NORTH CROATIAN BEANS AND PEAR BARLEY STEW (RICHET)
This is very old recipe from North Croatian area of Zagorje. Zagorje was very poor region (not any more) and most of the recipes reflect its social status - for example: beans were expensive, so mix it with buckwheat, turnip or sauerkraut. This meal is also energy bomb suitable for winter.
Provided by nitko
Categories Stew
Time 1h50m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 10
Steps:
- Day before soak beans in cold water.
- On D-day change the water and cook beans until almost done.
- Finely slice garlic and bacon and put it in a pot. Melt lard and fry flour until brownish together with garlic and bacon.
- Add paprika and cold water to make creamy mixture.
- Wash barley and add into the pot together with drained beans.
- Add bay leaf, season with salt and pepper and cook for 30 more minutes or until beans and buckwheat are soft.
- This meal must be almost like thick soup and not too hot.
Nutrition Facts : Calories 534.8, Fat 24.3, SaturatedFat 8.5, Cholesterol 27.7, Sodium 219.8, Carbohydrate 64.6, Fiber 14.7, Sugar 0.6, Protein 16.5
NORTH CROATIAN FRENCH BEANS STEW ("CUSPAJZ OD MAHUNA")
This is my grandmother's recipe. You can use round or flat French beans (I prefer round and green). We eat this meal as a side dish to meat with potato. You can, of course eat this as a complete dish as lunch. If you want to preserve green color of your vegetables, put them into boiled water. I recommend using fresh vegetable, not canned or frozen - it is much, much better.
Provided by nitko
Categories Stew
Time 45m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 10
Steps:
- Clean the French beans and cut into 5 cm long pieces.
- Boil the water and put French beans into boiling water and cook not more than 10 minutes. Drain the beans and put aside.
- During this melt lard and saute finely minced onion, than add flour and fry flour (not too much) with finely minced garlic. Add cold water and stir until you get creamy mixture, add paprika, salt pepper and vinegar. Add some more water, heat it and add French beans.
- Cover with water and cook until beans are soft or 30 minutes. At the end add sour cream, stir and serve.
Nutrition Facts : Calories 1014.2, Fat 17.7, SaturatedFat 6.1, Cholesterol 14.8, Sodium 634, Carbohydrate 169.6, Fiber 63.7, Sugar 1.1, Protein 48.5
CROATIAN BEAN SOUP (GRAH I VARIVAH)
Steps:
- Gather the ingredients.
- Drain the soaked beans, rinse them, and drain again.
- Place in a large pot and add 12 cups fresh cold water. Bring to a boil, reduce heat to a simmer, and skim off any foam that rises to the surface.
- Add garlic, onion, smoked sausage of choice, smoked ribs or meaty smoked ham hocks, bay leaf, salt, pepper and Vegeta seasoning powder to taste.
- Return to a boil, reduce heat, and simmer, partially covered, for 2 to 3 hours or until beans and meat are tender. Add water as needed, while cooking, stirring occasionally.
- Remove bay leaf and discard. Remove bones from rib meat or hocks and return meat to the pot. If soup isn't thick enough, continue to simmer until desired consistency is achieved.
Nutrition Facts : Calories 307 kcal, Carbohydrate 19 g, Cholesterol 47 mg, Fiber 3 g, Protein 20 g, SaturatedFat 6 g, Sodium 1312 mg, Sugar 6 g, Fat 18 g, ServingSize 8 servings, UnsaturatedFat 0 g
NORTH CROATIAN BEANS SOUP
This is very old recipe my grandmother used to make. If you cook beans and have some surpluses you may use it for this soup. The soup must be little bit sour, and DO NOT use "acetto balsamico", but normal red or white wine vinegar. The best is to use white beans or beans we call in Croatia "tresnjevec". I did not include beans soaking time in this recipe.
Provided by nitko
Categories Beans
Time 1h15m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 15
Steps:
- After soaking beans overnight, cook beans until soft. Drain the beans and put aside two teaspoons of whole beans.
- Make puree out of all other beans using blender (or whatever you use). Finely mince onion, garlic and bacon.
- Melt lard in a cooking pot and sauté onion until translucent. Add garlic and bacon and sauté it not more than 2 minutes.
- Add flour and brown it but not too much. Add cold water and make creamy liquid.
- Add hot and sweet paprika and stir.
- Add beans puree and whole beans, stir. Add bay leaf and vinegar; season with salt and pepper. Add water and cook about 45 minutes.
- Before serving taste the soup, if it is not sour you may drop few drops of vinegar (if you do cook for more 5 minutes). Add sour cream and parsley leaves and serve.
Nutrition Facts : Calories 196.2, Fat 18.1, SaturatedFat 7.7, Cholesterol 27.2, Sodium 745.2, Carbohydrate 5.5, Fiber 0.8, Sugar 1.2, Protein 3.4
NORTH CROATIAN SIMPLE BEANS SALAD
It is very simple recipe. You may keep the salad up to 3 days in hermetically closed pot in refrigerator (The second day is the best). You can use almost all kinds of beans, even Italian brown lentils. I did not include soaking time in this recipe. We use pumpkin oil for this recipe, but since it has strong and peculiar taste it may be strange for non-Croatians. You may use normal oil, but not olive oil.
Provided by nitko
Categories Beans
Time 50m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook beans until soft. Drain and put into salad bowl.
- Slice onion into very thin rings and add into beans. Season with salt and pepper. Mix water and vinegar and add into salad. Pour oil over and stir.
- Leave it in refrigerator at least one hour. You can keep surpluses in hermetically closed pot in refrigerator.
Nutrition Facts : Calories 79.9, Fat 6.9, SaturatedFat 0.9, Sodium 1165.1, Carbohydrate 4.5, Fiber 0.8, Sugar 1.6, Protein 0.5
NORTH CROATIAN CUCUMBER STEW ("CUSPAJZ OD KRASTAVACA")
This is one of my favorite spring stews. It is also my grandmother's recipe from her booklet. It is also side dish to meat and potato.
Provided by nitko
Categories Stew
Time 45m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel the cucumbers and cut them as for salad. Salt it and put aside for 10 minutes.
- Melt lard and add finely minced garlic and flour and sauté it until flour become brownish. Add paprika and stir well. Add cold water and make creamy liquid.
- Squeeze cucumbers with hand to extract bitter liquid and add cucumbers into the pot. Add vinegar, salt and pepper and cover with water.
- Cook not more than 30 minutes. Before serving add sour cream and stir.
GREAT NORTHERN BEAN SOUP
Great hearty vegetarian or vegan meal.
Provided by Crystal
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a stockpot over medium heat. Cook and stir onion and garlic in hot oil until the onion is tender, about 5 minutes.
- Stir carrots and celery into the onion mixture. Pour vegetable broth into the stockpot; add potato, bay leaves, basil, sea salt, pepper, and thyme. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are beginning to soften, about 20 minutes.
- Stir beans into the soup; continue simmering until the beans are hot and tender, about 20 minutes more.
Nutrition Facts : Calories 414.3 calories, Carbohydrate 75.1 g, Fat 5 g, Fiber 15.8 g, Protein 19.8 g, SaturatedFat 0.8 g, Sodium 949.7 mg, Sugar 7.2 g
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