North Croatian Simple Beans Salad Recipes

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CROATIAN SIMPLE FRENCH BEANS SALAD



Croatian Simple French Beans Salad image

This is very simple salad where you use cooked French beans. You can use flat or round bean or green or yellow one, the procedure is the same. I do not use olive oil and only vinegar (not acceto balsamico). I also use honey vinegar (I have a friend who is in bee-honey business and he produces that honey vinegar. It is extremely healthy and excellent taste; you can drink it with water alone.)

Provided by nitko

Categories     Vegetable

Time 35m

Yield 3 portions, 3 serving(s)

Number Of Ingredients 7

300 g French beans
1 garlic clove
1 tablespoon vinegar
1 tablespoon oil
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons water

Steps:

  • Clean French beans, cut into 5 cm pieces and cook in hot water (throw it into hot water to preserve nice green color).
  • Cook 10 minutes and than change water and cook until soft. Remove French beans from water and put into a salad bowl.
  • While hot, pour over oil and finely minced garlic. You can also season it completely with vinegar (use water to dissolve vinegar if it is too strong) salt and pepper but cool it and eat cold.

Nutrition Facts : Calories 385.7, Fat 6.6, SaturatedFat 0.9, Sodium 406.1, Carbohydrate 64.5, Fiber 25.2, Protein 18.9

NORTH CROATIAN SIMPLE BEANS SALAD



North Croatian Simple Beans Salad image

It is very simple recipe. You may keep the salad up to 3 days in hermetically closed pot in refrigerator (The second day is the best). You can use almost all kinds of beans, even Italian brown lentils. I did not include soaking time in this recipe. We use pumpkin oil for this recipe, but since it has strong and peculiar taste it may be strange for non-Croatians. You may use normal oil, but not olive oil.

Provided by nitko

Categories     Beans

Time 50m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 7

300 g beans
150 g onions
2 tablespoons vinegar
2 tablespoons oil
1/2 cup water
2 teaspoons salt
2 teaspoons pepper (black, grounded)

Steps:

  • Cook beans until soft. Drain and put into salad bowl.
  • Slice onion into very thin rings and add into beans. Season with salt and pepper. Mix water and vinegar and add into salad. Pour oil over and stir.
  • Leave it in refrigerator at least one hour. You can keep surpluses in hermetically closed pot in refrigerator.

Nutrition Facts : Calories 79.9, Fat 6.9, SaturatedFat 0.9, Sodium 1165.1, Carbohydrate 4.5, Fiber 0.8, Sugar 1.6, Protein 0.5

NORTH CROATIAN BEANS AND PEAR BARLEY STEW (RICHET)



North Croatian Beans and Pear Barley Stew (Richet) image

This is very old recipe from North Croatian area of Zagorje. Zagorje was very poor region (not any more) and most of the recipes reflect its social status - for example: beans were expensive, so mix it with buckwheat, turnip or sauerkraut. This meal is also energy bomb suitable for winter.

Provided by nitko

Categories     Stew

Time 1h50m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 10

300 g white beans
250 g barley
100 g bacon (dried, smoked)
1 garlic clove
45 g lard
1 tablespoon flour
1 teaspoon paprika (red, dried)
1 bay leaf
salt
pepper

Steps:

  • Day before soak beans in cold water.
  • On D-day change the water and cook beans until almost done.
  • Finely slice garlic and bacon and put it in a pot. Melt lard and fry flour until brownish together with garlic and bacon.
  • Add paprika and cold water to make creamy mixture.
  • Wash barley and add into the pot together with drained beans.
  • Add bay leaf, season with salt and pepper and cook for 30 more minutes or until beans and buckwheat are soft.
  • This meal must be almost like thick soup and not too hot.

Nutrition Facts : Calories 534.8, Fat 24.3, SaturatedFat 8.5, Cholesterol 27.7, Sodium 219.8, Carbohydrate 64.6, Fiber 14.7, Sugar 0.6, Protein 16.5

NORTH CROATIAN BEANS SOUP



North Croatian Beans Soup image

This is very old recipe my grandmother used to make. If you cook beans and have some surpluses you may use it for this soup. The soup must be little bit sour, and DO NOT use "acetto balsamico", but normal red or white wine vinegar. The best is to use white beans or beans we call in Croatia "tresnjevec". I did not include beans soaking time in this recipe.

