Croatian Bean Soup / Stew (Fažol I Testo)

• Beans
• 3 cups romano beans (cranberry beans)
• 5 cups water
• 2 teaspoons salt
• Soup
• 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 Fazol i testo rnor sausages in it (or if you prefer both).

beans, romano beans, water, salt, oil, shallot, garlic, tomato paste, paprika, salt, freshly ground pepper, stock, noodles, sausage

Taken from food52.com/recipes/33543-croatian-bean-soup-stew-fazol-i-testo (may not work)