Abshmalcane beans (Ashmalcane beans;))))
The dish, which was cooked by my grandmother, is cooked by my mother and sister and I and we all adore it, it smells of summer and childhood and despite its simplicity, it turns out to be a real little gourmet delight every time. It can serve as a side dish, but for me it is more often a main dish with which I add "side dishes" according to the current inspiration and what I have in the fridge. There are more variations but this is a "winning combination" for me! Good apetite!!! ;)
- Remove the tops from the beans, cut them to the desired length, wash them and cook together with the peeled diced potatoes in salted water with the addition of Vegeta. Cook until potatoes and beans are soft, approx. 20 min.
- When the beans and potatoes are cooked, strain but not completely, free a couple of tablespoons of cooking water and leave.
- In a frying pan in a little oil fry finely chopped onion, when slightly browned remove from heat and sprinkle with 2 teaspoons of paprika powder, stir until you get a reddish mixture.
- Pour the fried onions over the beans and potatoes, stir and add the pepper as desired.
Abšmalcane beans are a great addition to breaded meat or steaks on a "sudden" basis.