If you’ve grown up in a Balkan home or even been around many Balkan people at meal time, you’ll know there always needs to be two things present: meat and some kind of soup or stew, lovingly referred to as “nesto na kasiku” or “something on the spoon” referring to the almost mandatory component of a brothy dish. I grew up hearing this over and over, and every time I complained about any stomach issue or even a non-stomach related illness, it was always attributed to not eating enough “corbasto”. Today I bring you a simple dish that’s one of my favorites: another bean stew. Mostly because it reminds me of summer time back home and my grandma. She always makes this stew so lovingly that I could eat bowls and bowls of it.
The ingredients to make this dish are very few, in fact, aside from the wax beans, you probably already have everything you need on hand. During the summer months I find these yellow wax beans at my grocery stores and even on the farm we go to for peppers. I have not tried this with green beans so I can’t speak to the flavor. What I do know is that the yellow wax beans definitely taste sweeter so try other bean varieties at your own risk.
There’s not much to write here in terms of special notes, the recipe is very straightforward. If you’re interested in seeing a highlight video of this recipe, make sure to head over to my Instagram page where I post content regularly as well as check-ins on my story. You’ll also find some IG-exclusive recipes that are not on this site, typically in reel form. And of course, make sure you’re following me for the latest news on r
I look forward to seeing you over there soon!
Corbasta Boranija / Wax Bean Stew
Course: Main4
servings15
minutes40
minutesA comforting and nostalgic meat-free meal option. Pair with some crusty bread for a bowl of comfort.
Ingredients
1/2 lb (450 g) fresh yellow wax beans, cleaned and ends trimmed
1 large onion, diced
2-3 medium carrots, sliced or chopped
1 large potato, chopped
1 cup (235 ml) milk
1 Tbsp Better than Boullian paste (Chicken flavor) or 1 boullion cube
Vegeta seasoning, to taste
Black pepper (biber), to taste
Fresh or dried parsley for garnish
Oil
Directions
- In a medium sized pot add 1-2 tablespoons of oil and the onion. Saute on medium heat until soft. Add in the carrots and stir.
- Saute the onion and carrots briefly and then add in the yellow beans and potatoes. Add the Better then Boullian paste and stir. Cover with enough water to cover the vegetables completely.
- Cover the pot and reduce the heat to medium-low and continue to cook for 30-40 minutes or until the beans are soft but not falling apart. Uncover the pot and cook for however long it takes the beans to become soft. This may require additional water to be added. Season to taste.
- Once the beans have softened, reduce the heat to low and pour in the milk, stir to combine and allow to boil for another 2 minutes.
- Taste the stew and adjust for seasoning if needed. When satisfied, add in the fresh or dried parsley and serve hot.
Notes
- I always use fresh yellow beans for this recipe so I cannot speak to using canned beans in lieu of fresh.
