Serbian Beans (Pasulj Prebranac)
|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|
|Smoked sweet paprika||1 Teaspoon|
|Smoked hot paprika||1 Teaspoon|
|Minced flat leaf italian parsley||3 Tablespoon|
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
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.