Bean soup with gammon
The traditional Hungarian bean soup (called Jokai bableves) is made with smoked pork shank, which is not very easy to find in England. So I normally make it with bacon (see myrecipe of bean soup with bacon). A friend of my told me that smoked gammon tastes very similar to pork shank so I’ve tried it out. I’m still cheating a bit by using tinned beans rather than pre-soaked uncooked beans, but this way my Bean soup with gammon is on the dining table within half an hour! Serve it with fresh, crusty bread.
Ingredients
Method
- Cut the gammon, carrot, celeriac and tomato into bite-sized chunks. Finely slice the onion.
- Heat the oil, then add the gammon and onion. Cook for a few minutes on a medium heat until the onion has softened and the gammon is cooked through.
- Add the paprika, cornflour and garlic, then stir gently for one minute.
- Add the beans and enough water to cover well, then add the bay leaf and the chopped vegetables. Add more water, if needed. Bring to the boil.
- Simmer over low heat under cover. Cook for about 15-20 minutes until the vegetables are tender.
- Add a spoonful of vinegar or soured cream just before serving.