Fazuľový prívarok: tangy Slovak bean stew with fried eggs

Tip: tap a step to mark it as done.

1. Soak the beans

   Rinse the beans, cover with cold water, and leave to soak overnight.

2. Cook the beans

   1 hr

   Drain the beans, cover with fresh water, and add the bay leaf. Cook without salt for about 1 hour, until tender. Reserve 300 ml of the cooking water and drain off the rest.

3. Make the roux

   10 min

   Finely chop the onion and sauté it in the oil. Add the flour and cook, stirring, until light brown. Remove from the heat, stir in the paprika, and stir in the reserved bean cooking water until smooth. Add the beans, season with salt, vinegar, and sugar, and simmer for 5 minutes.

4. Fry the eggs

   5 min

   Fry 4 sunny-side-up eggs in the oil, leaving the yolks soft. Serve the bean stew with a fried egg and bread.

Tip: Cook the beans in fresh water, not the water they soaked in. The stew will thicken by the next day; thin it with water when reheating.

This recipe was translated from the Slovak original: Fazuľový prívarok na kyslo s volským okom