Bosnian Grah with Dried Meat

Rinse the white beans, cover with cold water and leave to soak for 8 hours or overnight; then drain and rinse the beans.

Rinse the dried beef, cover with some of the water and simmer over low heat for 90 minutes until tender; remove the meat, cut it into pieces, and reserve the cooking liquid.

In a large pot, heat the oil, add the finely chopped onion and carrot, and sauté for 5–7 minutes until softened.

Add the diced beef and sauté for 8–10 minutes, until lightly browned on the surface.

Add the beans, dried meat, garlic, canned tomatoes and bay leaf, then pour in the reserved meat stock and the remaining water so the liquid covers the ingredients.

Bring to a boil, cover and simmer over low heat for 90 minutes, stirring occasionally; add more water if needed.

To make the roux, combine oil, flour and ground sweet paprika in a skillet, warm for 1–2 minutes without letting it darken, then thin it with a few spoonfuls of broth from the pot.

Stir the roux into the grah, mix well and simmer for another 3–5 minutes; season with salt and pepper to taste, remove the bay leaf and serve hot.