Ham bone with some meat on or 10-12 slices of pancetta
2 cups of Romano beans
2 tbsp vegetable stock seasoning
2 russet potatoes
1/2 white onion, chopped
2 cloves of garlic, minced
one green pepper
1/4 cup of olive oil
Soak your beans overnight in a bowl of boiled then cooled water.
Dice up your pancetta and your onion and fry them up together in a pan on medium heat.
While that is going on, decide: stove top or crockpot? Both work equally well. Whichever you decide, add 8 cups of water to the pot and mix in 2 tbsp of the vegetable stock.
When the pancetta and onions are almost done, throw in the garlic and let it sizzle for a few moments. Add the pancetta, onions and garlic from the pan into your soup pot.
Peel and chop the potatoes and carrots up and get them into the pot as well.
Core and slice the green pepper into four and add to the pot as well. This is just for flavor, you remove it at the end of the cooking time.
Add in your drained two cups of beans that have soaked overnight.
For stove top this takes about 90 minutes and for the crockpot a good 4 hours on high. When you are ready to serve, take the 1/4 cup of oil and mix in as much flour as you can, until it’s crumbly almost. Then add a teensy bit more oil to smooth it out and whisk the mixture into the pot to thicken.
Recipe by The Kitchen Magpie at http://www.thekitchenmagpie.com/pasulj