Beans with smoked pork ham

Beans with smoked pork ham

This is truly a Romanian recipe. More romanian than this you can’t find i think.  One i always eat with pleasure but at the same time one that I never manage to cook as well as my mum or grandmother. I guess is the amount of pork that always confuses me.

Today however I am sharing with you my mum recipe. And believe it’s and worth making.


  • smoked pork ham – if you can buy it still on the bone it’s great;
  • 500 g white beans, washed well to get rid of all impurities;
  • 1 carrot;
  • 1 parsley root;
  • 1 bay leaf;
  • 2 onions finely chopped;
  • 2 tbsp of tomato paste;
  • 50 ml of vegetable oil;
  • salt to taste;
  • thyme – optional;
  • Put the white beans to soak in water for 10 to 15 hours. Overnight is good.
  • Drain and wash the beans with some more water.
  • Put the beans in a large pan and cover with water.
  • Give it a boil.
  • Drain and throw the water. By doing so you ensure that the beans are a lot easier to digest.
  • Wash them again with warm water.
  • Put the beans back in the pan and add the ham in too.
  • Cover it with 3-4 litters of boiling water(from the kettle is good).
  • Add the carrots, parsley and bay leaf.
  • Simmer the beans over low heat until it is cooked well. It can take up to 2 hours in a normal pan,
  • Add the tomato paste, salt and thyme to taste.
  • Leave it to boil.
  • While it is boiling fry the finely chopped onion in oil.Make sure that it doesn’t burn. It needs to become softer but not golden.
  •  Put it over the beans and simmer for 1 more minute.
  • Turn off the hob and leave it to sit for 10 more minutes or so with the lid on.
  • Ready to serve with freshly cut onion or/and with pickled peppers and cucumber. You might also need some fresh baked bread.
Pofta Buna!


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    • Aniana
      November 30, 2017 / 12:05 pm

      Parsley is a member of the carrot family that includes celery, fennel, anise and dill. Parsley root is light beige, shaped like a carrot, but slender like a parsnip. The flavor is described as a taste between celery and carrots with a little parsley leaf and turnip. Parsley root has a more delicate, sweeter and more herbal taste than a parsnip. Parsley root is usually eaten cooked but can be served raw, and varieties of parsley root with large fleshy tap roots are used for cooking in Central and Eastern Europe.

  1. January 23, 2014 / 1:20 pm

    Sounds very warming. Will have to make a note of this recipe. Thanks x

  2. Kirsty
    January 23, 2014 / 1:53 pm

    I do something similar but I sling it all in the slow cooker and it comes out tasting delicious. I use canned butter beans though. Your mum's recipe looks delicious x
    My recent post Painted Stones Craft for Kids

  3. bavariansojourn
    January 23, 2014 / 4:35 pm

    That sounds really good, and very hearty! My grandmother is Dutch and makes the best pea and smoked ham soup ever. I have the recipe, but it only tastes right when she makes it! 🙂
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  4. Grenglish
    January 24, 2014 / 4:11 pm

    Perfect Winter warmer! Just what you need this time of year with crusty bread and a glass of red wine… *drifts off to happy place*

  5. June 25, 2014 / 12:34 pm

    I’ve not tried Romanian food before so I’d love to sample this, thanks for the recipe!

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