Ingredients with Measurements:
- 1 pound dried white beans, soaked overnight
- 6 slices bacon, chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 bay leaf
- 4 cups chicken or vegetable broth
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or spatula
Step-by-step instructions:
1. Drain the soaked beans and rinse them under cold water. Set aside.
2. In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy, about 8-10 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
3. In the same pot, add the chopped onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
4. Add the tomato paste, smoked paprika, and bay leaf to the pot. Stir to combine and cook for 1-2 minutes until fragrant.
5. Add the soaked beans and chicken or vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the beans are tender.
6. Season the stew with salt and pepper to taste. Serve hot, garnished with chopped fresh parsley and the reserved crispy bacon.
- Time:
Preparation time: 10 minutes
- Cooking time: 1-2 hours
Temperature:
- Low heat for simmering
Serving size:
- 6 servings
Nutritional information:
- Calories: 300
- Fat: 10g
- Carbohydrates: 35g
- Protein: 18g
Substitutions for ingredients:
- Instead of white beans, you can use navy beans, cannellini beans, or Great Northern beans.
- Instead of bacon, you can use pancetta or ham.
Variations:
- Add chopped kale or spinach to the stew for extra nutrition.
- Use beef broth instead of chicken or vegetable broth for a heartier flavor.
- Add diced potatoes or sweet potatoes to the stew for extra texture.
Tips and tricks:
- Soak the beans overnight to reduce cooking time and improve texture.
- Use a wooden spoon or spatula to stir the stew to prevent the beans from breaking apart.
- Taste and adjust seasoning as needed throughout the cooking process.
Storage instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 3-4 days.
Reheating instructions:
- Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a sprinkle of chopped fresh parsley and a slice of crusty bread on the side.
Garnishes:
- Chopped fresh parsley
- Crispy bacon bits
- Grated Parmesan cheese
Pairings:
- Crusty bread
- Red wine
Suggested side dishes:
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the beans are still hard after simmering for 2 hours, continue cooking until tender.
- If the stew is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to soak the beans overnight and discard any debris or broken beans before cooking.
- Store leftover stew in the refrigerator within 2 hours of cooking.
Food history:
- Istrian cuisine is a blend of Italian, Croatian, and Slovenian influences. This bean stew with bacon is a classic dish in the region.
Flavor profiles:
- Smoky, savory, and hearty
Serving suggestions:
- Serve the stew as a main course for lunch or dinner.
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Region: Croatian