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    Transylvanian Bean Soup

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    Transylvanian Bean Soup

    • Preparation time: 15 minutes
    • Cooking time: 1 hour 35 minutes
    • Total time: 1 hour 50 minutes 5 minutes

    Serves: 4


    • 6 smoked frankfurters, thickly sliced
    • 1 tbsp Vegetable oil
    • 100g Smoked lardons
    • 2 Onions, chopped
    • 1 Celery stick, chopped
    • 3 tsp Sweet paprika
    • 400g tin Pinto beans, rinsed and drained
    • 1½ litres Beef stock
    • 50g Smoked sausage or chorizo sliced
    • 420g tin Mixed bean salad, rinsed and drained
    • 2 Medium carrots, scrubbed and roughly chopped
    • 1 clove
    • 1 tsp Fresh thyme leaves
    • 1½ tsp Caraway seeds
    • A pinch Ground cinnamon
    • 1 bay leaf
    • 2 tsp White wine vinegar


    1. Heat the oil in a large saucepan and gently fry the lardons for 5 minutes. Add the chopped onions and celery and sweat for a few minutes, until softened but not coloured. Take off the heat and stir in the paprika to absorb the juices. Add the beans and cover with 1 litre beef stock; season. Bring to the boil and simmer for 30 minutes. For a creamy soup, liquidise in a blender and return to the saucepan; leave as it is for a chunkier soup.
    2. Add the frankfurters with the smoked sausage. Stir in the remaining ingredients, including the rest of the stock. Simmer gently for at least an hour, or up to 3 hours to improve the flavour. Season with salt and pepper and serve.

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