This is comfort food built on patience. Beans cooked low and slow until creamy, smoked Eisbein softened until it falls apart, and a broth that deepens with every hour on the stove.
It’s the kind of dish that asks very little from you once it begins, just time, an occasional stir, and the reward of something deeply satisfying at the end.
COOKING WITH SMOKED MEATS
In this recipe, we use smoked eisbein. It’s a cut taken from the lower leg of the pig, known for its rich flavour, connective tissue, and ability to become beautifully tender when cooked slowly.
As the eisbein simmers, it releases salt, richness and smoky depth into the pot, naturally seasoning the beans and broth around it.
This cut is especially suited to long cooking because the collagen slowly breaks down over time, adding body and silkiness to the liquid while the meat softens enough to pull apart easily.
Black-eyed beans are ideal alongside it. They become creamy while still holding their shape, and their earthy flavour stands up well to the bold smokiness of the pork.
The result is a dish that feels deeply comforting, full-bodied, and layered with flavour.
INGREDIENTS
(Serves 4)
250g black-eyed beans
+/- 600g smoked Eisbein
1 large onion, sliced
4 garlic cloves, lightly crushed
2 carrots, sliced
4 celery stalks, sliced
2 bay leaves
1 tbsp paprika
2 tbsp tomato paste
4 cups vegetable stock
Water, as needed
Salt and freshly cracked black pepper
Canola oil for cooking
Spinach for serving (optional)
METHOD
The Night Before
Soak the black-eyed beans overnight in plenty of water. This step helps them cook evenly and reduces cooking time.
The Next Day
Heat a little oil in a large heavy-based pot.
Add the onion, garlic, celery, carrots, and bay leaves. Cook until softened and fragrant.
Add the paprika and tomato paste, stirring to coat the vegetables.
Drain the soaked beans and add them to the pot. Stir to combine.
Pour in the vegetable stock and bring to a boil.
Place the smoked pork on top of the beans.
Reduce the heat to medium-low, cover, and simmer gently for about 4 hours, checking occasionally.
Skim off any fat that rises to the surface as it cooks.
Add small amounts of water if needed to keep the beans just covered.
Once the beans are soft and the pork is tender enough to pull apart, shred the pork into the pot using two forks.
Remove and discard the bay leaves
Taste and season with salt only if needed — the pork may provide enough seasoning already.
Stir through chopped spinach until wilted before serving
AT THE TABLE
Serve warm, straight from the pot with some fresh bread. Rice also works and can turn it into a fuller meal but the dish on it’s own is super filling.
We experimented with a Jalapeno Corn Bread (as photographed). The recipe isn’t ready for sharing just yet.
Love,
V