Bean stew Balkan style

Traditional Balkan bean stew mom thought me to make. They say it's best made in big batches (especially in a cauldron), and it gets better the more you reheat it. =) I like to keep mine simple, clean and not too mushy. It might seem complicated because it requires some preparation, but it's actually quite simple and forgiving. If I am lucky enough to have some, I like to use homemade cured baby ribs and/or a piece of pancetta, but a few good sausages will do too. Or, if you wish, you can skip the meat altogether and make a nice vegetarian version.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

soak the beans overnight in cold water

Step 2

Bring beans to boil, throw the water, whash the beans and repeat.

Step 3

Bring ribs and pancetta to boil and throw the water.

Step 4

Saute the onions in an open presure cooker for about 5 minutes on medium heat, add garlic, saute for 1 extra minute and then add carrots.

Step 5

Add beans, tomato puree, broth cubes, spices, water and meats. Taste and adjust the seasoning with salt and pepper if necessary. Take into account that meats will make it saltier once cooked so be cautious.

Step 6

Close the pressure cooker and cook for 30 min.

Step 7

Warm the cooking oil and add flour, mix well until combined. Cook for a few minutes string constantly. At the end add paprika and mix.

Step 8

Bring stew to a gentle boil, add roux and boil for about 5 minutes.

Step 9

Optional: Cut according to preference (I like to leave them whole) and cook or fry sausages separately and add to a stew.

Step 10

Pour to serving plates or bowls and garnish with fresh parsley and homemade bread.