John Myers
Ingredients for 4 servings:
- 500 g beans, white small
- 1 m.-sized onion(s)
- 200 g bacon
- 3 bay leaves
- 1 large carrot(s)
- 1 bunch of parsley
- 100 ml oil
- 2 garlic cloves
- 1 tbsp paprika powder, sweet
- 3 tbsp flour
- 3 tsp vegetable stock powder (Vegeta)
- salt and pepper
Instructions
Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 13 hours 35 minutes
The night before, cover the beans thoroughly with cold water in a saucepan. Soak overnight, i.e. for at least 12 hours. The next day, bring the beans to a boil and then drain the water. Meanwhile, finely chop the onion and cut the bacon into slices of about 1.5 cm. Pour 3 liters of fresh hot water over the beans and add the sliced onion, bay leaves, and bacon. Season with Vegeta, salt, and pepper. Peel the carrot and thinly slice it. Chop the parsley as well. As soon as the beans start to cook, add the carrot and parsley. Cook the beans uncovered for at least an hour at a slightly higher temperature. After about 50 minutes of cooking, heat the oil in a small saucepan and briefly fry the 2 cloves of garlic (crushed). Add the flour, stir quickly, and deglaze the roux with a little hot water. Now stir in the paprika. If it thickens too much, add a little more hot water. Add it to the beans and stir well. If the paste is a bit too thick, whisk it. Stir until the paste is well combined with the stew. Simmer for another 15-20 minutes, seasoning as needed. In Croatia, the bean stew is served with white bread and sliced onions. This recipe serves 3-4 people and will keep for at least 2 days.
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