Balkan bean stew
INGREDIENTS
- 500 g dried white beans (or pinto beans)
- 1 onion, finely chopped
- 2 carrots, sliced
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tsp paprika (sweet or smoked)
- 1 tsp ground black pepper
- Salt, to taste
- 2 tbsp vegetable oil or lard
Optional
- 1 smoked sausage or smoked ribs (for extra flavour)
- Garnish: chopped parsley, chili flakes
METHOD
- Soak the beans. Rinse and soak the beans in cold water overnight. Drain before cooking.
- Cook the beans. Cover with fresh water and bring to a boil. Simmer for 10–15 minutes, then drain and discard the water (this helps reduce bloating).
- Build the stew. Add fresh water to cover by 2–3 cm, then the bay leaves, onion, carrots, garlic, and smoked meat if using. Simmer gently for 1.5–2 hours, until the beans are soft.
- Season and thicken. In a separate pan, heat oil or lard, then add paprika (and optionally a tablespoon of flour to make a roux). Stir briefly, add to the stew, and season with salt and pepper.
- Finish and serve. Simmer another 10–15 minutes. Remove the bay leaves. Serve hot, with bread, pickled peppers, or raw onion on the side.
From the Youth Exchange MED4FOOD (9–18 June 2025), organised by Associazione Kora at the educational farm La Buona Terra, Passignano sul Trasimeno. Project 2024-1-IT03-KA151-YOU-000220163. Funded by the European Union; views expressed are those of the authors only and do not necessarily reflect those of the EU or the Agenzia Italiana per la Gioventù.
