Trik da pasulj bude gust bez brasna (The trick to make the beans thick without flour)

Da bi vam pasulj bio gust prvo mora da se potapa 12 sati u vodi.

Prva voda se svakako baca.

Kad nalijete novu vodu, nemojte mesati prva 2 sata kuvanja.

Mada, zavisi i od vrste pasulja.

Ja koristim beli pasulj (maksi premia beli pasulj ili tetovac ili gradistanac) i sareni pasulj (ili benlian ili lucar tresnjevac ili sareni sa pijace).

In order for your beans to be thick, they must first be soaked in water for 12 hours.

The first water is definitely thrown away.

When you pour in new water, do not stir for the first 2 hours of cooking.

Although, it also depends on the type of beans.

I use white beans (navy beans, great northern beans, cannellini beans) and pinto beans.