14th Mar 2012 - 06:27
Ingredients
250g haricot beans 3-4 tbs flour 2 large onions 1 tbsp olive oil 1.2 litre chicken or vegetable stock ¼ pt sour cream salt pepper
Preparation method
Wash the beans and soak overnight. Boil the beans in clean fresh water and when soft, drain. Blend the beans in a liquidiser with a little of the stock until smooth. Chop the onions and fry them in the Olive oil until golden brown. Stir in the flour, enough to take up the oil, and cook to a sandy textured roux. Add the purred beans, stir well and add the remaining stock, stirring all the time. Add a little salt and continue to simmer gently for 1 hour. Finally, stir in the sour cream, adjust the seasoning and serve. Country of origin: Croatia
Recipe courtesy of