Bean soup is a traditional Macedonian dish. Some families prepare it once a week, so that's very frequent. I'm not that case. Or I wasn't. I hated bean soup since I was a kid. It was a nightmare when I would've asked my mom:"What's for lunch?" and she would've answered: "GRAV" (bean soup). Those were hard times which left scars on my childhood lol.
So, after so many years, did you know that bean soup is one of my favorite dishes now? I could eat it for several days in a row, no problem. I prepare it so simple and yet so delicious. I don't add any meat, I combine it with fresh salad and some chili peppers.
Another thing to mention is that Macedonian bean variety is high quality and our Tetovo bean is very famous. So I'm not sure that all of you could achieve the same taste even if you follow the exact procedure.
- 250 g beans (about 9 oz)
- 1 tsp red paprika
- 1 tbs flour
- 30 ml oil (5-6 tbs)
- 1 tbs vegetable seasoning (Vegeta)
- water as needed
- Put beans in a pot and pour with hot boiling water. Leave beans soaked for about 1 hour , then continue preparation as follows.
- Then, pour out this water and pour 2 liters (about 8 cups) of warm water in the pot and bring to boil. Reduce temperature and leave to simmer for around 1 hour. Some beans need more time for preparing and some less, it depends on the beans. Try 1-2 beans to see if it's ready.
- In the end, prepare the roux. Put the oil in a saucepan to warm up, then add the flour and the red paprika and mix. Fry shortly everything and pour roux in beans.
- Stir well and add 1 tbs of vegetable seasoning with salt. Leave to cook for 10 more minutes. We add the salt in the end because if you add it in the beginning, the beans will need more time for cooking.
- That's it!
