{"id":4006,"date":"2026-07-22T22:16:57","date_gmt":"2026-07-22T22:16:57","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/angolska-nacionalna-jela\/angolska-feijoada\/"},"modified":"2026-07-22T22:16:57","modified_gmt":"2026-07-22T22:16:57","slug":"angolska-feijoada","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/angolska-nacionalna-jela\/angolska-feijoada\/","title":{"rendered":"Angolska Feijoada"},"content":{"rendered":"\n<style>\n#recipe-sr-angola-feijoada-angolana{\n  --gj-bg:#F6F5F1;--gj-card:#FFFFFF;--gj-ink:#181A1B;--gj-ink-2:#5C6063;\n  --gj-amber:#B07E2B;--gj-amber-2:#8F6318;--gj-amber-soft:#F1E7D2;\n  --gj-slate:#2B3A42;--gj-slate-deep:#1F2B32;--gj-line:#E5E3DB;--gj-line-2:#D6D3C8;--gj-r:14px;\n  font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;font-weight:400;color:var(--gj-ink);background:var(--gj-bg);\n  max-width:1040px;margin:0 auto;padding:52px 24px 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print{#recipe-sr-angola-feijoada-angolana{max-width:100%;padding:0;background:#fff;color:#000;font-size:11.5pt;line-height:1.5;content-visibility:visible}#recipe-sr-angola-feijoada-angolana .gj-hero,#recipe-sr-angola-feijoada-angolana .gj-cap,#recipe-sr-angola-feijoada-angolana .gj-eyebrow i{display:none}#recipe-sr-angola-feijoada-angolana .gj-h1{font-size:22pt}#recipe-sr-angola-feijoada-angolana .gj-h1 .gj-serif,#recipe-sr-angola-feijoada-angolana .gj-sec .gj-serif,#recipe-sr-angola-feijoada-angolana .gj-steps>li::before,#recipe-sr-angola-feijoada-angolana .gj-intro p:first-of-type::first-letter,#recipe-sr-angola-feijoada-angolana .gj-stage,#recipe-sr-angola-feijoada-angolana .gj-cue{color:#000}#recipe-sr-angola-feijoada-angolana .gj-rail,#recipe-sr-angola-feijoada-angolana .gj-close{background:#fff;color:#000;border:1px solid #999}#recipe-sr-angola-feijoada-angolana .gj-rail-t,#recipe-sr-angola-feijoada-angolana .gj-rail-stop b,#recipe-sr-angola-feijoada-angolana .gj-close .gj-serif{color:#000}#recipe-sr-angola-feijoada-angolana .gj-rail-stop span,#recipe-sr-angola-feijoada-angolana .gj-rail-sum,#recipe-sr-angola-feijoada-angolana .gj-close p{color:#222}#recipe-sr-angola-feijoada-angolana .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}#recipe-sr-angola-feijoada-angolana .gj-ing-group,#recipe-sr-angola-feijoada-angolana .gj-steps>li,#recipe-sr-angola-feijoada-angolana .gj-rail,#recipe-sr-angola-feijoada-angolana .gj-close,#recipe-sr-angola-feijoada-angolana .gj-nutri-row,#recipe-sr-angola-feijoada-angolana .gj-fact{break-inside:avoid}#recipe-sr-angola-feijoada-angolana .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;font-size:9pt;letter-spacing:.05em;color:#666}}\n<\/style>\n<article id=\"recipe-sr-angola-feijoada-angolana\" lang=\"sr\">\n<p class=\"gj-eyebrow\">Angolska kuhinja <i>\u00b7<\/i> Glavno jelo <i>\u00b7<\/i> Recept<\/p>\n<h2 class=\"gj-h1\"><b>Feijoada Angolana<\/b> sa pasuljem i svinjskim rebrima <span class=\"gj-serif\">uz dimljenu kobasicu<\/span><\/h2>\n<p class=\"gj-sub\">Namo\u010deni pasulj se sporo kuva sa svinjskim rebrima, dimljenom kobasicom, slaninom, paradajzom, \u0161argarepom, kupusom, lovorom, gindungom i malo crvenog palminog ulja.