Pinto Bean/Ham Soup

Name: Pinto Bean/Ham Soup
Ingredients: 1 pound dried pinto beans; 6 large carrots, sliced 1/2 inch thick; 1 large onion, chopped; 6 celery ribs, sliced; 1 large garlic clove; 3-1/2 to 4 pounds smoked ham hocks; 2 teaspoons paprika; 1 cup all-purpose flour; 1/2 teaspoon salt; 1 large egg; 1 tablespoon vegetable oil; 1/2 cup sour cream, optional; 1 tablespoon minced fresh parsley; 2 teaspoons vinegar

14 ingredients

2 steps

Ingredients

1 pound dried pinto beans
6 large carrots, sliced 1/2 inch thick
1 large onion, chopped
6 celery ribs, sliced
1 large garlic clove
3-1/2 to 4 pounds smoked ham hocks
2 teaspoons paprika
1 cup all-purpose flour
1/2 teaspoon salt
1 large egg
1 tablespoon vegetable oil
1/2 cup sour cream, optional
1 tablespoon minced fresh parsley
2 teaspoons vinegar

Directions

1

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 in. 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.
2

To make Csipetke, mix flour, salt, egg and oil into stiff dough; let rest for 30 minutes. Divide into four parts. Flatten each part and pinch off pieces about the size of a cherry pit; roll between fingers and drop into hot soup. Cook 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.