Traditional Romanian Iahnie with Smoked Bacon and Beans

Ingredients

• 500g (2 1/2 cups) dried white beans 500g (2 1/2 cups) dried white beans
• 200g (7 oz) smoked bacon, diced 200g (7 oz) smoked bacon, diced
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon sweet paprika 1 teaspoon sweet paprika
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 liter (4 cups) water 1 liter (4 cups) water

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 20g
• Fiber: 12g
• Salt: 1g

Preparation

1. 1.
   Rinse the dried white beans and soak them overnight in cold water.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the diced bacon and cook until crispy and golden brown.
3. 3.
   Add the chopped onion to the pot and sauté until translucent.
4. 4.
   Stir in the minced garlic, tomato paste, and sweet paprika. Cook for another minute to release the flavors.
5. 5.
   Drain the soaked beans and add them to the pot. Stir well to coat the beans with the bacon and onion mixture.
6. 6.
   Pour in the water and add the bay leaf. Season with salt and pepper to taste.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 2 hours, or until the beans are tender and the flavors have melded together.
8. 8.
   Stir occasionally and add more water if needed to prevent the beans from drying out.
9. 9.
   Once the beans are cooked, remove the bay leaf and adjust the seasoning if necessary.
10. 10.
    Serve the Iahnie hot, accompanied by crusty bread or polenta.

Treat your ingredients with care...

• Bacon — Choose a good quality smoked bacon for the best flavor. If you prefer a milder smoky taste, you can use regular bacon instead.

Tips & Tricks

• For a vegetarian version, omit the bacon and use vegetable broth instead of water for added flavor.
• You can add other vegetables such as carrots, celery, or bell peppers for extra texture and flavor.
• Serve the Iahnie with a dollop of sour cream on top for a creamy and tangy contrast.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to develop even further.
• This dish tastes even better the next day, so consider making it in advance for a stress-free meal.

Serving advice

Serve the Iahnie hot as a main course, accompanied by crusty bread or polenta. It pairs well with a fresh green salad on the side.

Presentation advice

Garnish the Iahnie with a sprinkle of fresh parsley or chopped green onions for a pop of color. Serve it in a rustic clay pot or a deep serving dish to showcase its traditional roots.