Smoky Bob s Nadezhda with Smoked Paprika and Bacon
80% автентично · Bulgarian-inspired
A flavorful twist on the classic, this version incorporates smoky bacon and smoked paprika for an extra layer of depth. The addition of a touch of chili adds a subtle warmth, making it a richer, more complex dish.
Оценете тази рецепта
Изберете от 1 до 5 звезди. Всяка рецепта може да бъде оценена само веднъж.
Все още няма оценки.
Съставки
- Dried white beans (e.g., Great Northern or Cannellini)2 cups
- Smoked pork sausage (e.g., Kielbasa or Lukanka)1/2 lb
- Bacon4 slices
- Onions2 medium
- Garlic3 cloves
- Tomato paste2 tablespoons
- Smoked paprika1.5 tablespoons
- Red pepper flakes (optional)1/4 teaspoon
- Dried savory1 teaspoon
- Bay leaf1
- Olive oil1 tablespoon
- Saltto taste
- Black pepperto taste
- Wateras needed
Стъпки
- 1
Soak the dried beans overnight or use a quick-soak method. Drain and rinse.
- 2
In a large pot or Dutch oven, cook the bacon over medium heat until crisp. Remove bacon, leaving about 1 tablespoon of drippings in the pot. Crumble the bacon when cool.
- 3
Add chopped onions to the pot with bacon drippings and olive oil. Sauté until softened, about 5-7 minutes.
- 4
Add minced garlic and cook for 1 minute until fragrant.
- 5
Stir in the tomato paste, smoked paprika, and red pepper flakes (if using). Cook for 1-2 minutes until fragrant.
- 6
Add the soaked and drained beans, sliced sausage, dried savory, and bay leaf.
- 7
Pour in enough water to cover ingredients by about 2 inches. Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until beans are tender. Add more water if needed.
- 8
Season with salt and black pepper to taste. Stir in the crumbled bacon just before serving. Remove bay leaf.
- 9
Serve hot.
