Serbian Beans (Pasulj Prebranac) Recipe
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
11/2 cup Peruano Beans
or
Large White beans
or red beans or a mixture 5 or 6 dry beans, I use scarlet runners, black beans, gigandes, etc. But I have made it just with the Peruano beans and it is excellent. They are available at Latino or Mexican Markets. Excellent meaty bean.
Cover with water soak overnight
1 medium onions diced
1 doz large mushrooms sliced*optional
2-3 cloves minced garlic
1 cup red wine *optional
1 cup beef broth *optional
or
water
Wilt onions and mushrooms in a little oilive oil or pan drippings
Add broth and red wine
simmer until reduced
Drain and wash beans after soaking over night.
Add the above mixture of wine, broth, mushrooms, garlic, and onions.
Then add the following:
1 stalk of celery including leaves diced
1 large carrot diced
1 large red pepper diced
1 heaping tsp Vegeta or more to taste
1 heaping tsp Smoked Sweet Paprika
1 tsp Smoked Hot Paprika
3 tabs minced flat leaf Italian parsley
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.
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.
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