White kidney bean soup in its original version is made from beans from the Tetovo region in Macedonia.
Тетовски Грав. Tetovo Beans.
Table of Contents
Macedonian white kidney bean soup.
Wash beans, cover with 2 quarts of cold water; boil until beans are soft to touch, about 2 1/2 hours. Saute onions, green pepper and garlic in oil until soft, about 10 minutes; add tomatoes, paprika and salt. Cook about 10 minutes longer; combine with cooked beans. Sprinkle with black pepper and crushed mint.
Cooking Hint. Never add salt to beans while boiling. It increases the cooking time. Beans may be soaked in cold water several hours or overnight for faster cooking.
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Hi I have been making the Macedonian bean soup but I use navy beans
Just wondering has anyone tried olive oil instead of vegetable oil ?
Just because it’s a healthier oil
And if it changes the taste Lol