A thick, hearty bean and vegetable stew from Istria, loaded with seasonal greens, potatoes, and corn, simmered for hours into a dense, nourishing potage.
Ingredients
300g dried borlotti beans, soaked overnight
2 medium potatoes, cubed
1 cup sweet corn kernels
200g seasonal greens (kale, cabbage, or chard)
2 carrots, diced
1 large onion, diced
3 cloves garlic, minced
3 tbsp olive oil
1 bay leaf
1 tsp salt
Black pepper
1.5 litres water
Instructions
1Drain soaked beans, place in a large pot with fresh water, and boil for 45 minutes until nearly tender.
2Add potatoes, carrots, corn, onion, garlic, and bay leaf. Simmer for 20 minutes.
3Add chopped seasonal greens and olive oil. Cook for another 15-20 minutes until everything is very tender.
4Mash about a third of the stew against the side of the pot to thicken the broth. Season with salt and pepper.
5Serve in deep bowls with a generous drizzle of olive oil and crusty bread.
Did You Know?
In Istria, the saying goes "svaki dan maneštra" (maneštra every day) — the stew is such a staple that Istrians joke it is eaten every single day of the year.