<\/p>\n<div class=\"gj-facts\"><p class=\"gj-facts-top\"><span><i>Kategorija:<\/i> <b>Glavno jelo<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Kuhinja:<\/i> <b>Angolska<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Te\u017eina:<\/i> <b>Zahtevno<\/b><\/span><\/p><div class=\"gj-facts-grid\"><div class=\"gj-fact\"><span class=\"gj-fact-l\">Porcije<\/span><span class=\"gj-fact-v\">8 porcija<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">30 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">2 h 50 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Ukupno<\/span><span class=\"gj-fact-v\">11 h 20 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 765 kcal<\/span><\/div><\/div><\/div>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Feijoada-Angolana-2.webp\" alt=\"\u0160iroki kadar glinenog lonca sa pasuljem, svinjskim rebrima, slaninom i kobasicom pored pirin\u010da\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<p class=\"gj-cap\">Feijoada u glinenom loncu na tamnom drvetu, uz \u010diniju belog pirin\u010da i \u017euti zrnasti prilog.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Pasulj, dim i kasno soljenje<\/h2><\/div>\n<div class=\"gj-intro\"><p>Feijoada pripada \u0161irokoj portugalskojezi\u010dnoj porodici jela od pasulja i mesa. Angolske verzije menjaju vrstu pasulja, svinjske komade, zeleno povr\u0107e i ja\u010dinu ljute paprike prema dostupnosti. Ovaj recept koristi beli ili svetlosme\u0111i suvi pasulj, mesnata svinjska rebra, dimljeni chouri\u00e7o ili lingui\u00e7u, slaninu, kupus i \u0161argarepu. Cilj je gusta, kremasta te\u010dnost u kojoj mnoge mahune ostaju cele, dok su rebra potpuno meka. Pirina\u010d i mala koli\u010dina maniokovog priloga prate jelo bez dodatnog za\u010dinjavanja.<\/p><p class=\"gj-pull\">So ulazi na kraju, kada se vidi koliko su rebra, slanina i dimljena kobasica ve\u0107 za\u010dinili pasulj.<\/p><p>Osam sati namakanja nije samo prakti\u010dna stavka u rasporedu. Pasulj ravnomerno upija vodu, kra\u0107e se kuva i manje puca. Voda od namakanja se baca, a mahune se ispiraju. Slanina se prvo polako topi, pa njena mast poma\u017ee da rebra dobiju boju. Crveno palmino ulje dodaje se tek uz luk i za\u010dine, u maloj koli\u010dini koja zaokru\u017euje boju i ukus bez potiskivanja dimljenog mesa.<\/p><p>Paradajz mora da izgubi sirovu vodenost pre nego \u0161to u\u0111u pasulj, lovor, rebra i voda. Prvih sedamdeset pet minuta razvijaju kremastu osnovu. Dimljena kobasica i \u0161argarepa dodaju se kasnije, po\u0161to su ve\u0107 ukusne i ne tra\u017ee isto vreme kao sirova rebra. Kupus ulazi poslednjih dvadeset minuta, dovoljno da omek\u0161a, ali ne da se sasvim izgubi u te\u010dnosti. Burno klju\u010danje bi pokidalo ko\u017eice pasulja i br\u017ee razbilo povr\u0107e.<\/p><p>So se odre\u0111uje tek posle kobasice i slanine. Njihov sadr\u017eaj natrijuma zna\u010dajno se razlikuje, pa su predvi\u0111ena najvi\u0161e 4 g dodatne soli. Potpuno skuvan pasulj lako se gnje\u010di na ivici ka\u0161ike; nedovoljno kuvan pasulj se ne proba. Kada je \u010dorba suvi\u0161e retka, zavr\u0161nih deset do dvanaest minuta kuva se nepoklopljeno. Jedna kutla\u010da pasulja mo\u017ee se pritisnuti o zid lonca samo kada je potrebna dodatna gustina, bez pretvaranja celog jela u pire.<\/p><p>Razli\u010dite sorte pasulja upijaju vodu razli\u010ditom brzinom. Beli i svetlosme\u0111i pasulj sli\u010dne veli\u010dine mogu da prate isti raspored, ali veoma star pasulj ostaje tvrd i posle dugog kuvanja. Kiselina iz paradajza zato ulazi u ve\u0107 razvijenu osnovu zajedno sa mesom, a pasulj mora da ima dovoljno vode i stabilnu toplotu. Kada se nivo te\u010dnosti spusti ispod mahuna, dodaje se samo vrela rezervna voda, jer hladna voda prekida kr\u010dkanje i produ\u017eava kuvanje.<\/p><p>Jelo je jo\u0161 skladnije posle kratkog odmora, a slede\u0107eg dana \u010dorba postaje gu\u0161\u0107a. Tada se pri podgrevanju voda dodaje postepeno, po nekoliko ka\u0161ika, da se ne izgubi kremast karakter. Dimljena kobasica se bira prema umerenoj slanosti i \u010dvrstoj strukturi koja podnosi pola sata kuvanja. Ako je veoma masna, deo masno\u0107e sa povr\u0161ine mo\u017ee da se skine ka\u0161ikom pre serviranja, ali potpuno uklanjanje bi oduzelo aromu za\u010dina i dima.