6 servings
Nutritional information:
- Calories: 350
- Fat: 11g
- Carbohydrates: 47g
- Protein: 19g
- Fiber: 12g
Substitutions for ingredients:
- Smoked ham can be substituted with smoked turkey or bacon.
Variations:
- Add chopped carrots and celery for extra flavor and nutrition.
- Use chicken broth instead of vegetable broth for a different flavor profile.
- Add a can of diced tomatoes for a more tomato-y flavor.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- If you don't have a slow cooker, you can cook this soup on the stove over low heat for several hours.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls, topped with a dollop of sour cream and chopped parsley.
Garnishes:
- Sour cream and chopped parsley
Pairings:
- Crusty bread or cornbread
Suggested side dishes:
- Green salad or roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to soak the beans overnight to reduce cooking time and ensure they are fully cooked.
Food history:
- Jókai bean soup is a traditional Hungarian dish named after the Hungarian writer Mór Jókai.
Flavor profiles:
- Smoky, savory, and slightly sweet
Serving suggestions:
- Serve the soup hot with a side of crusty bread or cornbread.
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Region: Hungarian