Sunday, July 1, 2012

Serbian Beans/ Čorbast Pasulj



Growing up, beans were my least favorite food.  It was quite a sad story actually.  My daycare served beans for lunch on Mondays and for this very reason I disliked Mondays too.  I could never finish my meal, and as a punishment I would be sent to the kitchen to try to finish it there while other kids were playing.  

Now that I am all grown up, I eat almost anything.  The other day I ate Korean sea weed with dried fish that still had eyeballs.  But that's another story.  The point is, not only do I willingly eat beans now, but I also make them!  Did you see that coming?  

This recipe is what we call "Čorbast pasulj", meaning "soupy beans".  These pictures were taken last time I visited home.  My mom actually made these beans.


INGREDIENTS:
  • 250-300g white beans
  • 1 onion, finely chopped
  • 1-2 garlic cloves, minced
  • 1-2 carrots, sliced
  • 2-3 slices smoked bacon, chopped
  • 1-2 pieces of smoked hog feet
  • 3 bay leaves
  • salt, pepper and paprika
  • optional ingredients: bell peppers and tomato



Soak beans over night in water.  You can add bay leaves in this water as all.  When you are ready to cook them, decant the leftover water and pour new water to cover the beans about 1in.  



Cook on the stove.  When the beans boil, replace the water again.  Then add the rest of the ingredients.  Now cook this covered over low heat for 3-4 hours.  Look occasionally if you have enough water- you never want the beans to be exposed above water level.  If you are running out of water, don't be afraid to add more.  If you think you have too much water, uncover the pot and let it evaporate.  There is really no right or wrong way here- you can make the consistency to your own taste.  


If you'd like to thicken the consistency, you can heat 1-2 Tbsp of oil in a small pan, and stir in 1 Tbsp of flour and 1 Tbsp of paprika.  Stir together to achieve a homogeneous mixture, then turn off the burner and add it to your beans.  




  

4 comments:

  1. How many Serbian dishes do not have paprika?

    ReplyDelete
  2. I'm going to go for 'none' or 'almost none'.

    ReplyDelete
  3. inspiring recipe :) so I had to make something similar to it tonight :)

    ReplyDelete