Traditional Serbian Grah sa Suhim Mesom (Bean Stew with Smoked Meat)
Tradicionalno jelo · Serbian
A hearty and flavorful bean stew, considered a national dish in Serbia, made with dried beans and various smoked meats, slow-cooked to perfection.
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Sastojci
- Dried white beans (e.g., Tetovac)500g
- Smoked pork ribs300g
- Smoked pork belly150g
- Onion1 large
- Carrot1 large
- Parsnip1 medium
- Garlic3-4 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, smoked pork ribs, and smoked pork belly. Cover with fresh water and bring to a boil. Skim off any foam. Reduce heat and simmer for about 1.5-2 hours, or until beans are tender. Remove the smoked meats.
- 3
While the beans are cooking, finely chop the onion, carrot, parsnip, and garlic.
- 4
In a separate pan, heat the oil or lard. Sauté the chopped onion until translucent. Add the carrot and parsnip and cook for another 5-7 minutes. Add the garlic and cook for 1 minute more until fragrant.
- 5
Stir in the tomato paste and paprika, cook for 1-2 minutes.
- 6
Add the sautéed vegetables to the pot with the beans. Add the bay leaves. Season with salt and pepper.
- 7
Cut the cooked smoked meats into bite-sized pieces and return them to the pot. Continue to simmer for another 30-45 minutes, allowing the flavors to meld. The stew should be thick.
- 8
Adjust seasoning if necessary. Remove bay leaves before serving.