<\/p><p>Porcionisanje se radi pre nego \u0161to se lonac iznese na sto. Rebra se prebroje, a kolutovi kobasice i komadi slanine ravnomerno rasporede, jer se te\u017ei sastojci spu\u0161taju ka dnu. Kupus i \u0161argarepa ne slu\u017ee samo kao dodatak boji; oni donose slatko\u0107u koja ubla\u017eava dim i ljutinu. Gindungo treba da zagreje zavr\u0161etak zalogaja, a ne da prekrije ukus pasulja i svinjetine.<\/p><p>Lovor se pre serviranja pa\u017eljivo uklanja, a povr\u0161ina proverava na sitne fragmente kosti. Duga\u010dko kuvanje omek\u0161ava rebra, pa se porcije prenose \u0161irokom ka\u0161ikom umesto hvataljkama. Svaka \u010dinija dobija i dovoljno kremaste te\u010dnosti.<\/p><\/div>\n<div class=\"gj-rail\"><p class=\"gj-rail-t\">Vremenska linija pripreme<\/p><div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>Pasulj se pokriva hladnom vodom i nama\u010de.<\/span><\/div><div class=\"gj-rail-stop\"><b>8:05<\/b><span>Slanina se topi, a rebra dobijaju boju.<\/span><\/div><div class=\"gj-rail-stop\"><b>8:38<\/b><span>Pasulj po\u010dinje dugo kr\u010dkanje sa rebrima.<\/span><\/div><div class=\"gj-rail-stop\"><b>11:20<\/b><span>Kupus je mekan, a \u010dorba obla\u017ee ka\u0161iku.<\/span><\/div><\/div><p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Pasulj se nama\u010de osam sati, zatim ocedi i ispere. Slanina se otopi, rebra zapeku, a luk, beli luk, gindungo, paprika i paradajz kuvaju u osnovi sa malo crvenog palminog ulja. Pasulj, lovor i rebra kr\u010dkaju 75 minuta. Kobasica i \u0161argarepa kuvaju se jo\u0161 30 minuta, kupus 20 minuta, a zavr\u0161na redukcija traje do 12 minuta. So se dodaje tek posle degustacije. Ukupno vreme je 11 sati i 20 minuta, od \u010dega osam sati otpada na namakanje. Posle kratkog odmora proverava se gustina; pri podgrevanju se vrela voda dodaje postepeno jer pasulj nastavlja da upija te\u010dnost. Zavr\u0161na tekstura proverava se posle kratkog odmora van vatre.<\/p><\/div>\n<div class=\"gj-ing-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div><div class=\"gj-ing-grid\"><div><div class=\"gj-ing-group\"><h3>Pasulj i meso<\/h3><ul><li><b>500 g suvog belog ili svetlosme\u0111eg pasulja, prebranog i ispranog<\/b><\/li><li><b>2.000 ml vode za namakanje<\/b> \u2014 <em>baciti posle namakanja<\/em><\/li><li><b>900 g mesnatih svinjskih rebara, razdvojenih<\/b><\/li><li><b>300 g dimljenog chouri\u00e7a ili lingui\u00e7e, u kolutovima od 1 cm<\/b><\/li><li><b>150 g slanine, u kockicama<\/b><\/li><\/ul><\/div><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Povr\u0107e i za\u010dini<\/h3><ul><li><b>25 ml crvenog palminog ulja<\/b><\/li><li><b>300 g \u017eutog crnog luka, seckanog<\/b><\/li><li><b>20 g belog luka, sitno seckanog<\/b><\/li><li><b>400 g zrelog paradajza, seckanog<\/b><\/li><li><b>8 g gindunga ili druge ljute crvene paprike, sitno seckane<\/b><\/li><li><b>4 g slatke mlevene paprike<\/b><\/li><li><b>2 g lovorovog lista, oko 3 lista<\/b> \u2014 <em>ukloniti pre serviranja<\/em><\/li><li><b>300 g \u0161argarepe, u komadima od 2 cm<\/b><\/li><li><b>300 g zelenog kupusa, u debelim trakama<\/b><\/li><li><b>do 4 g kuhinjske soli<\/b> \u2014 <em>tek posle degustacije<\/em><\/li><li><b>2.000 ml vode za kuvanje<\/b> \u2014 <em>po\u010deti sa 1,8 l<\/em><\/li><\/ul><\/div><\/div><\/div><div class=\"gj-ing-note\"><b>Alergeni i bezbednost.<\/b> Nema glavnih deklarisanih alergena; proveriti sastav industrijske kobasice. Koli\u010dine su namenjene navedenom prinosu; \u010duvanje i temperature navedeni su u koracima i napomenama.