Bosnian Grah iz Ćupa

Ingredients

• 2 cups (400g) dried kidney beans 2 cups (400g) dried kidney beans
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 bay leaf 1 bay leaf
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 54g, 8g
• Protein: 15g
• Fiber: 15g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the dried kidney beans and soak them overnight in water. Drain before using.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened.
3. 3.
   Stir in the tomato paste, smoked paprika, ground cumin, and bay leaf. Cook for another minute to release the flavors.
4. 4.
   Add the soaked kidney beans and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for about 1.5 to 2 hours, or until the beans are tender.
5. 5.
   Stir in the red wine vinegar and season with salt and pepper to taste. Simmer for an additional 10 minutes to allow the flavors to meld together.
6. 6.
   Remove the bay leaf before serving. Ladle the Grah iz Ćupa into bowls and garnish with fresh parsley, if desired.

Treat your ingredients with care...

• Kidney beans — Soaking the dried kidney beans overnight helps to soften them and reduce cooking time. Make sure to drain them before using in the recipe.

Tips & Tricks

• For a smokier flavor, you can add a small amount of liquid smoke to the stew.
• Serve Grah iz Ćupa with a dollop of sour cream or yogurt for added creaminess.
• If you prefer a thicker stew, you can mash some of the cooked beans with a fork or blend a portion of the stew before adding the vinegar.
• Leftovers of Grah iz Ćupa taste even better the next day as the flavors continue to develop.

Serving advice

Grah iz Ćupa is best served hot, straight from the pot. Accompany it with a slice of crusty bread to soak up the flavorful broth. Add a fresh green salad on the side for a refreshing contrast.

Presentation advice

When serving Grah iz Ćupa, ladle it into individual bowls and garnish with a sprinkle of fresh parsley. The vibrant green color of the parsley adds a pop of freshness to the dish. Serve it alongside a rustic bread basket for a cozy and inviting presentation.