Pašta fažol

Ingredients:

• ½ kg of beans
• 25 dag of pancetta or a piece of dry meat
• 10 dag paste
• 1 onions
• 3 cloves of garlic
• 2 bay leaves
• A small spoonful of preserves
• Red and black pepper
• Parsley root
• Olive oil
• Salt

Preparation:

Wash the beans and soak overnight in cold water. The next day, discard the water in which the beans were soaked, add cold water, add chopped onion, pancetta, garlic, parsley root, bay leaves and salt. Cook until the beans are soft, then add paste, red pepper flakes, canned food, black peppercorns and continue cooking. When the paste is cooked, remove the dish from the heat, remove the bay leaves and serve after 10 to 15 minutes. If you use dry meat or sausages, cook them beforehand, then add a little water from cooking the meat to the beans, and add the meat or sausages to the beans towards the end of cooking. The dish, as part of the fasting cuisine, can be prepared without pancetta and dried meat.

Serving:

The dish is served warm. Along with the baked beans, serve home-made vinegar, because there are those who add a spoonful or two of vinegar to a plate of beans.

Interesting facts about the dish:

Older housewives prepare baked beans with pesto instead of dry meat and sausages. Meat was eaten very rarely, so ordinary bacon with parsley and garlic was used to make pesto, an extremely tasty and high-calorie addition to numerous dishes. A piece of bacon, about 25 dag, finely chop and knead until it turns into puree. Add crushed and chopped garlic and very finely chopped parsley. Beat everything together well and store in a small jar. It can be kept for 5-6 days, and even longer in the fridge. Of course, today this job is easy with the use of various choppers.