Grah Varivo
Croatian Bean Stew
Grah Varivo is a hearty and rustic Croatian bean stew, often considered a peasant dish but beloved by all. It features tender white beans simmered with vegetables like carrots and potatoes, and typically includes smoked meat such as sausage or ribs for a rich, savory flavor.
🧂 Ingredients
- 500 g Dried white beans(e.g., Cranberry or Borlotti variety; soaked overnight)
- 2.5 l Water(about 10.5 cups, plus more for soaking)
- 1 large Onion(chopped)
- 1 tablespoon Lard or butter
- 2 Carrots(chopped)
- 2 Potatoes(cubed)
- 3 cloves Garlic(minced)
- 300 g Smoked meat(e.g., pork ribs or sausages, cut into pieces)
- 2 Bay leaves
- Salt(to taste)
- Black pepper(to taste)
- 1 tablespoon Sweet paprika
- 1 tablespoon Tomato paste
- 1 heaping tablespoon Flour(for thickening (zafrik/roux))
- Oil(for roux)
👨🍳 Instructions
- 1
Soak the beans: Rinse the dried beans and soak them in plenty of water overnight (at least 8 hours).
- 2
Prepare the beans: Drain and rinse the soaked beans. Place them in a large stock pot, cover with fresh water, bring to a boil, then immediately drain and rinse again. This helps remove impurities.
- 3
Sauté aromatics: In the same pot, heat the lard or butter over medium heat. Add the chopped onion and sauté until dark golden brown, about 8-10 minutes. Add the chopped carrots and cubed potatoes, sauté for another 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
- 4
Combine ingredients: Add the pre-cooked beans, smoked meat pieces, and bay leaves to the pot. Pour in 2.5 liters of fresh water, ensuring all ingredients are submerged by about 2 inches. Season with salt and pepper.
- 5
Simmer the stew: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 1.5 to 2 hours, or until the beans and meat are tender. Stir occasionally.
- 6
Thicken the stew (Zafrik/Roux): In a separate small pan, heat a little oil. Add the heaping tablespoon of flour and stir constantly over medium-low heat until it turns a light golden blonde color (about 2-3 minutes). Be careful not to burn it.
- 7
Incorporate the roux: Ladle some hot liquid from the bean stew into the roux to temper it, then stir the roux mixture back into the main pot. Stir gently to combine. Add the tomato paste and sweet paprika, stir well, and simmer for another 10-15 minutes to allow the flavors to meld and the stew to thicken.
- 8
Serve: Adjust seasoning with salt and pepper if needed. Serve hot, often with crusty bread or pasta on the side.
💡 Pro Tips
- ✓Soaking the beans is crucial for even cooking and digestibility.
- ✓Using smoked meat adds a significant depth of flavor, but can be omitted for a vegetarian version.
- ✓The 'zafrik' or roux is essential for thickening the stew to its characteristic rich consistency.
- ✓Grah can be made ahead of time; its flavor often improves the next day.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some recipes use canned beans for a quicker preparation, though dried beans offer superior texture.
- Vegeta seasoning can be added for an authentic Croatian touch.
- A pinch of hot paprika can be added for a spicy kick.