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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 300 g Gammon steak
  • 2 tsp paprika
  • 1 Tbsp cornflour
  • 1 clove of garlic minced
  • 2 tins of beans kidney and cannellini, drained
  • 1 carrot peeled
  • ½ celeriac peeled
  • 1 litre water approx.
  • 1 tomato
  • 1 bay leaf
  • Cider Vinegar or soured cream

Method
 

  1. Cut the gammon, carrot, celeriac and tomato into bite-sized chunks. Finely slice the onion.
  2. 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.
  3. Add the paprika, cornflour and garlic, then stir gently for one minute.
  4. 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.
  5. Simmer over low heat under cover. Cook for about 15-20 minutes until the vegetables are tender.
  6. Add a spoonful of vinegar or soured cream just before serving.