Romanian Ciorbă de Fasole cu Afumătură (Bean Soup with Smoked Meat)

Drain the soaked white beans and rinse thoroughly. Place them in a large pot with the smoked pork hock and cover with fresh water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 60 minutes, or until the beans are slightly tender.

While the beans and pork simmer, heat the vegetable oil in a separate large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced parsnip. Sauté for 8-10 minutes, until the vegetables soften.

Add the minced garlic, diced tomatoes, tomato paste, and dried thyme to the sautéed vegetables. Cook for 5 minutes, stirring occasionally, allowing the flavors to meld.

Carefully remove the pork hock from the bean pot and set aside to cool slightly. Add the bean cooking liquid and the partially cooked beans to the pot with the sautéed vegetables. If needed, add enough hot water to cover all ingredients by 2 inches.

Once the pork hock is cool enough to handle, remove the meat from the bone and shred or dice it into bite-sized pieces. Discard any skin, fat, or bones. Add the shredded smoked meat back into the soup.

Bring the soup to a gentle boil, then reduce heat to low, cover, and simmer for another 45-60 minutes, or until the beans are very tender and the flavors have fully developed. Stir occasionally to prevent sticking.

Stir in the borș (or lemon juice), chopped fresh parsley, salt, and black pepper. Taste and adjust seasonings as needed. Simmer for an additional 5 minutes to allow the borș to integrate.

Ladle the hot Ciorbă de Fasole cu Afumătură into bowls and serve immediately.