February 14, 2017
Comfort Food, Dinner, Soups/Stews,
Beans, Pork, Bacon, Pork Sausage, Eastern European, Budget-Friendly, Sunday Dinner, Stove Top, Gluten-Free, High Fiber, No Eggs, Non-Dairy more
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"They used thick bacon and cut in cubes"
Heat oil in a stockpot.
Add the chopped bacon and saute it gently until it starts to brown and its fat runs. Then add the chopped onions and fry until translucent.
Add tomato paste (careful dont burn).
Add the chopped garlic, the bay leaves, the chopped parsley, and the peppercorns. (Make sure you do not add the salt at this point. If you add it now, the beans will refuse to get tender when you cook them.)
Finally add the paprika, frying everything gently for about five minutes thereafter.
Add about 4 cups of boiling water and the beans. Stir well. Cover.
Turn the heat down and allow the soup to simmer very gently for at least 2 hours, until the beans are soft.
(You will need to keep checking the beans as they may take as long as three hours' simmering to become soft depending on the particular batch of beans).
About an hour before the soup will be ready, add the kielbasa. may need more water
A little before serving time, check the taste and then add the salt.
Do it a little at a time, being careful not to over salt.
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