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This rustic Greek dish is prepared with a variety of mixed beans which are transformed into a hearty soup. The most common ingredients include a combination of lentils, beans, chickpeas, or fava beans, and the soup is usually seasoned with olive oil and lemon juice.
The dish is traditionally associated with Cephalonia, but similar varieties are found throughout the country.
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Buranija is a flavorful Bosnian stew consisting of green beans and chunks of veal as its main ingredients. The stew is typically flavored with salt, paprika, pepper, and bay leaves, with additional ingredients such as onions, garlic, carrots, or potatoes.
It is simmered for a few hours until all of the ingredients have combined their flavors and the meat becomes tender, although buranija can also be prepared without any meat in a vegetarian version of the dish.
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Fasolada is a simple and traditional Greek and Cypriot soup made from dried white beans that are drizzled with olive oil and eaten with various vegetables and herbs such as onions, celery, and tomatoes. The dish is nutritious and reminiscent of antiquity, as barley, olives, and beans were the three crops that sustained the armies of Alexander the Great.
Fasolada is eaten throughout the year, but it is traditionally consumed during Lent, when Orthodox Christians go through a religious fast. The name fasolada comes from the word fasoli, meaning beans, hence the name of this healthy and flavorful alternative to meat dishes.
Prebranac is a Serbian dish consisting of beans baked with onions and Hungarian powdered paprika, along with oil and water. The final result shouldn't be soupy, but slightly dry, with onion-coated beans developing a creamy texture. Originally, prebranac was made by farmers during the cold winter days.
Today, the dish is traditionally served as an accompaniment to main dishes, although it can also be consumed on its own, preferably paired with a slice of crusty bread on the side.
MOST ICONIC Prebranac
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Jani me fasule is a traditional Albanian white bean soup that has a variable recipe (and even name), depending on the region of the country. The preparation starts by soaking the white beans overnight, after which they are rinsed and boiled. Meanwhile, diced onions are fried in olive oil until golden-brown, to which tomato sauce, parsley, and some of the bean stock are added.
Once the sauce has thickened, it is combined with the boiling beans along with some fresh mint and left to simmer on minimum heat for another few hours. The dish is ready to be served when the beans are soft and covered in a thick and aromatic sauce.
MOST ICONIC Jani me fasule
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