Fasole cu CIOLAN afumat – cea mai iubită rețetă tradițională românească

#fasole #fasolecuciolan #bucatearomate
Iahnie sau mâncare de fasole boabe cu ciolan afumat fiert întreg și sos bogat de roșii – una dintre cele mai iubite mâncăruri tradiționale.
Ingrediente puține, combinate cu grijă într-o mâncare fiartă pe îndelete pentru a deveni din ce în ce mai gustoasă.
Află din rețetă cum să faci cea mai bună fasole cu ciolan afumat pentru familia ta. Servește mâncarea caldă, cu pâine proaspătă și murături și vei avea un meniu pe cinste!
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📝 Rețeta scrisă o găsiți aici ▶ https://bucate-aromate.ro/2023/11/fasole-cu-ciolan-afumat/
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📌 Ingrediente pentru 6 porții

pentru fiert fasolea și ciolanul

500 g fasole boabe uscată (aprox. 1,5 kg de fasole fiartă (din conservă))
1 linguriță bicarbonat de sodiu alimentar (pentru fiert fasolea)
1 ciolan de porc afumat cu os (aprox. 1-1,2 kg)
2 cepe mari
4-5 căței de usturoi
o crenguță de cimbru
1-2 frunze de dafin
1 linguriță piper boabe

mâncare de fasole cu ciolan afumat

50 ml ulei
2 cepe mari
2 morcovi mari
1 ardei gras roșu (sau un gogoșar)
1 linguriță semințe de chimen
1 linguriță boia dulce
1 linguriță cimbru uscat
1 linguriță fulgi de chilli (opțional )
sare și piper după gust (în funcție de cât de sărat e ciolanul)
1 lingură pastă de tomate (bulion)
250 ml suc de roșii concentrat (cu pulpă)
pătrunjel proaspăt pentru servit (sau mărar, tarhon)
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🔪 Preparare

Alegeți fasolea, o clătiți sub un jet de apă și o lăsați înmuiat în apă rece cât să o acopere bine, măcar 8 ore, de preferat peste noapte.
Clătiți fasolea și o puneți la fiert în apă rece cu o linguriță de bicarbonat. Fierbeți 10 minute de când începe să clocotească. La suprafață se va forma o spumă albă. După cele 10 minute, scurgeți fasolea și o clătiți.
cum se opărește ciolanul afumat
Puneți 3 litri de apă să fiarbă și când clocotește, opăriți ciolanul pentru 5 minute apoi aruncați apa.
fierbere fasole și ciolan afumat
Într-o oală mare, de 5-6 litri puneți: ciolanul opărit, fasolea scursă, 2 cepe mari tăiate sferturi, usturoi, piper boabe, dafin și o crenguță de cimbru. Turnați 3 litri de apă, să acopere bine fasolea. NU puneți sare! Ciolanul afumat este deja sărat.
Fierbeți pe plită, la foc mic aproximativ 2 ore. Verificați nivelul apei din când în când. Dacă folosiți oala sub presiune, fierbeți 40 de minute.
Scoateți ciolanul, îl lăsați să se răcească și îl tăiați fâșii sau cuburi cât să poată fi luate în furculiță.
Îndepărtați legumele, frunza de dafin și crenguța de cimbru, apoi scurgeți fasolea, dar nu aruncați supa! Păstrați-o supa deoparte.
mâncare de fasole cu ciolan afumat
Puneți uleiul să se încingă într-o cratiță care va merge la cuptor. Căliți legumele tăiate cuburi mici (ceapa, morcov, ardei gras) timp de 4-5 minute sau până când se înmoaie. La final puneți chimen, boia de ardei și mai căliți 1 minut.
Adăugați sucul de roșii, bulionul, cimbrul, chilli, apoi puneți aici fasolea scursă și carnea tăiată. Turnați din supa de la ciolan păstrată deoparte cât să acopere totul, apoi gustați și reglați gustul de sare și piper măcinat.
Dați cratița la cuptorul preîncălzit la 180 de grade pentru aproximativ 30 de minute. Când e gata, presărați pătrunjel și serviți fasolea cu ciolan caldă, cu murături.
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My dear ones, welcome to an exceptional treat! I believe there is no more beloved Romanian food than a seemingly simple dish, beans with smoked pork knuckle. It is a traditional dish that has been made for generations and, in the end, it doesn’t have many secrets.

Maybe just the slow cooking, in a cauldron, over a wood fire, for those who can. For those who live in apartment buildings, we do our best and I guarantee you that we obtain a very, very tasty dish. Let me show you how I make beans with smoked pork knuckle.

I have divided the ingredients into two parts. Here we have the ingredients just for boiling the beans and the pork knuckle, and here we have the ingredients for the actual dish of beans with smoked pork knuckle, meaning the rest of the vegetables and spices.

The whole process starts the day before, when we soak the beans. We put them in a bowl, pour cold water over them, wash off the dust, drain the water, then we pour cold water over them again, enough to cover them very well.