<\/div><\/div>\n<div class=\"gj-steps-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Priprema, korak po korak<\/h2><\/div><p class=\"gj-stage\">Namakanje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Namo\u010dite pasulj<\/p><p class=\"gj-step-x\">Prelijte pasulj sa 2 l vode tako da bude pokriven najmanje 8 cm i ostavite 8 sati; u toploj prostoriji dr\u017eite u fri\u017eideru. <span class=\"gj-cue\">Mahune su nabubrele i ravnomerno hidrirane.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ocedite i isperite<\/p><p class=\"gj-step-x\">Bacite vodu od namakanja i isperite pasulj. <span class=\"gj-cue\">Voda od ispiranja je uglavnom bistra.<\/span><\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Osnova i dugo kuvanje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Zapecite meso<\/p><p class=\"gj-step-x\">Slaninu topite 6 minuta, dodajte rebra i zapecite 10 minuta, zatim izvadite oba sastojka. <span class=\"gj-cue\">Slanina je pustila mast, a rebra imaju sme\u0111e povr\u0161ine.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Skuvajte aromati\u010dnu osnovu<\/p><p class=\"gj-step-x\">Dodajte palmino ulje i luk, kuvajte 8 minuta. Beli luk, gindungo i papriku kuvajte jo\u0161 1 minut. <span class=\"gj-cue\">Luk je mekan, za\u010dini miri\u0161u pe\u010deno bez zagorevanja.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Redukujte paradajz<\/p><p class=\"gj-step-x\">Dodajte paradajz i kuvajte 8 minuta. <span class=\"gj-cue\">Nema velikih sirovih komada, a smesa je gusta.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Kr\u010dkajte pasulj<\/p><p class=\"gj-step-x\">Vratite rebra i slaninu, dodajte pasulj, lovor i 1,8 l vode. Delimi\u010dno poklopite i kuvajte 75 minuta. <span class=\"gj-cue\">Pasulj je vi\u0161e od pola mekan, a te\u010dnost postaje kremasta.<\/span><\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Kobasica i povr\u0107e<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Dodajte kobasicu i \u0161argarepu<\/p><p class=\"gj-step-x\">Kuvajte 30 minuta, uz malo rezervne vode kada pasulj iza\u0111e iznad te\u010dnosti. <span class=\"gj-cue\">\u0160argarepa je skoro meka, pasulj se gnje\u010di na ivici.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dodajte kupus<\/p><p class=\"gj-step-x\">Kuvajte jo\u0161 20 minuta. <span class=\"gj-cue\">Kupus je mekan, a mnoge mahune i dalje cele.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Doterajte gustinu i so<\/p><p class=\"gj-step-x\">Probajte, dodajte do 4 g soli, uklonite lovor i po potrebi kuvajte nepoklopljeno 10\u201312 minuta. <span class=\"gj-cue\">Te\u010dnost obla\u017ee ka\u0161iku, a rebra su meka.<\/span><\/p><\/div><\/li><\/ol><\/div>\n<div class=\"gj-prose\"><div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Serviranje, \u010duvanje i prakti\u010dne napomene<\/h2><\/div><h3>Serviranje<\/h3><p>Slu\u017eiti u dubokim \u010dinijama sa obi\u010dnim pirin\u010dem i malom koli\u010dinom kasavinog bra\u0161na ili tostiranog maniokovog griza. Pre sipanja ravnomerno rasporediti rebra i kobasicu.<\/p><h3>\u010cuvanje i podgrevanje<\/h3><p>Ohladiti u plitkim posudama u roku od 2 sata i \u010duvati 3\u20134 dana u fri\u017eideru. Podgrejati do 74 \u00b0C uz dodatak vode, jer pasulj nastavlja da upija te\u010dnost.<\/p><h3>Varijacije i zamene<\/h3><p>Beli pasulj mo\u017ee se zameniti svetlosme\u0111im sli\u010dne veli\u010dine. Kelj mo\u017ee zameniti kupus i dodaje se poslednjih 15 minuta.<\/p><h3>Saveti iz test kuhinje<\/h3><p>So dodati kasno. Kr\u010dkanje treba da bude stabilno, ne burno. Samo po potrebi izgnje\u010diti jednu kutla\u010du pasulja.<\/p><h3>Potrebna oprema<\/h3><p>Te\u017eak lonac od 6\u20137 l spre\u010dava zagorevanje; velika \u010dinija daje prostor za namakanje; \u0161iroka ka\u0161ika podi\u017ee rebra bez lomljenja pasulja.