|
| |
Onions And Beans
(Pasulj Prevranac)
|
|
|
| What You Need: |
|
|
|
˝ pound beans (any kind)
2˝ cups olive oil
2 - 3 onions, finely chopped
1 teaspoon paprika and salt
Pepper to taste
2 pound small onions
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Partly cook the beans, drain and add some fresh water, then add the finely chopped onions and cook until soft; strain well.
|
2. Meanwhile, peel and slice the remaining onions, cook in the hot oil in a saucepan, adding some paprika and pepper when the onions are nearly cooked then remove from the heat.
|
3. Grease an earthenware dish and put the onions in it, place a layer of beans over this, then add the rest of the onions and beans.
|
4. Pour over any remaining oil and either simmer over a low heat or put in a slow oven (325°F) for about 1 hour.
|
|
NOTE:
|
|
This dish may be served hot or cold.
|
| |
|
|
|
|
|
|
|
