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Serbian Beans (Pasulj Prebranac)

shantihhh's picture
This is a national dish amongst Serbians. The beans used are a sort of yellow bean that has a buttery texture, but if you can't find them in a Blakan market, never mind. You can use Peruanos available in Mexican markets or a mixture of various beans.
Ingredients
  Peruano beans 1 1⁄2 Cup (24 tbs)
  White beans 1 Cup (16 tbs) (Large Sized)
  Onions 1 Medium, diced
  Mushrooms 1 Dozen, sliced (Large Sized)
  Minced garlic 3 Clove (15 gm)
  Red wine 1 Cup (16 tbs)
  Beef broth 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Celery stalk 1 , diced (Including Leaves)
  Carrot 1 Large, diced
  Red pepper 1 Large, diced
  Vegeta 1 Teaspoon
  Smoked sweet paprika 1 Teaspoon
  Smoked hot paprika 1 Teaspoon
  Minced flat leaf italian parsley 3 Tablespoon
Directions

I have also used meat drippings duck, pork or beef (could use any meaty
stock) can be added to the beans for a richer flavour

Water to cover
Simmer for several hours until tender.

Serve soupy or cook down to just beans. You can also place in
earthernware or clay pot and put into the oven.

I often add some sliced browned sliced garlicky kielbasa
or 1# diced double smoked bacon (I use Schaller & Webber)

The real secret to this bean dish is the which is made by a typical "finish sauce":
4 tablespoons of flour
fried in
4 tablespoons of fat such as bacon drippings
gently cook until golden brown.
Add this to the beans at the end.
Stir into the beans and cook a bit longer.
This step which is a bit like a roux makes the beans creamy and
wonderful. It reallllly adds to the flavour.

Serve with corn bread (Proja) or crusty bread.

Good with a hearty red wine such as Proja.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Breakfast
Method: 
Braising
Dish: 
Soup
Drink: 
Alcohol
Preparation Time: 
15 Minutes
Cook Time: 
180 Minutes
Ready In: 
195 Minutes
Servings: 
8
Story
I do the beans a bit different each time, you can use any mixture of dry beans. Sometimes I use smoked ham shanks, other times I just use smoked pork ribs that I get at the Euro-Market, but my favourite is to use a pound Double Smoked German or Hungarian bacon. It is available from better markets, or Polish and Balkan markets. Musts are: Vegeta and Smoked Paprika and the smoked pork or double smoked bacon. Vegeta is available at Eastern European Markets. I am not sure where you live to help you with ingredient sources.

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