Method :
Soak dry beans:
Fill a saucepan large enough to hold the beans with water and bring them to a boil. Turn off the heat, add the beans, and soak for about two hours. Drain the water.
Pork ripens:
While the beans are soaking in Step 1, place the pork stems in a separate large saucepan and cover with 2 liters of water. Add herbs de Provence or Italian spices. Heat over a high heat until the water is soft, then reduce the heat, partially cover and keep on low heat for about an hour.
Onion fry:
Heat olive oil in a small frying pan over medium-high heat. Add chopped onions and cook until translucent, about 5 to 6 minutes. Add the chopped garlic and cook for another minute.
Add vegetables and beans to meat broth:
Once the pork or stems have boiled for an hour, add the drained soaked beans from Step 1, the cooked onions, garlic, chopped celery and carrots.
Simmer the soup:
Cook for another 40 minutes or so, exposed, until the vegetables are tender and easily pull the pork away from the bones. Remove the pork bones from the soup, pull out any meat, and put it back into the soup. Discard the bones.
Season to taste:
Add a few drops of Tabasco as desired. Add salt and pepper to taste. Served with a pinch of fresh chopped parsley.
Pro Tips for the Best Bean and Pork Soup
-
Smoked pork hocks give the deepest flavor
-
For thicker soup, mash a small portion of the beans
-
Tastes even better the next day
-
Freezes well for up to 3 months
Final Thoughts: Why This Soup Never Goes Out of Style
This hearty bean and pork soup recipe is proof that simple ingredients create the most satisfying meals. It’s affordable, nutritious, comforting, and timeless—the kind of dish that brings back memories while fitting perfectly into modern kitchens. Whether you’re cooking for family, meal prepping on a budget, or craving old-school winter soup, this recipe delivers every time.
👉 Save, share, and make this classic bean soup—because real comfort food never goes out of fashion. 🍲✨
Enjoy !
