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Categories:
pinto bean ham hocks carrots onion celery paprika flour vegetable oil sour cream fresh parsley vinegar
Viewed: 24 - Published at: 6 years agoIngredients
- 1 lb dried pinto bean
- 2 large ham hocks
- 6 large carrots, sliced 1/2 inch thick
- 1 large onion, chopped
- 6 celery ribs, sliced
- 2 teaspoons paprika
- 1 cup all-purpose flour
- 12 tablespoon vegetable oil
- 12 cup sour cream (optional)
- 1 tablespoon fresh parsley, minced
- 2 teaspoons vinegar
Method
- Wash and sort beans.
- Soak in cold water overnight; drain.
- In a large 8-qt.
- soup kettle, combine the beans, carrots, onions, celery, garlic, meat and paprika.
- Add enough water to cover ingredients by 2 inches simmer, partly covered, for 2 1/2 hours or until the beans are tender, adding more water as needed.
- When beans are tender; remove meat to side dish.
- To make Csipetke, mix flour, salt, egg and oil into stiff dough; let rest for 30 minutes.
- Blend in sour cream if desired.
- Mix in parsley and vinegar; adjust seasoning.
- Cut reserved ham into bite-size pieces; stir into soup.
