Pork Knuckle & Bean Soup


  • 1k     Smoked Pork Knuckle
  • ½k  Kidney Beans, dried
  • 1       Carrot (large), peeled & diced
  • 4      Celery stalks, cleaned & diced
  • 2      Onion, peeled & diced fine
  • 1hd  Garlic, peeled & crushed, or grated
  • 3tbs Flour, plain
  • 3tbs Lard, or butter
  • 1tbs Paprika, smoked
  • 2      Bay leaves
  • ½b  Parsley (flat leaf), Washed & Chopped
  •          Sour Cream


  • Cover the beans in water and allow to soak overnight, covered with cling film.
  • In a large pot, add the knuckle, and cover with water.
  • Bring to the boil, then reduce the heat to allow a gentle simmer, this will take about 110 minutes.
  • Once cooked, remove the meat from the liquid and allow to cool
  • Drain the beans, and add them to the knuckle stock, with the bay leaves, bring to the boil, then reduce to a simmer, and allow to cook our slowly.
  • Once the beans are part or half cooked, add the vegetables.
  • Add a liter or so more water, you require approximately 4 lt per 8 persons.
  • In a separate pan toast off the paprika over a medium heat.
  • Add the lard or butter, and allow to melt, then add the onion, & garlic and allow to cook out for several minutes.
  • Add the flour & stir in, a roux ball should form with the mixing. Cook out for several minutes, stirring consistently to avoid burning.
  • Add small ladleful’s of the knuckle liquid to the roux mix, stirring continuously to avoid lumps.
  • One the liquor has been incorporated, add another and repeat the process until the roux takes on a thick sauce consistency.
  • Add the roux mix to the soup and mix in well.
  • Allow to cook out till the beans and vegetables are cooked well.
  • Dice up the pork meat, and add, together with the parsley, to the soup for serving.
  • Serve accompanied by sour cream.

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