The beans need to soak or hydrate for at least 8 hours, but it’s easiest and best to let them soak overnight. The next day, we drain the beans, rinse them well with cold water, and put them in a pot to blanch. For now, there’s no need for a very large pot.

We pour enough cold water over them to cover them by about 2 fingers, and in the water, we add 1 tablespoon of baking soda. We let the water boil, a white foam forms on top, don’t worry about it. Anyway we only blanch the beans for 10 minutes.

After those 10 minutes, we drain the beans through a sieve, rinse them well, and meanwhile, if you can do two things at once, let’s blanch the pork knuckle. I washed it well under a stream of water.

Here I have boiling water to blanch the pork knuckle. You see that I boiled the beans in parallel. When the water starts to boil, we add the smoked pork knuckle and let it simmer for 2-3 boils, no more than 5 minutes.

Then we drain the water and only now can we put the beans and the pork knuckle together to cook. In a large pot (mine is 6 liters, we need enough space here for the beans to swell quite a bit), we place the pork knuckle. We pour the blanched and drained beans over it.

2 onions, if you want to remove them later, leave them whole. If you cut them into quarters, they will fall apart, but it’s not a problem. They give a very, very good taste to the bean dish.

A few cloves of garlic, 2-3, to give flavor to the soup, I added bay leaves, peppercorns, and a sprig of dried thyme. We don’t add salt because the smoked pork knuckle is already salty. We will taste and adjust the saltiness later.

We cover everything with water. I added about 2 liters, up to the maximum level allowed by the pot. I put the pot under pressure on the balcony so that it doesn’t release steam inside the house, and I chose a pressure cooking program for 40 minutes.

If you put the pot on the stove, depending on the beans and the pork knuckle, it might take about 1 hour and 30 minutes, 2 hours, maybe even a little longer. In the meantime, check the water level and if needed, add more.

While the beans and the pork knuckle are boiling, we take care of the vegetables. I finely chopped the onion, carrot, and a bell pepper, to have them ready. My pot notified me that it’s done. I check, the beans are well cooked and the fork goes into the pork knuckle quite easily.

So I set the knuckle aside and strain the beans through a sieve, but I make sure to keep the broth aside because we will need it. We heat up the oil and sauté the vegetables here. We start with finely chopped onions, add a pinch of salt from the beginning

To help the water come out of the vegetables and soften faster. We mix a little. After the onion has softened a bit, we can add the carrot and then the bell pepper. Sauté the vegetables for 4-5 minutes, no more, just until they soften slightly.

Then we add cumin and paprika, mix a little and sauté for another minute. Meanwhile, the knuckle has cooled down a bit so I can start working on it.

With a knife, I remove the meat from the bone and cut it into suitable cubes so that it can be easily picked up with a fork. If you have a dog, it will make him very happy.

I set aside the skin, but I will cut it as well, after I will remove the fat on it. For now, I have cut the meat into cubes, about 3-4 cm in size. And I have removed the excess fat from the skin and then I cut it into smaller pieces.

For the bean stew with smoked ham, I like to add tomato juice and a spoonful of tomato paste. The tomato juice brings acidity and balances the taste, while the tomato paste adds a more concentrated tomato flavor and enhances the color a bit.

You can use just tomato juice, but if you have a more concentrated one, it’s even better. We add the sautéed vegetables to the pot, along with the tomato paste, tomato juice, and mix them a little. Let’s not forget the dried thyme, we add it too.

And that’s why I said not to throw away the goodness of the broth in which the beans and ham were cooked, because we need it now. We add about 3-4 ladles of this broth to slightly submerge the vegetables for now. Ground pepper. I recommend adding some chili flakes as well.

Even if you don’t eat spicy, add a little less, but they bring a bit of warmth and stimulate the taste buds, the food will taste much better, even if you don’t feel the spiciness. If you like spicy food, you can add as many chili flakes as you want.

Finally, we add the cooked beans and the meat cleaned from the ham bone and cut into cubes. We mix them, then pour in some of the broth in which the beans and ham were cooked, until we reach a slightly more fluid consistency,

Because we are going to simmer the dish a bit more and it will reduce. Don’t make it too liquid, or well, make it as fluid as you like. This is how it looks for me. Now, we can really tell if the ham was salty enough or if we need to add more salt.

Mine wasn’t very salty, so I added more salt. And then you proceed as you wish. Either continue cooking on the stove, simmering for another 30 minutes to reduce it a bit and let the flavors combine, or, I prefer to put it in the oven for 30 minutes at 180 degrees Celsius, preheated oven.

Finally, my baked beans with smoked ham hock are ready. This is how it looks. It just needs a bit of greenery to liven it up, I added parsley. And I can’t tell you how delicious it is. And I can’t wait to sit down at the table!

Serve it with some pickles, maybe cucumbers, maybe peppers, with fresh bread and a glass of wine on the side. My dear ones, this is a Romanian dish, tasty and loved by everyone, rarely found! I really hope you try my recipe and let me know what you think about it. Sending you warm greetings!

All the best!