Best North Croatian Beans And Pear Barley Stew Richet Recipes

CROATIAN ARMY BEANS

Steps:

• Soak beans overnight in water. Wash the beans and put it in fresh cold water unit it boils. Cook it for 10 minutes, change the water, and cook for more 20-30 minutes. Remove beans and put it in cold water.
• Melt the lard in the pot and add the sliced onion. Sauté the onion until it is soft. Add minced pancetta and sauté it for 5 more minutes, than add garlic. Sauté it for 1-2 minutes and add flour. Sauté it until the flour is slightly brown and than add paprika and chilli.
• Add water gently and make a cream of all ingredients. Than add beans and bay leaf and water to cover the beans. Cook for 1 hour on very gently fire. (in Croatia we have special sausages "cesnjovke" which we put in this beans and cook all together, but you can put any kind of smoked, dried meat - pork or beef).
• Very important to know is that you do not add chilli or any kind of hot paprika afterwards. Hot paprika must be cooked from the very beginning or you will suffer from very bad digestive process. We in Croatia always drink alcohol if we eat something hot, otherwise, you'll also have very bad digestive process. This meal is very good during cold winter, it renews your strength.

BEAN AND BARLEY STEW

Steps:

• Soak dry pinto beans in plenty of water overnight. Drain and rinse the beans.
• Soak pearled barley in plenty of water overnight. Drain and rinse the barley. Cook al dente in a double amount of water. Drain and set aside.
• In a large pot sauté onions and garlic in sunflower oil for 5 minutes until soft, stirring frequently. Add diced smoked pork neck, stir and sauté for 5 more minutes.
• Meanwhile, make a mirepoix (soffritto or Holy trinity) from carrot, celery and parsley root and red horn pepper: cut the root vegetables into smaller pieces and coarsely chop in a blender. Add horn pepper chunks and pulse once or twice.
• Add mirepoix to onions and smoked meat, stir and cook for 1-2 minutes.
• Add beans, bay and celery leaf, water, and salt and bring to the boil. Turn down the heat, cover the pot and continue to cook for 25 - 30 minutes.
• Stir in cooked barley, continue to cook for 5 minutes or until the beans are cooked (al dente).
• Season with ground black pepper and serve.

NORTH AFRICAN-STYLE BEANS

Steps:

• Clean and soak the beans overnight.
• In a large, heavy pot, heat the oil over medium-high heat. Add the onion and carrot and cook, stirring frequently, until the vegetables are soft but not browned, about 5 minutes. Add the garlic, cinnamon, cloves and saffron and cook for about 1 minute longer. You can wrap cinnamon stick and cloves in cheese cloth for easy removal.
• Drain the beans and stir them into the pot. Add the cilantro and parsley sprigs and enough stock or water to cover by 1/2 inch. Cook until the beans are tender.
• Stir in the tomato and salt and pepper to taste and simmer until the flavors are well blended, about 20 minutes. Remove bay leaves, cinnamon and cloves before serving.