Andorran-style Smoked Bean Soup

Ingredients

In this adaptation of Ciorbă de fasole cu afumătură from Romanian cuisine to Andorran cuisine, we incorporate the traditional flavors of Andorra while maintaining the essence of the original dish. The original recipe uses specific Romanian spices and ingredients, which we substitute with Andorran spices and local produce. Additionally, we adjust the cooking techniques to align with Andorran culinary traditions. We alse have the original recipe for Ciorbă de fasole cu afumătură, so you can check it out.

• 2 cups (400g) dried white beans 2 cups (400g) dried white beans
• 6 cups (1.4L) vegetable broth 6 cups (1.4L) vegetable broth
• 8 ounces (225g) smoked pork ribs, cut into chunks 8 ounces (225g) smoked pork ribs, cut into chunks
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 bay leaves 2 bay leaves
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 45g, 6g
• Protein: 20g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the dried white beans under cold water and soak them overnight. Drain and set aside.
2. 2.
   In a large pot, heat a tablespoon of olive oil over medium heat. Add the smoked pork ribs and cook until browned on all sides. Remove the ribs from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened and lightly golden.
4. 4.
   Add the soaked white beans, bay leaves, smoked paprika, dried thyme, dried rosemary, and the browned pork ribs back to the pot. Stir well to combine.
5. 5.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 1.5 to 2 hours, or until the beans are tender and the flavors have melded together.
6. 6.
   Remove the bay leaves and discard. Season the soup with salt and pepper to taste.
7. 7.
   Ladle the Andorran-style Smoked Bean Soup into bowls and garnish with fresh chopped parsley. Serve hot and enjoy!

Treat your ingredients with care...

• Smoked pork ribs — If you prefer a leaner option, you can substitute the smoked pork ribs with smoked turkey or chicken. Adjust the cooking time accordingly to ensure the meat is tender.

Tips & Tricks

• For a smokier flavor, you can add a few drops of liquid smoke to the soup.
• Serve the soup with a dollop of sour cream or a drizzle of olive oil for added richness.
• This soup tastes even better the next day, so consider making it in advance and reheating it when ready to serve.
• Feel free to customize the soup by adding other vegetables such as bell peppers or zucchini.
• Serve the Andorran-style Smoked Bean Soup with crusty bread for a complete meal.

Serving advice

Serve the Andorran-style Smoked Bean Soup as a comforting main course for lunch or dinner. Accompany it with a side of crusty bread and a fresh green salad for a well-rounded meal.

Presentation advice

Present the Andorran-style Smoked Bean Soup in rustic bowls, garnished with a sprinkle of fresh chopped parsley. Serve it piping hot to showcase its inviting aroma and vibrant colors.