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Whoever understands cooking at all will never fall for that naive saying - Just like beans! Absolutely not!
Preparing this Serbian specialty requires both skill and patience, and experience is not without significance for stewed beans with dry ribs. It is worth mentioning that each of those who have learned the knowledge has their own recipe for stewed beans with dry ribs, some small or big secret of their own. Let's also say that most of them claim with undisguised conviction (believing in it) that their stewed beans are the best in the world.
That is why this recipe for stewed beans with dry ribs is just one of countless variants.
So, the cleaned and washed white beans are soaked in cold water in the evening and left overnight. In the morning, strain the beans and pour water over them again and put them on the stove to boil. In the meantime, clean and finely chop three medium-sized onions, then sauté on a tablespoon of fat. The onion in the pan should be slightly salted because it softens faster. While the beans are cooking and the onion is simmering, peel two or three cloves of garlic. Then it is cleaned, washed and one carrot is cut into rings.
Prepare three hundred grams of dry ribs. Dry ribs can be cut into pieces and should not be too wet, they are better drier, have less meat on them but give a better aroma. If someone wants more meaty stewed beans, they should cut one mediocre fresh smoked hanger or steak into smaller pieces and put them in the beans. Gourmets who like strong taste and rich stewed beans with dry ribs also chop one hundred grams of dry bacon, which they fry just a little at the end of the powder.
When the beans boil, strain again. In a suitable larger pot, pour the stewed onion, prepared garlic, carrot, bacon, dried ribs or smoked veshalitsa, add a few grains of pepper, a little ground pepper, a broken leaf of lorber, chopped dried paprika into strips, boiled beans, and all pour cold water so that it is at least twice as much as beans and other things. Put everything on the stove to boil, and then simmer over low heat until the beans are completely soft, at least for two hours.
The process of preparing stewed beans can be shortened by pre-cooking the beans in an espresso pot to cook well, then simmering is unnecessary. The best stewed beans in the world are obtained when prepared in a large cauldron and over a real fire.
Preparation of broth for stewed beans with dry ribs
Melt the fat cooker in the pan - you can also use oil, but the fat is tastier and gives a better taste to the food, so a fine flour cooker is added to it and it is quickly mixed so that it does not burn. When this mixture starts to turn red, add a spoonful of ground allspice and fry briefly, then remove everything from the heat. Then add half a head of finely chopped garlic to the soup for dry beans with dry ribs and mix well, but without frying, because allspice and garlic together want to be bitter. The spray is poured into the broth. The pan with the powder is washed with the water in which the beans were cooked and everything is mixed well. Return the beans to the hob to fry with this paste. Leave the stewed beans with dry ribs to simmer over a moderate heat for another ten minutes, stirring constantly, and taste. Add salt if desired with salt or vegeta.
Soup beans are traditionally best eaten with the following side dish - sauerkraut or cabbage salad, and flat bread instead of plain bread. He doesn't need anything else.