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TRADITIONAL ROMANIAN BAKED BEANS STEW (IAHNIE) – WITH OR WITHOUT SMOKED PORK KNUCKLE

By Delicious Recipes!Posted on
TRADITIONAL ROMANIAN BAKED BEANS STEW (IAHNIE) – WITH OR WITHOUT SMOKED PORK KNUCKLE

TRADITIONAL ROMANIAN BAKED BEANS STEW (IAHNIE) – WITH OR WITHOUT SMOKED PORK KNUCKLE

Don’t worry if you prefer a vegetarian version — this classic Romanian bean stew can be made deliciously without the smoked pork knuckle for a perfect fasting-friendly meal.

🕒 Prep Time: Overnight soaking

🍳 Cook Time: 2 hours
🍽️ Yields: 5-6 servings

Ingredients

  • 500 g dried white beans
  • 1 smoked pork knuckle (approx. 1 kg) — optional
  • 2 large onions
  • 2 garlic cloves
  • 250 ml tomato paste (bulion)
  • 1 heaping tbsp all-purpose flour
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1/2 tsp black pepper (or 1 tsp for spicier stew)
  • 1 tsp homemade vegetable seasoning (vegeta)
  • 2 tsp sweet paprika
  • 2 tsp salt
  • 2 tsp sweet pepper paste
  • 2 tbsp cooking oil
  • A few sprigs fresh parsley

For the pork knuckle (optional):

  • 4 tbsp cooking oil
  • 1 tsp sweet paprika
  • 1 tsp black pepper
  • 1/2 tsp salt

Instructions

  1. Soak the Beans:
    Soak the beans overnight in cold water.
  2. Initial Boil:
    Place the soaked beans in a large pot with water. In a separate pot, boil the pork knuckle with enough water to cover it. Keep a third pot with plenty of hot water ready for later steps.
  3. Combine and Simmer:
    After 30 minutes of boiling, drain the beans. Transfer the pork knuckle into the beans pot. Pour hot water from the reserve pot to cover beans and pork knuckle completely. Simmer gently on low heat for about 1.5 hours, checking the beans every 15 minutes toward the end until nearly tender (about 98% done).
  4. Remove Pork Knuckle:
    Take out the pork knuckle and keep warm.
  5. Prepare the Roux (Rantaș):
    Drain the beans but reserve the cooking liquid, keeping it hot.
    In a deep pan, sauté finely chopped onions in heated oil until soft. Add crushed garlic, stir quickly, then add flour and mix to absorb oil completely.
    Deglaze with 2 ladles of reserved hot cooking liquid and the tomato paste. Stir in all spices: bay leaves, thyme, pepper, paprika, salt, homemade vegeta, and sweet pepper paste. This is your flavorful roux.
  6. Combine and Finish Cooking:
    Add drained beans to the roux and pour 2 more cups of the reserved hot cooking liquid, ensuring the liquid covers the beans by about two fingers. Simmer on medium heat for 30 minutes until the sauce thickens.

If beans aren’t fully tender after 30 minutes, add more hot reserved cooking liquid and continue simmering until done.

  1. Add Parsley:
    Stir in finely chopped fresh parsley.
  2. Prepare the Pork Knuckle for Serving:
    Slice the pork knuckle. To enhance its appearance, warm 4 tablespoons oil with 1 teaspoon sweet paprika, 1 teaspoon pepper, and 1/2 teaspoon salt. Brush this mixture onto pork knuckle slices just before serving.
  3. Serve:
    Place a generous portion of bean stew on each plate and top with a slice of glazed pork knuckle.

💡 Tips

  • For a vegetarian version, skip the pork knuckle and use vegetable broth for cooking.
  • Keep reserved cooking liquid hot to maintain stew temperature during preparation.
  • Adjust paprika and pepper quantities to your desired spice level.
  • The paprika glaze on pork knuckle adds vibrant color and rich flavor.

🎉 Perfect For

  • Hearty family dinners
  • Traditional Romanian celebrations
  • Comfort food on cold days
  • Vegetarian fasting meals (without pork knuckle)

📝 Final Thoughts

This Romanian iahnie recipe balances rich smoky flavors from the pork knuckle with tender beans in a flavorful tomato-based sauce. The optional smoked pork adds depth, but the stew is equally satisfying as a fasting-friendly vegetarian dish. Serve hot with fresh bread for a truly comforting meal.