Traditional Maneštra od Bobića
Tradicionalno jelo · Croatian
A hearty and flavorful bean and corn stew, a staple of Croatian cuisine, particularly from the Istrian region. This traditional version emphasizes slow cooking for deep flavor.
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Sastojci
- Dried white beans (e.g., Cannellini or Borlotti)300g
- Fresh or frozen corn kernels200g
- Smoked pork (pancetta, ham hock, or bacon)150g
- Onion1 large
- Garlic3 cloves
- Carrots2 medium
- Potatoes2 medium
- Tomatoes (canned crushed or fresh)200g
- Vegetable or chicken broth1 liter
- Olive oil2 tbsp
- Bay leaf1
- Saltto taste
- Black pepperto taste
- Fresh parsleyfor garnish
Koraci
- 1
Soak dried beans overnight. Drain and rinse.
- 2
In a large pot, sauté diced smoked pork until slightly rendered. Add chopped onion and cook until softened.
- 3
Add minced garlic, diced carrots, and cook for another 5 minutes.
- 4
Add the soaked beans, crushed tomatoes, bay leaf, and broth. Bring to a boil, then reduce heat, cover, and simmer for 1.5-2 hours, or until beans are tender.
- 5
Add diced potatoes and corn kernels. Continue to simmer for another 30 minutes, or until potatoes are cooked through.
- 6
Season with salt and black pepper to taste. Remove bay leaf.
- 7
Serve hot, garnished with fresh parsley.
