Buranija (Green Bean Stew)

Buranija (Green Bean Stew)

This weekend I caught up with my aunts and grandmothers in Bosnia (via this awesome little piece of technology called Magic Jack…look it up if you have family overseas).  And majka, my mama’s mama, asked me if I have been making Bosnian food for Andrew.  Of course I told a white lie and said yes, but I will be the first to admit (to you all, not to majka) I have been slacking on cooking Bosnian food.

Buranija (Green Bean Stew)

So with a slightly guilty conscience I was inspired to make a one of my childhood favorite stews: buranija (boo-raani-yah).  I did not want to fuss over the meat I used in the stew.  Traditionally, beef stew meat or chicken thighs/wings are used.  I wanted minimal effort, with a tasty end result.  I always keep frozen turkey meatballs on-hand for these lazy chef emergencies.  Usually, I do enjoy making my own meatballs, but it was a week night and I just wanted a one-pot, 30-minute meal.

Buranija (Green Bean Stew)

The starch from the potatoes will thicken the stew, you can always add extra water to thin the consistency if that is what you prefer. 

This stew is very similar to grašak (the pea stew I have previously posted on here).  Whenever people ask me what Bosnian food is like the answer is: stews, pita (savory pies), Ćevapi (grilled kebabs), and lamb.  Stews are a staple in bosnian cuisine.

Buranija (Green Bean Stew)

Enjoy this little piece of my heritage the next time you’re looking for a quick, hearty meal for your family.

As always,

Bon Appeteek

Prep time: 5-10 minutes
Cook time: 30 minutes
Servings: 4-6

The Players:

1 T extra virgin olive oil
1/2 yellow onion, diced
1 russet potato, peeled and diced
2 carrots, rinsed and sliced (1/4 to 1/2 inch thick)
12 oz frozen cut green beans
10-12 frozen turkey meatballs
2 1/2 C water
1 T tomato paste
1/2 t smoked paprika
1 t garlic powder
1 t dried dill
salt and pepper to taste (I used 1 t Vegeta in place of salt)
optional garnish: 1 T fresh chopped parsley

The Rules: 

  1. Heat 1 oil in a dutch oven or stockpot on medium-high heat then add onions and carrots and cook until onion is translucent ~3 minutes.
  2. Add remaining ingredients (except optional parsley) and stir well.  Bring the stew to a boil, and reduce heat setting to medium.  Replace lid on pot and cook for 25 minutes, stirring occasionally.
  3. Let the stew cool for 10-15 minutes before eating.  Garnish with optional parsley.

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