How to make it
5 steps. Take it one step at a time.
The night before
The night before, place the dried beans in a large bowl and cover with plenty of water. Let them soak overnight.
Drain the soaked beans
Drain the soaked beans and place them in a large pot. Add the smoked pork meat, bay leaves, peppercorns, and 2.5 liters (2.6 qt) of fresh water. Bring to a boil, then reduce heat and simmer until the beans are about half-soft (usually 45-60 minutes).
1 hrAdd the sliced carrots, parsley root, and cubed potatoes
Add the sliced carrots, parsley root, and cubed potatoes to the pot. Continue simmering until all the vegetables and beans are tender.
20 minPrepare the roux
In a small pan, prepare the roux: heat the oil or lard, stir in the flour, and cook for 1-2 minutes until slightly golden. Remove from heat, stir in the paprika, and immediately add a ladle of cold water to stop the cooking and prevent bitterness. Stir until smooth.
2 minPour the roux mixture
Pour the roux mixture into the soup while stirring constantly. Add the minced garlic and season with salt. Let the soup simmer for another 5-10 minutes to thicken and meld the flavors.
10 min
A little kitchen wisdom
Soaking the beans overnight is crucial for texture and digestion. If you prefer a thinner soup, add more water or broth at the end. Traditional recipes often use smoked pork hock or ribs for deeper flavor.
