Five spices without which beans are not beans
Chubar is not a decoration but the reason why no one avoids you after a plate of beans. Five spices and exact measurements per pound of grain.
There is one spice that has been with beans in Serbian cuisine for centuries, but it is not found in most kitchens today:čubar. The Germans call himBohnenkraut— literally a bean plant — and that name is not poetics but instruction. Without it, beans are just a grain stew.
The answer to the question you probably came here for:zucchini, bay leaf, allspice, garlic and smoked bacon. It is a whole. All over it is a matter of the house, but these five are the foundation, and each has its own measure and its own moment.
Five, with measures for 500 grams of dry grain
Čubarit goes into the water with the grain, right from the start. One full teaspoon of dry, or two sprigs of fresh. Its oils do two things — impart that slightly bitter, piney note that gives beans character, and aid digestion. That's why it sticks to legumes, not because of the smell.
, two pieces, the same from the beginning, and are taken out as soon as the beans soften. They only make things worse.
Paprika, two spoons, and the same rule applies here as in any pot with fat: it splattersremoved from the fire, wait half a minute, only then add the paprika, then immediately pour the hot broth with a ladle. The burnt pepper in the beans is a bitterness that cannot be hidden.
Garlic, three to four cloves, finely chopped, in the sauce along with the onion — but only thirty seconds before the paprika, just enough to smell and not turn black.
Smoked bacon or dry ribs, about 150 grams. This isn't technically a spice but a source of salt, fat and smoke all at once, and that's why the salt goeseventually.. Dry meat is already salted and is easily overdone.
The answer to the question you probably came here for: zucchini, bay leaf, allspice, garlic and smoked bacon .
| Ingredient | Measure per 500 g of grain | Bathtub |
|---|---|---|
| Chubar | 1 teaspoon dry | With the grain, from the beginning |
| Laurel | 2 leaves | From the beginning, remove when the grain is softened |
| Allspice | 2 tbsp | A splash removed from the fire |
| Garlic | 3-4 people | 30 s before peppers |
| Smoked meat | 150 g | With grain; only at the end |
Six things that are often corresponded with — red peppers, rosemary, oregano, curry, smoked peppers and veggies — are not a mistake, but they change the dish into something else. Beans are a simple dish with a narrow range and are best defended by that narrowness. The only supplement that the editorial office keeps out of those five isspoon of vinegar at the end, and only with breadwinners: the acid raises the smoke and fat and returns the edges to the dish, which they eat for three hours in the oven.
Two things about water
Grain is immersedovernight, at least eight hours, and that water is thrown away. A good part of the oligosaccharides remain in it, which is why beans have the reputation they have, so throwing water is half the work, and chubar is the other half.
Add salt only when the grain is already soft. Salt water slows down the softening of the shell, so beans that are salted at the beginning are able to simmer for an hour longer than necessary — and with older beans, they can also stay hard until the end.
What's next to it
Nothing serious is drunk with beans. It goes with homemade bread, raw onions and, if it was picky, something sour on the side. After him comes what the editors call the host's obligation —herb or mead, for the same reason that the chubar goes into the pot.
If you cook the beans at a larger table and grill, the timing is the same as with any long simmer: make it the day before. Conveyed beans are better beans, as is any sauce that we give time to settle — a rule that applies tobarbecue sauces.
Questions & answers
short and to the point- What spices go in beans?
- Čubar, lovorov list, aleva paprika, beli luk i dimljena slanina. Na 500 grama suvog zrna: kašičica čubra, dva lista lovora, dve kašike paprike, tri do četiri čena belog luka i oko 150 grama suvog mesa.
- When are the beans salted?
- Only when the grain has softened. Salt slows down the softening of the shell, and the smoked meat in the pot is already salty.
- Why is immersion water wasted?
- It retains a good deal of bloating oligosaccharides. The immersion lasts at least eight hours, the water is spilled and cooked in fresh.