Provided by nitko

Categories     Beans

Time 1h15m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 15

250 g beans
100 g onions
1 garlic clove
20 g lard
2 teaspoons flour
70 g bacon (pancetta, dried, smoked)
1/2 bay leaf
1 teaspoon paprika (red, dried, grounded)
1/4 teaspoon hot paprika (red, dried, grounded)
1 teaspoon vinegar
100 g sour cream
1 tablespoon fresh parsley leaves (minced)
3 cups water (you may not use all)
1 teaspoon salt
1/2 teaspoon pepper (grounded)

Steps:

  • After soaking beans overnight, cook beans until soft. Drain the beans and put aside two teaspoons of whole beans.
  • Make puree out of all other beans using blender (or whatever you use). Finely mince onion, garlic and bacon.
  • Melt lard in a cooking pot and sauté onion until translucent. Add garlic and bacon and sauté it not more than 2 minutes.
  • Add flour and brown it but not too much. Add cold water and make creamy liquid.
  • Add hot and sweet paprika and stir.
  • Add beans puree and whole beans, stir. Add bay leaf and vinegar; season with salt and pepper. Add water and cook about 45 minutes.
  • Before serving taste the soup, if it is not sour you may drop few drops of vinegar (if you do cook for more 5 minutes). Add sour cream and parsley leaves and serve.

Nutrition Facts : Calories 196.2, Fat 18.1, SaturatedFat 7.7, Cholesterol 27.2, Sodium 745.2, Carbohydrate 5.5, Fiber 0.8, Sugar 1.2, Protein 3.4

NORTH CROATIAN FRENCH BEANS STEW ("CUSPAJZ OD MAHUNA")



North Croatian French Beans Stew (

This is my grandmother's recipe. You can use round or flat French beans (I prefer round and green). We eat this meal as a side dish to meat with potato. You can, of course eat this as a complete dish as lunch. If you want to preserve green color of your vegetables, put them into boiled water. I recommend using fresh vegetable, not canned or frozen - it is much, much better.

Provided by nitko

Categories     Stew

Time 45m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 10

1000 g French beans
40 g lard (or oil)
30 g flour (all purpose)
1 garlic clove
100 g onions
1/2 teaspoon paprika (red, dry)
1 tablespoon vinegar (red wine vinegar)
1 teaspoon salt
1/3 teaspoon pepper (grounded)
50 g sour cream

Steps:

  • Clean the French beans and cut into 5 cm long pieces.
  • Boil the water and put French beans into boiling water and cook not more than 10 minutes. Drain the beans and put aside.
  • During this melt lard and saute finely minced onion, than add flour and fry flour (not too much) with finely minced garlic. Add cold water and stir until you get creamy mixture, add paprika, salt pepper and vinegar. Add some more water, heat it and add French beans.
  • Cover with water and cook until beans are soft or 30 minutes. At the end add sour cream, stir and serve.

Nutrition Facts : Calories 1014.2, Fat 17.7, SaturatedFat 6.1, Cholesterol 14.8, Sodium 634, Carbohydrate 169.6, Fiber 63.7, Sugar 1.1, Protein 48.5

CROATIAN ARMY BEANS



Croatian Army Beans image

This is excellent meal for winter time. It is important to use natural beans, not canned, because canned have certain taste which can spoil the meal. Soak the beans overnight in water, change the water, cook until boils (plus 5 min), than change water again and cook until is almost done. Than put it in cold water and start with ingredients.

Provided by nitko

Categories     Beans

Time 2h30m

Yield 5 , 5 serving(s)

Number Of Ingredients 12

1 kg beans (preferable Croatian "tresnjevec" beans, but you can use any kind avoid canned)
1 large onion (finely minced)
2 tablespoons lard (preferably, but oil can do)
100 g bacon (Croatian "pancetta",finely minced plus pancetta skin for taste)
2 garlic cloves (finely minced)
2 teaspoons paprika (red, dried, grounded)
10 g flour
1/2 teaspoon chili pepper (to taste)
1 bay leaf
15 g salt
1/2 teaspoon pepper
water

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.

Nutrition Facts : Calories 162.5, Fat 14.3, SaturatedFat 5, Cholesterol 18.5, Sodium 1330.9, Carbohydrate 5.7, Fiber 0.9, Sugar 1.4, Protein 3

NORTH CROATIAN SIMPLE WHITE CABBAGE SALAD



North Croatian Simple White Cabbage Salad image

This is another simple summer salads we usually eat in Croatia. It is standard restaurant salad you can get in most Croatian restaurants or households. You can use olive oil instead of normal, and cider vinegar. If you cool it, it is very refreshing during summer.

Provided by nitko

Categories     Greens

Time 10m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 6

300 g cabbage (white or Dutch cabbage)
2 tablespoons vinegar
1 tablespoon oil
7 g salt
4 g pepper
2 tablespoons water

Steps:

  • Cut cabbage into thin strips and put into salad bowl. Season cabbage with salt, pepper, vinegar, oil and add some water (more if you do not like so sour or less).
  • Mix all ingredients and wait at least 30 minutes before serving. You can cool it in refrigerator if you like it cold.

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