in Eastern Europe

Bean stew from Croatia

updated

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Ingredients for 2 servings:

  • 1 can of white beans, small, approx. 500 g
  • 2 onions
  • 2 garlic cloves
  • 2 carrots
  • 1 large potato(s)
  • salt and pepper
  • Tabasco
  • 2 tbsp sunflower oil
  • 100 ml white wine
  • 700 ml vegetable stock
  • some parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegetarian and simple

Sauté the onions and garlic in sunflower oil. Add the finely chopped carrots and continue sautéing. Then deglaze the carrots with white wine and add vegetable stock. Finely chop the peeled potato and chop a quarter of the potato into very small pieces to make the soup thicker. Add a few drops of Tabasco and simmer for 15 minutes. Then add the white beans with their liquid and simmer for another 5 minutes. Season the stew with salt and pepper. Garnish the bean pot on the plate with chopped parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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