Croatian Bean Soup / Stew (Fažol i testo)

By anka
February 3, 2015
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Author Notes: Usually is made with dry beans and requires much more time.
Last year I bought half a bushel of romano beans, so I had some in the freezer.
Fresh Romano beans ( or Fresh cranberry beans ) may be found at farmers markets in late summer
After shelling and cleaning they do n’t require presoaking and they cook in under an hour.
In winter substitute with 2 cans ( 19 oz ) of romano beans, drained and rinsed ( optional ).

Serves: 6


  • 3 cups romano beans (cranberry beans)
  • 5 cups water
  • 2 teaspoons salt


  • 3 teaspoons oil
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon paprika
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon freshly ground pepper
  • 4 cups stock or water
  • Wide homemade noodles cut short ( or 2 cups short pasta like elbow macaroni)
  • Smoked sausage (one per person)
  1. In large saucepan place beans, water and salt. Bring to a boil and reduce heat to a simmer.
  2. Cook, uncovered, about 40 minutes or until tender.
  3. Turn off heat and let beans cool in liquid.
  4. Drain and use in soup or salads.
  5. For soup, heat oil in a big pot over medium heat.
  6. Add flour and cook 3-4 minutes, until it changes colour.
  7. Stir in shallot, garlic, tomato paste and paprika, and cook about 1 minute.
  8. Add stock and cooked beans and simmer another 20 minutes to blend flavours.
  9. If you do not want to use flour, just omit the flour and pure 1/3 of a soup.
  10. Make soup up to a couple days ahead and refrigerate.
  11. Just before serving, reheat soup and cook noodles for Fažol i testo or sausages in it (or if you prefer both).

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