Mandja with Beans


~A hearty Macedonian style potato stew that is perfect for the colder months. It can be done in many ways such as being more of a soup consistency or other vegetables added.  I have added beans to this one and it did not disappoint!~

Prep time: 10 minutes
Cook time: 40 minutes
Serves: 4


1 large onion sliced
6 large potatoes peeled and cubed into medium chunks
1 cup of frozen green peas
1 400g can of cannellini beans drained and rinsed
4 cups ‘beef’ flavoured stock powder (I use Massel)
1 tbsp ground paprika
Salt and pepper to taste
2 tbsp oil
Parsley and paprika to garnish


Heat the oil in a pot, add the onion and cook for 2 minutes. Add the potatoes and cook a further 4 minutes to brown them. Add the paprika, stir it through and then add the stock. Bring to the boil and then cover and simmer for 30 minutes.

Add the green peas, beans, salt and pepper to taste and cook for a further 10 minutes uncovered or until potatoes are tender.

Serve hot and garnish with paprika and parsley. Eat it with fresh bread or homemade garlic bread like I have.

Cooks tip: If the stew gets too thick while cooking add a little more water as needed and adjust seasoning.

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