Beans Soup With Smoked Pork Ribs

Indulge in the rich flavors of a hearty, comforting dish with our Bean Soup With Smoked Pork Ribs recipe. This soul-warming soup combines the earthiness of dried beans with the smoky essence of pork ribs, creating a dish that’s perfect for chilly evenings or family gatherings. With aromatic vegetables, savory bacon, and a blend of spices, each spoonful offers a symphony of flavors that will tantalize your taste buds.

Follow our step-by-step instructions to create this wholesome meal that’s sure to become a favorite in your home. Whether served as a standalone meal or accompanied by crusty sourdough bread, this bean soup is a delicious way to nourish both body and soul.

Beans Soup With Smoked Pork Ribs

Ingredients:

1.5 lbs dry beans borlotti beans, peruano beans, cannellini beans, or great northern beans, ideally. I do not recommend using canned beans.

1 rack dry smoked pork ribs or other dry smoked pork parts like the hocks. You can use less if desired, like 1/2 rack.

½ cup smoked bacon diced

6 cloves garlic minced

1 large onion diced

2 stalks celery diced

4 medium carrots diced

4 large potatoes bite-sized chunks

½ cup lard or fat of choice

½ cup all-purpose flour

1 tabelspoon tomato paste heaping tablespoon

2 teaspoons sweet paprika

1 teaspoon hot paprika

1 bay leaf

salt & pepper to taste

1 teaspoon Vegeta optional

Instructions:

To prepare dried beans, soak them in salted water for approximately 8 hours. Salt does not toughen beans; that is a myth. Avoid over-soaking, as it can negatively impact the texture. Plan your cooking accordingly and start your grah the evening before. Cover beans with water in a large bowl, and stir in a tablespoon of salt.

When ready to cook, drain and rinse the beans. Add beans to a large stock pot and cover them with water (an inch above them is fine).

Turn the heat to high and let the water come to a boil. Lower heat and simmer beans for 5 minutes.

Drain beans, discard the water, and run them under cool water. Set aside.

Dice bacon and add it to the pot. On low heat, let the fat begin to render out, and the bacon become slightly golden and crispy.

Add the onion, celery, and carrots. Cook until the vegetables soften and the onions become translucent and light golden in color. Stir often and watch that the vegetables do not begin to burn. You can always add more fat or some water if this happens.

Add the tomato paste and cook for a minute, stirring, until the paste deepens in color slightly.

Add the sweet and hot paprika and stir thoroughly.

Add the garlic and cook for another minute until it becomes fragrant.

Add the drained beans, the smoked pork ribs, and the potatoes, and cover with water so that the ingredients are fully submerged by about 2 inches.

Add a big pinch of salt, the Vegeta (if using), and some black pepper along with the bay leaf.

Turn the heat to high and allow the mixture to come to a boil before turning it down to a simmer on the low immediately.

Partially cover the pot and let it simmer for 2 ½ to 3 hours, checking every half hour. Stir occasionally and add water if it becomes too reduced.

You want the dried pork to become soft, tender, and infused with the flavors of the broth.

Once the beans and dried pork ribs are soft and the stew is done cooking, turn off the heat and cover the pot.

Make the roux: In a small pot or pan, add the lard and flour and make a roux: on medium-low heat, constantly stir the lard and flour until it turns a light golden blonde colour.

Do not let the flour burn or you will have to make the roux again.

Add the roux into the grah slowly, stirring gently the entire time — be careful that it does not splatter or splash back on you. The roux will thicken the stew and add another depth of flavor.

Taste and adjust the salt to your preference. Add a generous sprinkling of pepper — or to taste.

Serve hot with rustic sourdough bread. The meat may be served separately with a thick slice of bread, or you can leave it in the grah.

Notes

Substitutions & Variations

Gluten-free | Make a gluten-free roux instead of one using what flour. Just use 1 cup of oil or ghee and one cup of Bob’s Redmill Cassava Flour or other gluten-free flour.

Smoked Beef | The Bosnian Muslims make grah without pork or lard; they use smoked beef or beef sausage and tallow or a different type of oil to make the roux.

Pašta Fažol (Pasta and Bean Soup) | A variation of grah popular in Croatia, it adds pasta (typically macaroni) into the stew alongside the beans. It tends to be made a bit lighter, too.

Canned Beans | Use dried and soaked beans, preferably. Adjust the cooking time for canned beans and ensure the smoked meat is fully tenderized.

Root Vegetables | Parsnips make a nice addition to this stew alongside or instead of the carrots.

Storage & Freezing

Grah tastes even better the next day.

Store leftovers in the refrigerator covered for up to 5 days. To reheat, simply add the desired amount into a pot and heat on low. If the grah has thickened too much during refrigeration, add some water until it reaches your desired consistency.

You can freeze grah for 3 months, and this is a great freezer meal.

Nutrition Information:

Frequently Asked Questions:

Can I use canned beans instead of dried beans?

Using dried beans is recommended for better texture and flavor.

Canned beans can be used as a time-saving alternative, but adjust cooking times accordingly.

What type of beans should I use?

Ideal options include borlotti beans, peruano beans, cannellini beans, or great northern beans.

Avoid using canned beans for this recipe.

Can I adjust the amount of smoked pork ribs?

Yes, you can use less than a full rack of smoked pork ribs if desired, such as half a rack, depending on your preference.

Is lard necessary for this recipe?

Lard adds flavor, but you can use other fats like vegetable oil or bacon fat as alternatives.

What is Vegeta, and is it necessary?

Vegeta is a seasoning mix. It’s optional and can be omitted if unavailable.

Adjust salt accordingly.

Can I skip the roux step?

The roux thickens the stew and adds flavor.

Skipping it will result in a thinner consistency, but it’s optional.

How long should I simmer the soup?

Simmer the soup for 2 ½ to 3 hours, checking every half hour.

Adjust the simmering time as needed until the beans and pork ribs are tender.

What’s the purpose of soaking the beans?

Soaking the beans reduces cooking time and improves digestibility.

Avoid over-soaking, as it can affect texture.

Can I use different types of paprika?

Yes, you can adjust the amount and type of paprika to suit your taste preferences.

How should I serve this soup?

Serve the bean soup hot with rustic sourdough bread.

You can serve the meat separately or leave it in the soup.