Traditional Grah s Kobasicom (Serbian Bean Stew with Sausage)
Tradicionalno jelo · Serbian
A hearty and comforting Serbian classic, this Grah s Kobasicom features tender white beans slow-cooked with smoked sausage, vegetables, and aromatic spices. It's a staple dish known for its rich flavor and satisfying texture.
Ocijenite ovaj recept
Odaberite od 1 do 5 zvjezdica. Svaki recept može se ocijeniti samo jednom.
Još nema ocjena.
Sastojci
- Dried white beans (e.g., Pasulj)500g
- Smoked pork sausage (Kobasica)300g
- Onion1 large
- Carrot1 large
- Garlic3 cloves
- Tomato paste2 tbsp
- Paprika (sweet)1 tbsp
- Bay leaf2
- Vegetable oil or lard2 tbsp
- Saltto taste
- Black pepperto taste
- Waterenough to cover
Koraci
- 1
Soak the dried beans in cold water overnight. Drain and rinse.
- 2
In a large pot, combine the soaked beans with fresh water to cover by at least 2 inches. Add bay leaves. Bring to a boil, then reduce heat and simmer until beans are tender, about 1-1.5 hours. Drain most of the water, reserving some.
- 3
While beans are simmering, chop the onion, carrot, and mince the garlic.
- 4
Slice the smoked sausage into thick rounds.
- 5
In a separate pan, heat the oil or lard over medium heat. Sauté the chopped onion and carrot until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 6
Stir in the tomato paste and paprika, cook for 1 minute.
- 7
Add the sautéed vegetables and sausage slices to the pot with the cooked beans. Add enough reserved bean cooking water (or fresh water) to cover everything. Bring to a simmer.
- 8
Simmer uncovered for another 30-45 minutes, allowing the stew to thicken and flavors to meld. Stir occasionally.
- 9
Season generously with salt and black pepper to taste.
- 10
Serve hot, ideally with crusty bread.
