meat / meso / liha

Međimurje bean stew / Bakin međimurski pretepeni grah / Međimurjelainen Papukeitto

grah-3

Exciting flavours, cuisines of far-away countries, unknown ingredients, different cooking techniques… Our love of exploring the world of food keeps us browsing through cookbooks and blogs for days on end, but every time we spend some time with our families we crave those dishes which bring back a little piece of our happy childhoods. Growing up in different cultures, the dishes at our family table were worlds apart. So even though Tilli still hasn’t learned to fully appreciate sarma, he insists on visiting grandma for pretepeni grah, and that must be the best review.

Ružmarin’s love of food was stirred in the early years by two amazing grandmas. They are both particularly famous for their versions of traditional Croatian dishes, especially the ones from Međimurje, the northernmost part of Croatia where Ružmarin grew up. Being quite far from the sea and very close to both Slovenia and Hungary, the cuisine of Međimurje carries less mediterranean flavours and is heavily influenced by countries of Central Europe. From the kitchen of the Apple pie Grandma (as opposed to the equally renowned Klipići Grandma), with the help of Ružmarin’s mom, we bring you Pretepeni grah, the best kind of bean stew.

Pretepeni grah is made in many different ways around Međimurje, it can be a meatless affair and it usually contains paprika powder instead of the fresh red peppers. However, this is the original grandma’s recipe, and we don’t think it can get any better. Using the water you cooked the ham hock in as the base for the stew gives it a full, meaty flavour, roasted peppers add the charred and sweet touches to the dish, and chilies are responsible for that extra punch.

The ingredient ajvar used in the recipe is a Balkan kitchen staple. It is a paste made at the end  of the summer from grilled peppers, eggplants, and chilies, used to add flavour to dishes all through the winter months. It can be found at some ethnic stores (we even found it at one store in the Hakaniemi metro station tunnel). If you can’t find it just add an extra grilled pepper and the taste will come close enough. Welcome to Međimurje, and dobar tek (bon appétit)!

grah-2

  • 1,5 kg smoked ham hock
  • 800 g white beans, fresh or frozen
  • olive oil
  • 3 garlic cloves
  • 2 large red peppers
  • 7 dl milk
  • 3 dl thick cream
  • 2 hot chilies
  • 1 tbsp hot ajvar
  • handful basil leaves
  • (optional: 1 small white onion)
  • (as needed: 1 tbsp cornstarch)
  • 1,5 kg dimljenog bunceka
  • 800 g svježeg ili smrznutog bijelog graha
  • maslinovo ulje
  • 3 režnja češnjaka
  • 2 velike crvene rog paprike
  • 7 dl mlijeka
  • 3 dl vrhnja za kuhanje (20% masnoće)
  • 2 ljute čili papričice
  • 1 žlica ajvara
  • šaka listova bosiljka 
  • po potrebi: 1 žlica škrobnog brašna
  • (po želji: 1 mali bijeli luk)
  • 1,5 kg savustettua porsaanpotka
  • 800 g tuoreita valkoisia papuja (ei purkista)
  • oliiviöljyä
  • 3 valkosipulinkynttä
  • 2 isoa punaista paprikaa
  • 7 dl maitoa
  • 3 dl kermaa
  • 2 chiliä
  • 1 rkl ajvar
  • kourallinen basilkan lehtiä
  • pieni sipuli
  • ehkä tarvitaan: rkl maissitärkkelystä

grah_5

 

 

 

  1. Preheat the oven to 200°C. 
  2. Place the ham hock in a big pot of boiling water and cook until fork tender, about 50 minutes.
  3. In the meanwhile, roast the whole red peppers in the oven or on a pan with a splash of olive oil until soft and charred. Take them out and blitz them into a rough paste, set aside.
  4. Put the beans and peeled whole garlic cloves in another pot of cold water and bring to a boil. As soon as it starts boiling, strain and rinse the beans.
  5. When the ham hock is cooked, take it out of the water (reserving the cooking water) and put in the oven with a splash of oil. Roast until it gets crispy and dark brown.
  6. While the ham hock is roasting, return to your beans. Cover the beans (along with garlic cloves) with water you cooked the ham hock in. Add milk, cream, finely chopped chilies, ajvar, blitzed peppers, salt and pepper.
  7. Simmer until the beans are cooked, then check for seasoning. If you like the consistency, add chopped basil and serve. If you would like your bean stew thicker, dissolve cornstarch in a bit of water, add to the stew and simmer for a few more minutes.
  8. Serve with sliced ham hock, corn bread and chopped white onion.
  1. Zagrijte pećnicu na 200°C.
  2. Kuhajte buncek u velikom loncu kipuće vode dok ne omekša, oko 50 minuta.
  3. U međuvremenu, ispecite cijele paprike u pećnici ili na tavi s malo ulja. Kad postanu dovoljno mekane, izmiksajte ih u grubu pastu.
  4. Ubacite grah i cijele oljuštene režnjeve češnjaka u novi lonac, prelijte hladnom vodom i zakuhajte. Čim voda zavrije, ocijedite i isperite grah i češnjak.
  5. Kad je buncek kuhan, izvadite ga iz vode i obavezno je sačuvajte. Stavite buncek u lagano nauljeni pleh i pecite ga u pećnici dok ne dobije crvenkastu boju i hrskavu koricu.
  6. Za vrijeme dok se buncek peče, vratite se kuhanju graha. Ubacite grah u veliki lonac i prekrijte ga sačuvanom vodom iz prethodnog koraka. Dodajte mlijeko, vrhnje, sitno nasjeckane čili papričice, ajvar, izmiksane paprike, sol i papar.
  7. Lagano krčkajte dok grah nije kuhan i po potrebi posolite i popaprite. Ako vam se sviđa gustoća pretepenog graha, dodajte nasjeckani bosiljak i poslužite. U slučaju da vam se grah čini previše rijedak, razmutite škrobno brašno u malo vode, ulijte u grah i kuhajte još nekoliko minuta.
  8. Poslužite s buncekom narezanim na kriške, kukuruznim kruhom i nasjeckanim lukom.
  1. Lämmitä uuni 200 asteeseen
  2. Keitä porsaanpotka vedessä 50 min.
  3. Että keitto saisi hyvän maun se on tärkeätä että paprikat ovat hiiltyneet. Tämä saavutetaan grillaamalla paprikat grillillä tai grillipannulla parilla ruokalusikallisella öljyä. Grillaamisen jälkeen paseera paprikat sauvasekoittimella. 
  4. Samalla kun paprikat grillaantuu laita pavut ja valkosipulinkynnet kylmään veteen. Kun vesi alkaa kiehumaan valuuta pavut ja valkosipulinkynnet
  5. Kun porsaanpotka on kypsynyt vedessä ota se pois mutta säilytä vesi. Paista potka uunissa kunnes rapeata ja tumman ruskeata. 
  6. Vesi jossa porsaanpotka keitettiin käytetään nyt papujen keittämiseen. Laita vettä kattilaan niin että pavut peittyy. Lisää sitten kerma, maito, pilkotut chilit, ajvar, paseeratut paprikat, sekä suolaa ja pippuria.  
  7. Keitä kunnes pavut ovat kypsiä. Lisää sitten lopuksi pilkottu basilika. Jos keitto ei ole tarpeaksi paksua liuota maissitärkkelys pienen määrään vettä ja sekoita se keittoon. Parin minuutin päästä keiton pitäisi olla huomattavasti paksuumpaa.
  8. Lisää keittoon viipaloitua potkaa ja pilkottua sipulia. Tarjoile leivän kanssa.   
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