1 cup dried white beans
8 ounces pork chops
8 ounces lamb chops
salt
pepper
2 large onions, chopped
2 cloves garlic, chopped
3 tablespoons bacon fat or lard
paprika
1 large winter carrot, cut into
julienne strips
1 green pepper, cut into julienne
strips
1 eggplant, sliced, salted, rinsed,
and cubed
1/4 pound French string beans,
sliced
1 cup rice
1 or 2 potatoes, cubed
beef stock
4 tomatoes, peeled, seeded, and
chopped |
Wash beans and soak for 2 hours in very hot water. Simmer 1
hour and drain.
For this Serbian peasant dish the meat should preferably have
some fat, as this makes the flavor more authentic. Cut
the meat into large cubes, season with salt and pepper.
Fry the onion and garlic in the bacon fat or lard, add the meat,
generously sprinkle with paprika, and let
this fry together for a few minutes over a medium heat.
Add the carrot, the green pepper, the cubed eggplant, the sliced
French beans, cubed potatoes, rice, and white beans.
Stir well and add enough stock to cover completely. Cover and
let simmer for half an hour. Then add tomatoes and simmer a half
hour longer.
This dish may also be cooked in a medium hot oven by
transferring the meat and vegetables to a covered ovenproof
dish. The cooking time will be slightly longer.
|
