Serbian Bean Stew
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 3 hrs 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g beans (quail beans)
- 1 onion (s)
- 500 g ribs, smoked
- 1 Cabanossi
- 1 tablespoon vegetable stock (Vegeta)
- 2 cloves garlic
- 3 tablespoon oil
- 1 tablespoon flour
- 1 teaspoon paprika powder
- salt
- Tomato juice, or tomato puree
Print Recipe
Pin Recipe Instructions
- Soak the beans for 2-3 hours. Top up beans with about twice or three times as much water as beans. Add the chopped onions, ribs and Vegeta. Cut the Cabanossi into larger pieces, fry briefly in a little oil, if desired, and add. Bring to the boil and cover with a low to medium heat and cook for approx. 2 hours until the beans are cooked through. Then add a tablespoon of tomato juice or tomato strained as you like.
- Let the oil get hot in a saucepan, add the flour and sweat while stirring constantly. When the flour has turned color, remove the pan from the heat. Add 1-2 finely chopped or mashed cloves of garlic as desired and fry in the sweat. Then add the paprika powder and stir the roux into the boiling stew. To taste. Then let the stew stand on the switched off stove and let it steep.
- Spring onions and white bread go well with it.
- Tip:
- The stew tastes even better when warmed up. Only heat the amount that is eaten so that the rest does not go sour. The stew will keep for a few days in the refrigerator.
- Quail beans are slightly smaller than white beans and have a brownish speckle. They only need to be soaked for 2-3 hours. I often use the beans without soaking them beforehand. The broth will turn slightly brownish and the stew will taste better than white beans as they will better absorb the flavor from the rest.
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