Throughout the history, kidney beans were the main substitute for meat and was easy to combine with a variety of other ingredients; therefore, it is found in a variety of dishes in all Slovene regions.
Thanks to Catherine De Medici, a member of the upper class which used to enjoy goulash, the dish was removed from their menus due to unpleasant consequences of eating beans. After that, the dish became a staple food in farmer and working class households.
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Bean goulash is very popular in Slovenia due to its simple preparation, nutritional value, and rich flavor, which relies on local ingredients such as beans, onions, and various spices. Photo: Grandma+s kitchen archive
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Nothing beats a bowl of homemade bean goulash on a cold day. Photo: artjazz/Depositphotos.com
Ingredients
1 kg (2,25lb) beans
4 onions
2 cloves of garlic
2 carrots
Piece of celery root
20 dag (7oz) fresh pork
30 dag (10oz) cured smoked pork
Tomato puree
2 tbsp. lard
Ground paprika, bay leaf, thyme, salt, black pepper
Preparation:
1. Soak the beans overnight and boil in salted water.
2. Chop the vegetables and the meat.
3. Fry the onions and garlic on the lard, add the meat, vegetables and season.
4. Sauté for 15 min, add the beans with some water from cooking.
5. Add the tomato puree and cook until the meat is tender.
Date: 17. January 2025
Time to read: 1 min
