We’ve had so much snow here over the past week or so, you’d think winter is just beginning, although in most places winter is ending and spring is beginning. On such dreary winter days I crave comfort food and there’s nothing more comforting than a bowl of bean soup.
Tuscan soup is usually a hearty soup usually made with inexpensive vegetables such as cabbage, or cannellini beans. I made mine with with navy beans and black eyed beans, a 19 oz can of each. Now if you’re wondering what kabanos is, wonder no more. It’s a long and thin dry Polish or Hungarian sausage made of pork. They are are so delicious and we found them at our local Polish store. I used two links here which I chopped into smaller pieces. So basically this is a hearty pork and bean soup. It is the ultimate comfort food.
Pork and beans is a staple in Romanian homes, so I have a few recipes I learned from my mom, and every area of the country has their own versions. One thing they do have in common is how they eat pork and bean soups or stews. Normally with thicker soups which are sour such as our popular beef soup are enjoyed with pickled hot peppers, which is a must when eating such a soup. However, pork and beans soups or stews are enjoying with raw onions and salt. I know what you’re thinking, but basically you take an onion, cut it in quarters and serve it on a plate with salt, so as you’re eating the bean soup, you take a piece of onion, dip it in salt and voila. You might think it’s strange, but this is very common in Romania. Red onions are perfect for this.