Dishes

“Fasole boierească” with smoked meat, like at the Manor

Recipe collected from
Țibănești

When the nobles are away… we feast in grand style. Our winding journey through the vast forests of the county, leaving the cold behind, takes us with great joy to Țibănești, right at the Petre P. Carp Manor. Wrapped in a mantle that gathers no less than two centuries of history, the imposing manor of Mr. Sturdza stands proudly, a jewel of time that describes impressive architecture. Today, at the Manor, there are workshops where creativity takes shape in the most unique creations, camps that allow the spirit to express itself freely and create objects based on the craftsmanship of iron, pottery, wood, visual arts, and oratory. As creativity is closely related to the kitchen, let us tell you about the impressive dish we indulged in today.

 

In the building on the street, a building that constantly watches over the manor and serves as both workshops and a kitchen, as soon as you enter, it smells divine. Today’s recipe is somewhat of a cornerstone of Romanian cuisine, and with the sound of drums, in a procession of food lovers, we present to you – “Fasolea cu Afumătură” (bean stew with smoked meat) with a noble twist, just like at the manor.

 

The two ladies cooking for us today are both named Lenuța, a sign of abundance and harmony in onomastics. The cooking process starts in the evening when, in a large pot, speckled beans are soaked in ice-cold water. Overnight, the beans settle and absorb enough water to become tender. Early in the morning, the beans are drained and boiled three times, changing the water each time. After boiling in the fourth batch of water, they are set aside to cool.

 

In a cauldron that has gathered countless people around its table over time, finely chopped onions are sautéed in oil. The more onions you add, the sweeter and more flavorful the dish will be. Then, the ladies make room in the cauldron for the other vegetables: cubed carrots, bell peppers, parsnips, and celery. Next in line is sweet paprika and a delicious smoked pork rib that will infuse the entire dish with flavor. Warm water is added to cover the ingredients, and the mixture simmers over low heat to allow the ribs to cook. When they are almost done, the boiled beans are added, and the flavors are allowed to meld. Near the end, tomato juice is poured in, brought to a boil, and generously seasoned with herbs like thyme, dill, and parsley. A noble dish on the plate, nothing less! Don’t forget to bring out the pickled cucumbers from the cellar to satisfy your appetite! Enjoy your meal!

 

Ingredients:

– 1 kg speckled beans

– 2 onions

– 1 carrot

– 1 small celery root

– 1 cup of homemade tomato juice

– 1.5 kg smoked pork rib

– 1-2 bay leaves

– 1 tablespoon sweet paprika

– Salt/pepper

– 1 bunch of parsley

– 1 bunch of dill

 

Preparation:

  1. Soak the speckled beans in cold water overnight. In the morning, change the water and bring them to a boil. Change the water three times immediately after they start to boil, and only in the fourth batch of water, cook them. Always add warm water when changing the water.
  2. Finely chop the vegetables and sauté them lightly in oil along with the sweet paprika. After they have softened a bit, add the smoked pork rib. Pour warm water over the ingredients to cover them and add the bay leaves. Let it simmer over low heat.
  3. When the pork rib is almost done, add the boiled beans (without the water in which they were boiled), tomato juice, salt, and pepper. Let it simmer for a few minutes.
  4. Towards the end, sprinkle plenty of fresh thyme, dill, and parsley over the dish.

 

Enjoy!

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