Fiery Serbian bean stew

Ingredients for 10 servings:

• 500 g white beans
• 250 g smoked bacon with rind, approx.
• 3 parsley roots
• 3 parsnips
• 3 large potatoes
• 3 small chili peppers, red, Thai, extra hot
• 1 large onion(s)
• 2 garlic cloves
• 2 juniper berries
• 1 carnation(s)
• 3 bay leaves
• 2 tsp, heaped chervil
• 2 tsp, heaped lovage
• 2 tbsp savory, ground
• salt and pepper
• Flour
• Fat
• Paprika powder
• Tomato paste

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 25 minutes; Total time approx. 13 hours 55 minutes

without celery

First, soak the beans the night before (at least 12 hours). The next day, cook the beans in plenty of water for about 45 minutes. In the meantime, dice the parsley roots, parsnips, potatoes, onion, and garlic into small pieces that fit the beans. Halve the chili peppers and remove the seeds. (Be careful when scraping out the pods; the heat can burn even your fingers badly—I recommend wearing disposable gloves.) Trim the rind from the bacon and set aside. Cut the bacon into comfortable strips. Back to the beans: Strain the cooking water from the beans through a sieve. Rub the rind vigorously into the still-hot pot. Gently sizzle the vegetables, garlic, chili peppers, and bacon in it. Add the beans and top up with fresh water. Add the spices and cook for another 30 minutes. The rind can continue to cook and release its flavor. Feel free to taste the beans every now and then. The cooking time depends on the soaking time, water hardness, etc. and can therefore vary greatly. At the end of the cooking time, make a roux and burn it well with paprika powder and tomato paste. Pour this roux over the cooked stock and then use it to thicken the stew. If the first roux isn’t enough, simply make another. Before serving, remove the rind and bay leaves and, if desired, the chili peppers. The longer they are in the roux, the hotter it will be. Tip: If you like it really spicy, use hot paprika for the roux and/or don’t just halve the chilies, but cut them into small pieces.