Grah
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Unrated
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Prep Time
1 hr
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Cook Time
2 hrs
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Total Time
3 hrs
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Servings
6 people
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Calories
197 kcal
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Course
Main Course
Grah
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Nicknamed the Balkan cassoulet, grah is a white bean stew popular in Bosnia and Herzegovina, and other countries in the Balkans.
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Ingredients
- 3½ cups dry white beans , soaked overnight
- 1 large red onion , grated
- 4 cloves garlic , minced
- 10 oz. smoked beef ribs (or smoked pork ribs, with bone, and/or smoked ham with bone)
- 5 smoked beef sausages (or pork sausages, cut into chunks or left whole)
- 1 large carrot , peeled and diced
- 1 parsnip , peeled and diced
- 1 large potato , peeled and cut into small dice
- 3 tablespoons chopped flat-leaf parsley
- 2 bay leaves
- ½ cup vegetable oil
- 1 tablespoon pure red pepper paste
- 1 teaspoon tomato puree
- 3 tablespoons flour
- boiling water
- salt
- black pepper , freshly ground
- flat-leaf parsley leaves , for garnish
Instructions
- The day before, soak the dried white beans in a large cast iron pot in 3 quarts (3 liters) of water.
- The next day, bring the entire contents of the pot to a boil and boil for 10 minutes, covered and over high heat, then drain and discard the soaking water.
- Put the beans back in the same cast iron pot and pour over 3 quarts (3 liters) of boiling water and bring to a boil.
- Immediately add the red onion and smoked meat. Season with pepper.
- As soon as boiling resumes, add the carrot, parsley, parsnip, potato and ¼ cup (60 ml) of vegetable oil. Mix well.
- Continue cooking covered and over medium to high heat for 45 minutes, then add the sausages, cover and simmer over low to medium heat for 40 minutes.
- At the end of simmering the beans, in a small frying pan, heat ¼ cup (60 ml) of vegetable oil over medium to high heat and sauté the minced garlic without burning it, until its aroma emerges, then add the flour and brown, stirring with a wooden spoon.
- Then add ½ cup (120 ml) of boiling water to the pan, the red pepper paste, the tomato purée and stir well until you get a paste-like mixture.
- Pour this paste into the pot of beans, season with salt, mix well continuously using a wooden spoon, over medium heat, until a slightly velvety sauce is obtained.
- Adjust salt and pepper.
- Serve very hot, sprinkled with a few flat-leaf parsley leaves.
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