A bean bean soup with smoked pork knuckle and onion salad on the side.
Ingredients
1 piece neither small nor large, about 1 kg
smoked pork knuckle
300-400 g
kidney beans
1
onions
1
carrot
1
parsnip
1
celery
1
bell pepper
400 g
diced tomatoes
tarragon
thyme
oil
Instructions
Soak the beans in a pot of water and leave overnight, until the next day when they are ...
... In 5 litres of water, boil the pork chops (cut horizontally and vertically so they boil faster) until the meat falls off the bone. You don't need salt, the smoked chickpeas are salty enough, but if you need it you can add it at the end.
After 30 minutes, add the soaked beans over the simmering chickpeas.
Dice the vegetables and sauté in oil until slightly softened.
Add the tomatoes over the vegetables and cook for 10-15 minutes.
Remove the spit when cooked and remove the meat from the bone.
Add the meat and the cooked vegetables to the soup. Stir and add thyme.
Cook for another 10 minutes, turn off the heat and add a tablespoon of tarragon.
Now you can start eating, but don't forget the onion salad with vinegar. The combination is the bomb!
English 
Romanian