in Eastern Europe

Serbian bean stew

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Ingredients for 4 servings:

  • 250 g beans, mixed, dried, from the bag
  • 2 carrots
  • 3 onions
  • 2 garlic
  • 2 peppers, hot
  • Bacon, smoked, Kassler or Pfefferbeißer, as desired
  • 2 tbsp flour
  • 2 tsp paprika powder
  • salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 25 minutes

Wash the beans and clean them of any dirt. Let them stand in a pot with plenty of water for 1 day. Bring to a boil the next day and discard the water. Then cook them in fresh, hot water with the carrots, finely chopped onions, smoked bacon, and peppers until soft. Gently sizzle the flour and paprika in a pan with hot oil. Add the roux to the pot with the beans and let it simmer for a while. If the stew is too runny, make another roux; it should be thick. Season with salt and pepper. Enjoy the stew with fresh white bread or flatbread and onions.

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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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