Recipe
Abšmalcane mahune
Zagreb green beans finished with bacon, garlic and buttered crumbs. A Tuesday-night plate that still smells like a Sunday kitchen.
Abšmalcane mahune takes about 40 minutes and makes 4 servings. Each serving has 399 kcal.
- Preparation
- 15 minutes
- Cooking
- 25 minutes
- Total time
- 40 minutes
- Servings
- 4
Nutrition per serving
- Calories
- 399 kcal
- Protein
- 16.2 g
- Carbohydrates
- 22.4 g
- Fat
- 26.8 g
Ingredients
- Green beans900 g
- Bacon150 g
- Garlic3 cloves
- Breadcrumbs40 g
- Butter30 g
- Sunflower oil1 tbsp
- Salt1 pinch
Instructions
- 1
Trim the stem ends from the green beans. Rinse them under cold water and leave them in the colander.
- 2
Bring a large pot of salted water to a boil. Add the beans and cook 12 minutes until tender but still holding their shape. Drain well.
Tip: Twelve minutes is the usual mark for supermarket beans. If a bean bends without snapping, it is done - do not cook them to mush.
- 3
While the beans cook, dice the bacon and crush the garlic.
- 4
Melt the butter with the oil in a wide pan over medium heat. Fry the bacon 3 minutes until the fat renders and the edges brown.
- 5
Add the garlic and breadcrumbs. Stir 30–40 seconds until the crumbs smell toasted - take the pan off before they burn.
Tip: Breadcrumbs go from gold to bitter in seconds. Keep the pan moving and pull it as soon as they smell nutty.
- 6
Tip the hot beans into a serving dish. Pour the bacon-crumb mixture over them and toss once. Taste for salt and serve at once.
Cooking methods
On the stove
Use a large pot so the beans swim freely - crowded beans steam and stay grassy. After draining, a wide steel pan on medium flame renders bacon without smoking. Watch the crumbs over a moderate flame; they toast faster than they look.
On induction
Boil the beans on level 8, then hold a lively simmer at 6. Fry the bacon on 5 so the fat melts before the meat hardens. Drop to 3–4 before the crumbs go in - induction plates stay hot and burn garlic in a blink.
Over an open fire
The bacon-crumb finish works in a cast-iron pan over medium embers. Boil the beans first in a pot at the hot edge of the fire, then move to cooler coals for the fry so the garlic does not scorch.
Recipe questions
- How long does this recipe take?
- Plan for about 40 minutes from start to finish.
- How many servings does this recipe make?
- This recipe makes 4 servings.
- Can I cook this recipe on induction?
- Yes. Boil the beans on level 8, then hold a lively simmer at 6. Fry the bacon on 5 so the fat melts before the meat hardens. Drop to 3–4 before the crumbs go in - induction plates stay hot and burn garlic in a blink.
- Can I cook this recipe over an open fire?
- Yes. The bacon-crumb finish works in a cast-iron pan over medium embers. Boil the beans first in a pot at the hot edge of the fire, then move to cooler coals for the fry so the garlic does not scorch.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
