Traditions for December 1

Romania’s national day, December 1st, tends to run contrary to the Christmas fasting tradition, because it often is celebrated with smoked ham and baked beans, or smoked sausage and beans. It is an all-time favorite among Romanians, which may explain why it is a staple for the national day. This is by no means something exclusive to Romanian cuisine, being known across the world.

România Internațional, 01.01.1970, 02:00

Romania’s national day, December 1st, tends to run contrary to the Christmas fasting tradition, because it often is celebrated with smoked ham and baked beans, or smoked sausage and beans. It is an all-time favorite among Romanians, which may explain why it is a staple for the national day. This is by no means something exclusive to Romanian cuisine, being known across the world.

This is not complicated to make, but it takes time, because you need to soak the beans overnight. Also, it is best made in large quantities, in cauldrons, the way it is made in the army or in monasteries. This does not mean it is not going to come out just as good in the smaller quantities you are going to make at home.

You need at least half a kilo of dried beans, two medium sized onions, two carrots, tomato juice, two bay leaves, salt and pepper to taste. Boil the soaked beans for at least 10 minutes after you achieve a rolling boil, and change the water twice. The last boil should be at least 30 minutes, then add the sliced carrots and the bay leaves. Chop finely the onion, then sweat it in a bit of oil, adding it to the beans with some chopped fresh parsley, tomato juice and a few peppercorns. When the beans seem cooked, add the salt.

You can optionally introduce now the smoked meat, which can be ribs, sausages, or ham on the bone. Cook this until the meat separates from the bone.

This dish goes best with a mixed pickle salad, with a semi-dry red wine, or, better yet, mulled wine. Enjoy!