Beans in the Italian Way
Updated: Oct 26
Beans are a traditional Serbian dish, celebrated for their hearty and wholesome qualities. In Serbia, beans are often enjoyed as a staple food, rich in protein and fiber, and they are typically prepared in a variety of ways that highlight their versatility. However, in our unique preparation, we choose to make them without the addition of pasta, allowing the natural flavors of the beans to shine through and creating a dish that is both satisfying and nourishing.
About Italian Beans
This method of preparing beans without pasta is distinctly different from the Italian approach, where pasta is often incorporated into bean dishes, creating a delightful combination that many people find incredibly tasty. Indeed, the Italians have a special love for their bean and pasta recipes, which often include ingredients such as garlic, olive oil, and fresh herbs, enhancing the overall flavor profile. While this Italian style is undeniably delicious and has its own charm, our Serbian version focuses on the beans themselves, allowing them to be the star of the dish. The recipe is crafted in my own unique way, reflecting my personal tastes and preferences, and I believe it brings out the most delicious aspects of this humble ingredient.
Ingredients and Preparation
To truly appreciate the richness of this wonderful dish, I encourage you to follow the recipe instructions carefully. The preparation involves selecting high-quality beans, which can be dried or canned, depending on your convenience and preference. You will need to soak the dried beans overnight if you choose that route, ensuring they are tender and ready to absorb the flavors of the accompanying spices and herbs during cooking. Once prepared, the beans are simmered gently with a selection of aromatic ingredients, such as onions, carrots, and perhaps a touch of smoked paprika or bay leaves, which infuse the dish with depth and warmth.
Conclusion
As the beans cook, their natural creaminess develops, creating a comforting and satisfying texture that pairs beautifully with a side of crusty bread or a fresh salad. The end result is a dish that not only nourishes the body but also warms the soul, evoking the essence of traditional Serbian cooking. I invite you to make this wonderful dish, and you will see for yourself how simple ingredients can come together to create something truly special. Enjoy the process of cooking and savor the delightful flavors that unfold as you prepare this beloved Serbian recipe.
Ingredients: my deep pot is 4500 ml, simple,total time: 2h 40 min., 8 persons
350 g of white beans
2 onions/ finely chopped
2 cloves garlic/ finely chopped
4 carrots/ 2 carrots chopped into rings and 2 carrots chopped.
1 stalk of celery
1/4 celery root
1 parsnip, finely chopped
1 Tablespoon black peppercorns
2 bay leaves
1 fresh hot green pepper/ in a piece
4 Carniolan sausages/ chopped into rings
4 ribs, in one piece
150 g of smoked bacon, cut into thinner pieces
1 Tablespoon dry /Vegeta spice
2 teaspoons salt
1 teaspoon pepper
about 2400 ml of water
1 and a 1/2 cups of pasta, Italian Ditalini -Barilla /cup-200 ml
2 Tablespoons fresh primrose, finely chopped, goes at the end!
Bean powder:
70 ml of oil
2 cloves garlic
3 and a 1/2 tablespoons of flour
2 teaspoons sweet ground red pepper /allspice
1 teaspoon hot ground pepper
Preparation:
Before you prepare the beans:
Place 350 g of beans in a medium-sized pot the evening before and add enough water to cover them by approximately three fingers. Allow the beans to soak overnight for about 10 hours.
Processing:
After 10 hours have elapsed, take a pot, strain and rinse the beans, then add fresh water to the same medium pot. Cook the beans for approximately 1 hour.
In the meantime, prepare all the vegetables and meat as previously described.
Utilize a blender to finely chop the onion, two carrots, celery, and parsnips, which will expedite the garlic preparation.
Once the sausages and bacon are cut and the vegetables are ready, you may proceed with the process.
Begin the preparation process.
After cooking the beans for 1 hour, drain them and add fresh water to a larger pot. Combine the beans, all the vegetables, bay leaves, sausages, ribs, smoked bacon, fresh hot green pepper, and pour in 1200 ml of water. The water level should be 2–3 fingers below the top of the pot.
Cook the beans for an additional 2 hours and 30 minutes over moderately low heat, ensuring the pot is covered.
After 1 hour, add the dried spice/Vegeta, salt, pepper, and peppercorns, and continue cooking for another hour.
Bean Powder:
After two hours, prepare a paste by adding oil to a small pot and allowing it to heat over moderate heat.
Once the oil is heated, add two finely chopped garlic cloves and stir thoroughly.
After one to two minutes, incorporate the flour, mixing well. Allow the flour to turn slightly yellow, then add the sweet and hot ground pepper, quickly combining the ingredients, and fry for one to two minutes.
Remove from heat and pour the mixture over the beans and vegetables. Mix thoroughly, cover, and cook for an additional 30 minutes.
Ten minutes before the cooking time ends, add the ditalini pasta and stir.
Once the time has elapsed, turn off the heat and add two tablespoons of freshly chopped parsley, mixing well.
The beans are ready!
Buon appetito!
"May your kitchen always be filled with wonderful aromas, your table with good food, and your heart with the joy of sharing" ☕❤️🌹
NOTE:
If you prefer beans with macaroni or another type of pasta, you are welcome to use your preferred pasta instead of ditalini. Cook the pasta of your choice in salted water according to the package instructions until al dente, then serve the beans over the pasta. If you desire a thicker consistency, you can mix 1 tablespoon of flour with a small amount of water and add it to the dish. Conversely, if you wish to thin the mixture, simply add more water. In my experience, this method achieves the perfect consistency.
Keep the rest of the beans, covered, in the refrigerator for about 4-5 days.
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