Bean stew
A thick and simple stew made from beans, with some onion, carrots, smoked meat and spices, is the most common hiker’s meal. It’s available year-round and especially comforting in winter with added sausage or smoked pork and sauerkraut.
Bean stew is one of the most beloved dishes in continental Croatia – simple, hearty and full of flavour. In the Medvednica area, it is often prepared in large pots, especially in mountain huts, where it nourishes tired hikers and visitors.
Ingredients (serves 4)
● 300 g dried beans (tetovac, trešnjevac or similar)
● 1 large onion
● 2–3 garlic cloves
● 2 carrots
● 1 parsley root (optional)
● 1 bay leaf
● 1 tsp ground red paprika
● 2 tbsp flour
● salt and pepper to taste
● 100 g smoked bacon or cured meat (ribs, sausage – optional but recommended)
● oil or lard for sautéing
Preparation
● Soak the beans in cold water overnight. The next day, drain, rinse and cook them in fresh water with a bay leaf until soft (about 1–1.5 hours).
● In a separate pan, sauté the chopped onion in a little oil (or lard) until translucent. Add finely chopped garlic, carrots and parsley, and cook for a few minutes.
● If using cured meat, boil it separately for about 10 minutes to soften, then add it to the beans while cooking.
● Once beans and vegetables are cooked, combine everything in one pot.
● Make a roux: briefly fry the flour in a bit of oil, add ground red paprika, stir quickly, then add a splash of water to prevent clumping.
● Stir the roux into the bean stew, mix well and simmer for about 10 more minutes until it thickens.
● Season with salt and pepper to taste.
Serving suggestion
Serve warm, with a slice of homemade bread or corn flatbread. Ideal for cold days or to refuel after a hike. In mountain huts on Medvednica, it’s often served with sausage, blood sausage or roasted meat.
