Sólet passes flavour from layer to layer during long, slow baking. Beans, barley, smoked meat and eggs begin as separate ingredients and end as one dense, substantial dish.
Method, step by step
- Soak the beans, then layer them with the pearl barley, onion and spices in a thick-walled dish. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Place the meat and the carefully washed eggs in their shells in between. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Pour enough water to cover, bring to a boil, then cover.
- Bake in an oven at 110-130 °C for 8-12 hours; in the meantime, add hot water only if necessary. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
Practical tips and common mistakes
- Wash the eggs thoroughly before putting them in the shell; tradition does not exempt you from hygiene.
- The pieces of meat should be similar in size, so they are cooked at the same time and none of the parts dry out.
- Allow the finished meat to rest briefly before serving; the juicier texture is worth the few minutes of waiting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
