Entree: Croatia – Central Culinary Region – Grah s Kobasicom (Hearty Croatian white bean stew simmered with smoked sausage and bacon)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Additional 5 min

Total 2 hrs

Ingredients

- 1 lb (454 g) dried white beans (navy or cannellini), rinsed and soaked overnight
- 2 smoked pork sausages (kobasica), approx. 12 oz (340 g), sliced into 1/2-inch (1 cm) rounds
- 4 oz (115 g) smoked bacon or pancetta, diced
- 1 medium onion, about 6 oz (170 g), chopped
- 3 cloves (9 g) garlic, minced
- 2 medium carrots, about 6 oz (170 g), peeled and sliced
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) tomato paste
- 1 tbsp (15 ml) sweet paprika (preferably Hungarian)
- 1 tsp (2 g) smoked paprika (optional)
- 4 cups (960 ml) chicken or vegetable stock, plus more as needed
- 1/2 cup (120 g) crushed tomatoes (optional)
- 2 bay leaves
- 1 tsp (1 g) dried thyme or 1 sprig fresh thyme
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) red wine vinegar
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Drain the soaked beans and set aside. If using quick-soak, cover beans with water, bring to a boil 2 minutes, remove from heat and let sit 1 hour, then drain.
2. In a large heavy pot or Dutch oven, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Add diced bacon and cook until fat renders and pieces are golden, about 5 minutes; remove half the bacon pieces with a slotted spoon and set aside for garnish.
3. Add the sliced sausages to the pot and brown lightly on both sides, about 3 minutes; remove and set aside with the reserved bacon.
4. Reduce heat to medium, add the chopped onion, carrots, and minced garlic to the rendered fat and sauté until softened, about 6–8 minutes.
5. Stir in the tomato paste, sweet paprika, and smoked paprika (if using); cook 1–2 minutes to bloom the spices.
6. Return the beans to the pot, add the crushed tomatoes (if using), bay leaves, thyme, and pour in 4 cups (960 ml) stock. Scrape up any browned bits, bring to a gentle boil, then reduce heat to low to maintain a simmer.
7. Cover partially and simmer gently until beans are tender, about 60–90 minutes, stirring occasionally and adding extra stock or water if the stew becomes too thick.
8. When beans are nearly tender, return the browned sausage and reserved bacon to the pot and simmer 10–15 minutes more so flavors meld. Taste and adjust seasoning with 1 1/2 tsp (8 g) kosher salt and 1/2 tsp (2 g) black pepper, adding more if needed.
9. Remove bay leaves and stir in 2 tbsp (30 ml) red wine vinegar to brighten the stew. Let rest 5 minutes off the heat.
10. Serve hot sprinkled with chopped fresh parsley and with crusty bread or boiled potatoes on the side.