ReceptnaptárBoranija (green beans with tomato and onion, with yogurt)
Boranija is a summer dish of Serbian and Bosnian home cooking, and its name simply means green beans. The tender beans mingle in a tomato and onion sauce, and fresh garlic and cold yoghurt add the punch at the end. It is a vegetarian one-pot dish, and with bread it makes a complete lunch on its own.
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Ingredients
Method
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- Boil the green beans in salted water until tender (8-10 minutes), then drain.
- Heat the oil in a pan over medium-high heat.
- Cook the onion until translucent.
- Add the tomatoes, bring to a boil and season with salt.
- Stir in the beans and heat through; stir in the garlic just before serving.
- Serve with yogurt.
Source: Wikibooks Cookbook – Green Beans with Tomato and Onion (Boranija) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Drain the beans as soon as they are cooked, because they keep softening in the sauce. They should go into the pan crisp, not falling apart.
- Stir in the garlic only at the end, so it keeps its fresh, strong aroma and doesn't turn bitter.
- A pinch of sugar softens the acidity of tomatoes that aren't ripe enough. In winter, good-quality tinned tomatoes work too.
Frequently asked questions
How do I make it vegan?
Leave out the yoghurt or swap it for an unsweetened plant-based yoghurt. The sauce itself is vegan.
How long does it keep?
It keeps for 3 days in the fridge, and it tastes even better the next day. Always add the yoghurt fresh, when serving.
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