Soups
Manistra od Bobića
Ingredients
- - 400 g (14 oz) fresh borlotti (cranberry) beans, shelled
- - 2 corn cobs, kernels removed
- - 2 medium potatoes, peeled and diced
- - 100 g (3.5 oz) smoked pork rib or pancetta, diced
- - 1 onion, finely chopped
- - 2 tbsp olive oil
- - 1.2 litres (5 cups) water or light stock
- - Salt and black pepper, to taste
Method
- Heat olive oil in a large pot and sauté the onion and smoked pork until fragrant.
- Add the shelled beans and water, bring to a boil, then simmer for 30 minutes.
- Add the diced potatoes and corn kernels, continue simmering for 20-25 minutes until beans and potatoes are tender.
- Season with salt and pepper to taste.
- Let the soup rest for 5 minutes before serving to thicken slightly.
Introduction: A late-summer Dalmatian soup made from fresh borlotti (bobići) beans and sweetcorn, simmered with potatoes
and cured pork for depth.
Cultural Background: A late-summer Dalmatian soup made from fresh borlotti (bobići) beans and sweetcorn, simmered with potatoes
and cured pork for depth. Traditionally prepared when fresh beans and corn are both in season, it's a hearty,
rustic dish rooted in Dalmatian hinterland cooking.
Tips: Fresh borlotti beans give the best texture, but dried (pre-soaked) beans can be substituted. The soup thickens
as it cools — thin with a little water when reheating.
Variations: A vegetarian version omits the smoked pork and uses a splash of olive oil and smoked paprika for depth.
Storage: Refrigerate for up to 4 days; freezes well for up to 3 months.
Reheating: Reheat gently on the stovetop, adding a splash of water if too thick.
Nutrition: Per serving (approx.): 260 kcal, 12 g protein, 8 g fat, 36 g carbohydrate.
FAQs
Q: Can dried beans be used instead of fresh?
A: Yes, soak dried borlotti beans overnight and adjust cooking time as needed until tender.
Q: What does 'bobići' mean?
A: It refers to the fresh, in-pod borlotti beans used in this dish, a Dalmatian late-summer staple.