Keep in mind that this recipe is so forgiving - you can add your own spin on it. I will say that this version is more traditional in that it takes some prep the night before, but I'll give you a way to speed this up. Either way, total "cook" time is 2-3 hours. I'll also make a crockpot version soon - for us busy moms who need to set it and forget it!
Necessary Ingredients:
1 Pound Dry Beans - any kind will work. I usually mix pinto and kidney beans. The smaller bags are 1 lb and I'll use about half of each.
Water
1 Cup Brašno (Flour)
1/2 Cup Paprika Powder (Sweet Ground Red Pepper)
1/4 Cup Oil
Optional Ingredients:
Carrots
Onions
Suho Meso (Smoked Beef)
Salt
Cookware:
Lonac (a giant pot)
Large spoon
Small Saucepan
Steps:
1. Soak beans in water overnight. This reduces your cook time. If you're not able to do an overnight soak, boil the beans for 1 hour and move on to Step 2.
2. Drain and rinse beans. (You'll do this whether you soaked overnight or boiled them for an hour.) Put them back in the lonac with fresh water and bring to a boil.
*I would leave 1-3 inches between the beans and the top of the water. This determines how thick your grah is. Whatever you choose, keep checking back on your grah to make sure the water level stays the same, adding when you need to.*
3. Allow 2-3 hours to cook.
4. After about 1-2 hours, you can add your veggies or suho meso. I hate veggies so I'll just chop carrots up in tiny bits and throw them in.
5. Check the beans for done-ness. It's perfect when you can easily crush one with your fingers.
6. In a separate saucepan, add half of your vegetable oil and let it heat up, then slowly stir in the brašno and paprika until you make a paste.
7. Add your paste to the beans and let it cook for another 20 minutes, or so. This will give your grah its flavor and thickness, so add to your preference.
8. Salt to taste.
9. Enjoy!
Let me know if you loved/hated this recipe.. I'm always open to feedback and suggestions!
Thanks!
Azra
