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Sunday, May 27, 2012

Pasulj s krompir pireom (Kidney beans with mashed potatoes)


Sastojci: 200g pasulja (moze iz konzerve), 3 kasike ulja, 1 koren celera, 3 sargarepe, 500g paradajza, 1 lovorov list, 1 kasicica majcine dusice, 2 kasike persunovog list (sitno seckan), so, biber, 400g propasiranog krompira.

Priprema: 
1) Pasulj preko noci potopiti u hladnu vodu. Sutra dan ga, u drugoj vodi, kuvati  oko 40 minuta - dok ne omeksa. Ocediti, a vodu sacuvati.
2) Sargarepu i celerov koren ocistiti i iseci na kocke; paradajz oljustiti i malo izgnjeciti viljuskom.
3) Zagrejati 1 kasiku ulja, dodati koren celera, sargarepu i skuvan pasulj. Promesati i dinstati 5 minuta. Zatim dodati paradajz, lovorov list, majcinu dusicu i persunov list. Naliti sa malo vode od pasulja, pa dinstati oko 20 minuta. Posoliti i pobiberiti po ukusu.
4) Staviti pasulj u uljem podmazani vatrostalni sud. Krompir pomesati sa 2 kasike ulja, posoliti ako je potrebno, i staviti preko pasulja. Zagrejati rernu na 180C i peci 15 do 20 minuta.

Ingredients: 200g kidney beans (can be canned), 3 tablespoons oil, 1 root of celery, 3 carrots, 500g tomatoes, 1 bay leaf, 1 teaspoon thyme, 2 tablespoons parsley leaf (finely chopped), salt, pepper, 400g mashed potatoes..

Preparation:
1) Soak beans in cold water overnight. Tomorrow put beans, in the second water, and cook about 40 minutes - until tender. Drain and save the water.
2) Clean and peel carrots and celery root  and cut into cubes, peel tomato and squeeze a little with fork.
3) Heat 1 tablespoon oil, add celery root, carrots and cooked beans. Stir and cook 5 minutes. Then add tomatoes, bay leaf, thyme and parsley. Pour a little water (from the beans) and cook about 20 minutes. Add salt and pepper to taste.
4) Put beans in oil greased suitable dish. Mix mashed potatoes with 2 tablespoons oil, add salt if needed, and put over beans. Preheat oven to 180C and bake 15 to 20 minutes.

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