Traditional recipes

Bean soup with smoked ciolan

Bean soup with smoked ciolan

The beans are left in the water in the evening until morning. The ciolan is boiled for 1 1/2 hours, until the meat comes off the bone. When halfway through the time add the drained beans and vegetables. Bring to the boil over low heat. Add salt and pepper and finely chopped tarragon with 2 tablespoons of tarragon juice. Add the broth. The smoked ciolan is removed on a plate, left to cool and cut into pieces, which are put back in the soup.

Serve hot