SERBIAN BEAN STEW
It's a very easy recipe. Start it in the morning and leave it to finish right before dinner! Very wholesome and sticks to your ribs on a cold winter day! Serve with tomato & onion salad (to follow) Quick note: Vegeta is a seasoning found in the Polish aisle of your supermarket, Fantastic product.
Provided by veraj9170
Categories Stew
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Add all ingredients in large pot (EXCEPT THE OIL, FLOUR and RED PAPRIKA & SALT). Add enough water to just cover (Don't add more now, you will add a bit of water later.
- Cook until veggies are tender, about 1 hour depending on individual stoves. Taste and adjust salt. At this point you can turn off stove cover pot and leave until ready to have dinner. NOW, make roux - in small sauce pan add oil and flour and paprika over med heat stirring so as not to burn. When you can scrape your finger down the back of your wooden spoon and it remains, it's good. Remove from flame, add a ladle of soup from bean pot stirring quickly so as not to clump but still be thick. Pour slowly into large pot w/other ingredients stirring all the while briskly and heat until thickened. Add little water if you feel it's too thick.
- TOMATO & ONION SALAD.
- 3 large ripe tomatoes diced small.
- 1 large onion diced small.
- 1/4 cup oil.
- salt.
- Add into bowl and add oil and salt to taste. Mix together set aside until ready.
Nutrition Facts : Calories 327.2, Fat 7.7, SaturatedFat 1, Sodium 53.7, Carbohydrate 53.9, Fiber 12.9, Sugar 4.8, Protein 13.1
PASULJ (SERBIAN WHITE BEAN SOUP)
This white bean soup is also known as army soup or Pasulj in Serbian. Great on a winter day served with bread.
Provided by Katrina Pescador
Categories Fruits and Vegetables Beans and Peas White Beans
Time 10h35m
Yield 12
Number Of Ingredients 14
Steps:
- Soak beans in plenty of cold water overnight. Drain.
- Combine beans, water, and and ham hock in a large pot and bring to a boil over medium-high heat. Skim off any foam and season with salt and pepper. Reduce heat and and simmer for 1 hour.
- Add carrots, red potatoes, celery, onion, bay leaf, and peppercorns; bring to a boil again. Reduce heat and simmer for 1 more hour.
- Remove ham hock and cut off meat from the bone. Return to the soup.
- Meanwhile, heat oil in a saucepan over medium-low heat and cook garlic until fragrant, about 1 minute. Stir in flour and cook, stirring, until lightly brown. Remove from heat and stir in paprika until well combined. Return to stove over low heat and stir in 1 cup of soup liquid, mixing until well combined. Pour mixture back into the soup pot and simmer for 5 minutes. Adjust seasoning with salt and pepper.
Nutrition Facts : Calories 287.2 calories, Carbohydrate 24 g, Cholesterol 38.5 mg, Fat 14.6 g, Fiber 5.5 g, Protein 15.3 g, SaturatedFat 4.6 g, Sodium 62.9 mg, Sugar 2.2 g
KHORESH RIVAS (SAVORY RHUBARB AND BEAN STEW)
In Iranian cuisine, rhubarb is often used in savory dishes rather than in sweet ones. The hearty pinkish-red stalks, which cook down quickly and tenderize, provide just the right amount of tang to herb-based stews like khoresh rivas. Typically, this bright and flavorful dish is prepared with red meat, but hearty butter beans star in this vegetarian version. Fresh herbs are used in impressively large amounts in this cuisine, often holding their own as main ingredients. Mint and parsley are a common combination for the base of many stews. Gently frying the herbs separately before adding them to the stew concentrates their flavors, adding layers of depth. This stew tastes even better the next day. Serve khoresh rivas with rice and a side of plain yogurt.
Provided by Naz Deravian
Categories dinner, lunch, beans, soups and stews, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring a few tablespoons of water to a boil in a small pot. Let the boiling water stand for 2 minutes to allow the temperature to drop slightly while you grind the saffron. Using a mortar and pestle (or a small bowl and the handle of a wooden spoon), grind a pinch of sugar with the saffron to a fine powder (you should have about ¼ teaspoon total). Add 2 tablespoons of the hot water, gently stir, cover and let steep until ready to use.
- In a large pan, heat ¼ cup of olive oil over medium. Add the parsley and cook, stirring frequently, until fragrant and slightly darkened, about 8 minutes. Drizzle in more oil if the pan seems too dry. Add the mint and cook, stirring frequently, until fragrant, about 5 minutes. Keep in mind that mint burns very quickly. Remove from the heat and set aside until ready to use. (You'll reuse this pan.)
- In a large, deep sauté pan with a lid, or a Dutch oven, heat ¼ cup of the olive oil over medium-high. Add the onion and cook, stirring frequently, until golden brown, about 10 minutes. Sprinkle with a little salt, and reduce the heat to medium. Add the turmeric, stir and cook until fragrant, about 30 seconds. Add the beans, season well with salt and pepper, and cook, gently stirring without breaking the beans, until the flavors have mingled, about 5 minutes. Taste a bean and make sure it's salted to your liking. The turmeric might feel overpowering at this point, but it will mellow as the stew simmers.
- To the beans, add the parsley and mint mixture (keeping the pan handy), 2 cups water and half of the saffron water, and season with salt. Gently stir and bring to a rapid simmer. Partly cover, reduce the heat to low and simmer, occasionally stirring, for 30 minutes, until the flavors have mingled and the oil rises.
- Add the rest of the saffron water, the lemon juice and 1 tablespoon sugar. Stir and simmer, partly covered, for 15 minutes. Taste as the stew simmers and season as needed. Add more water to the stew if necessary to make it juicier, or remove the lid to reduce the liquid. There should be plenty of liquid to spoon over rice, but it shouldn't be soupy. The stew can be made 1 day in advance up to this point.
- Meanwhile, wipe clean the reserved pan from the herbs. Add the remaining 1 tablespoon of olive oil to the pan and heat over medium. Add the rhubarb and cook until the color deepens on each side, about 2 minutes per side. You're not fully cooking the rhubarb here; it should maintain its shape and still have a slight bite to it, as it will finish cooking in the stew.
- Gently place the rhubarb pieces in the stew, increase the heat to medium-low and cook, partly covered, until the rhubarb is tender and releases its tangy flavor, about 10 minutes. Don't stir the rhubarb; you want it to maintain its shape and not turn mushy. Taste the stew as it simmers; add more lemon juice for extra acidity, if needed, and more sugar for balance, if you like. Serve over rice.
SPICY WHITE BEAN STEW WITH BROCCOLI RABE
Not quite a fridge clean-out situation, this extremely flexible stew can use up much of what you've got on hand. It's vegetarian by nature, but feel free to start the pot with sausage, slab bacon or leftover ham if you're feeling more omnivorous. If you can't find harissa, use tomato paste and a pinch of red-pepper flakes for spiciness.
Provided by Alison Roman
Categories weekday, soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about 1/4-inch pieces; set aside.
- Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.
- Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
- Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.
- Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you've reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.
- Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
- Serve with feta and parsley, and with eggs, if you like.
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