Traditional cuisine is often vegan. All over the Balkans beans soup is considered local meal, there may have even been a few fights over this claim. The ingredients may vary but the core is the same – last year’s beans call feed the whole family all through the cold winter with precious protein.
My personal touch to this classical recipe are the spring onions and garlic which add a pinch of fresh, sunny mood.
What you’ll need to feed well 2-3 people is:
300 g beans
2 small carrots, grated
1 average onion
1 large red pepper
100g canned, peeled and diced tomatoes
2 pcs of spring onion, chopped
2 pcs of spring garlic, chopped
3-4 pinches of dried mint
2 pinches of savory
2 pinches of cumin
2-3 tbsp vegetable oil
1 teaspoon flour
grounded black pepper and paprika
Soak the beans the night before in cold water. On the next day rince them and bring to boiling. Throw away the first water, add another 2.5l and boil for 45 minutes in a pressure cooker. Take off the stove and put aside.
Heat the vegetable oil in a pan with the cumin, the back pepper and the paprika and add the onions. Let them fry for 1-2 minutes and add the carrot. Sprinkle the flour on top and mix well. Add the tomatoes and let it cook for another 2 minutes.
Pour the content of the pan in the boiled beans and the remaining water. Now add the spring onions and the garlic, the pepper as it is, just make a small incision in the middle, the savory and 1/3 of the mint.
Bring to boiling and then lower the heat. Let it cook for 10-15 minutes, just stir occasionally.
Sprinkle the rest of the mint just before serving, so that it releases its heavenly scent.
Vegan is Good!