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Bean Soup in the Oven – Recipe and Preparation
Instructions
I start by preparing the beans – I soak them in cold water overnight, for at least 8 hours. During this time the beans swell and soften, and afterwards they cook twice as fast.
In the morning I drain the water, rinse the beans and cook them in fresh water for about 1 hour over medium heat. The beans should become noticeably softer, but not fall apart completely – they will still simmer in the oven.
While the beans are cooking, I prepare the vegetables. I wash and peel the carrots, onion, potatoes and bell pepper. I cut the onion into small cubes so that it dissolves completely into the broth.
I cut the carrots into small cubes or thin half-rings. Cutting them small matters – in the pot the vegetables simmer rather than boil.
I deseed the bell pepper and cut it into small pieces. The pepper gives the soup a slight sweetness and a bright colour.
I cut the pork into small pieces, roughly 2×2 cm. Cutting it small lets the meat cook through evenly and release its juices into the broth.
I cut the potatoes into medium slices – not too small, so they do not fall apart over an hour and a half in the oven.
I divide the ingredients evenly between five pots. I put the meat at the bottom, then the onion and beans, and sprinkle with salt and spices. On top I place the potatoes, carrots and pepper. I do not sauté anything first – raw vegetables keep more of their vitamins during the slow simmering.
I pour boiling water into each pot – boiling water, not cold. I put them into an oven preheated to 220°C for 10–15 minutes, then reduce the heat to 180°C and let them simmer for another 40 minutes.
I take the pots out of the oven, sprinkle each portion with fresh herbs and serve hot. The soup comes out thick and rich, with a deep, meaty flavour.
Tips
- 1
Before filling them, lower the ceramic pots into cold water for 15–20 minutes. The clay absorbs the moisture and releases steam as it heats, so the soup turns out especially tender.
- 2
Do not open the oven unless you need to – every time you open it the temperature drops by 20–30 degrees.
- 3
For a less fatty version, use beef shoulder and increase the simmering time by 15–20 minutes.
- 4
The initial high temperature (220°C) is needed to bring the soup to a quick boil; after that, simmer it at 180°C.
FAQ
Can I use canned beans? +
Yes, this will speed up the cooking considerably – there is no need to soak or pre-cook them. The flavour will be a little less rich. Drain the liquid from the can.
Which beans are better – red or white? +
Red beans have a richer flavour and hold their shape during long simmering. White beans cook faster but fall apart more easily.
What temperature should I use for soup in large pots? +
For pots larger than 500 ml, increase the simmering time by 15–20 minutes. Check that it is done by the potatoes – they should pierce easily with a knife.
Can I make it without meat? +
Yes, the vegetarian version turns out tasty too. Add more vegetables and spices, for example smoked paprika for aroma.
How long does the finished soup keep? +
Up to 3 days in the refrigerator. Reheat it by the portion in the pots in the oven or microwave.
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