Entree: Romania – Banat – Ciolan afumat cu fasole (Smoked pork knuckle braised with stewed white beans)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 1 smoked pork knuckle (ciolan afumat), approx. 2.2 lb (1.0 kg)
- 1 lb (454 g) dry white beans (cannellini or Great Northern)
- 4 smoked pork sausages (cârnați afumați), approx. 3 oz (85 g) each
- 2 tbsp (30 ml) lard or vegetable oil
- 2 medium onions, finely chopped
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 4 cups (960 ml) water or low-sodium chicken broth
- 2 bay leaves
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) hot paprika or red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) white wine vinegar or to taste
- 2 tbsp (30 g) fresh dill or parsley, chopped for garnish
- Sour cream for serving (optional)

Instructions

1. Rinse the dry beans and soak them overnight in cold water. Drain and set aside. If short on time, use the quick-soak method: cover beans with water, bring to a boil 2 minutes, remove from heat, cover and soak 1 hour, then drain.
2. In a large heavy pot, heat the lard or oil over medium heat. Add chopped onions and carrots and sauté until softened and beginning to brown, about 8–10 minutes. Add garlic and cook 1 minute.
3. Stir in tomato paste and paprika; cook 1–2 minutes to develop flavor. Add the drained beans, smoked pork knuckle, and sausages to the pot.
4. Pour in the water or broth to cover the ingredients by about 1 inch (2.5 cm). Add bay leaves and bring to a gentle simmer. Skim any foam that rises to the surface.
5. Cover partially and simmer on low heat for 1.5–2 hours, or until beans are tender and the pork knuckle is very tender. Stir occasionally and add more hot water if needed to maintain a stew-like consistency.
6. Remove the pork knuckle and sausages. Slice the sausages and return to the pot. Remove bones from the knuckle, shred or chop the meat, discard cartilage, and return the meat to the beans. Taste and adjust seasoning with salt, pepper, and white wine vinegar for brightness.
7. Simmer uncovered 10–15 minutes to meld flavors and thicken slightly. Serve hot, garnished with chopped dill or parsley and a dollop of sour cream if desired, accompanied by crusty bread or polenta.