<\/p><\/div>\n<div class=\"gj-nutri\"><div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Nutritivne vrednosti po porciji<\/h2><\/div><dl class=\"gj-nutri-row\"><div><dt>Kalorije<\/dt><dd>\u2248 765 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 51 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 44 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 43 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 13 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 1060 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><b>Veli\u010dina porcije:<\/b> 1 duboka \u010dinija, oko 450 g. <b>Klju\u010dni alergeni:<\/b> Nema glavnih deklarisanih alergena; proveriti sastav industrijske kobasice. Vrednosti su pribli\u017ene procene zasnovane na standardnim referentnim podacima; stvarne vrednosti zavise od proizvo\u0111a\u010da, obrade, zadr\u017eavanja ulja i porcionisanja.<\/p><\/div>\n<div class=\"gj-close\"><p class=\"gj-serif\">Kremast pasulj i cela zrna mogu postojati u istoj \u010diniji kada je kr\u010dkanje mirno.<\/p><p>Dobar rezultat zavisi od redosleda: namakanje, zape\u010dena rebra, dugo kuvanje pasulja, kasno dodata kobasica i kupus, pa tek onda kona\u010dna so i gustina. Tako meso ostaje ravnomerno raspore\u0111eno, a \u010dorba puna bez bra\u0161na.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-angola-feijoada-angolana\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"Recipe\",\"name\":\"Feijoada Angolana sa pasuljem i svinjskim rebrima uz dimljenu kobasicu\",\"description\":\"Namo\u010deni pasulj se sporo kuva sa svinjskim rebrima, dimljenom kobasicom, slaninom, paradajzom, \u0161argarepom, kupusom, lovorom, gindungom i malo crvenog palminog ulja.\",\"inLanguage\":\"sr\",\"image\":[\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Feijoada-Angolana-3.webp\",\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Feijoada-Angolana-1.webp\",\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Feijoada-Angolana-2.webp\"],\"author\":{\"@type\":\"Organization\",\"@id\":\"https:\/\/travelshelper.com\/#organization\",\"name\":\"Travel S Helper\",\"url\":\"https:\/\/travelshelper.com\"},\"recipeCuisine\":\"Angolska\",\"recipeCategory\":\"Glavno jelo\",\"cookingMethod\":\"Namakanje i sporo kr\u010dkanje\",\"keywords\":\"feijoada angolana,pasulj,svinjska rebra,dimljena kobasica,slanina,kupus\",\"prepTime\":\"PT30M\",\"cookTime\":\"PT2H50M\",\"totalTime\":\"PT11H20M\",\"recipeYield\":\"8 porcija\",\"nutrition\":{\"@type\":\"NutritionInformation\",\"calories\":\"765 kcal\",\"carbohydrateContent\":\"51 g\",\"proteinContent\":\"44 g\",\"fatContent\":\"43 g\",\"fiberContent\":\"13 g\",\"sodiumContent\":\"1060 mg\",\"servingSize\":\"1 duboka \u010dinija, oko 450 g\"},\"recipeIngredient\":[\"500 g suvog belog ili svetlosme\u0111eg pasulja, prebranog i ispranog\",\"2.000 ml vode za namakanje\",\"900 g mesnatih svinjskih rebara, razdvojenih\",\"300 g dimljenog chouri\u00e7a ili lingui\u00e7e, u kolutovima od 1 cm\",\"150 g slanine, u kockicama\",\"25 ml crvenog palminog ulja\",\"300 g \u017eutog crnog luka, seckanog\",\"20 g belog luka, sitno seckanog\",\"400 g zrelog paradajza, seckanog\",\"8 g gindunga ili druge ljute crvene paprike, sitno seckane\",\"4 g slatke mlevene paprike\",\"2 g lovorovog lista, oko 3 lista\",\"300 g \u0161argarepe, u komadima od 2 cm\",\"300 g zelenog kupusa, u debelim trakama\",\"do 4 g kuhinjske soli\",\"2.000 ml vode za kuvanje\"],\"recipeInstructions\":[{\"@type\":\"HowToSection\",\"name\":\"Namakanje\",\"itemListElement\":[{\"@type\":\"HowToStep\",\"name\":\"Namo\u010dite pasulj\",\"text\":\"Prelijte pasulj sa 2 l vode tako da bude pokriven najmanje 8 cm i ostavite 8 sati; u toploj prostoriji dr\u017eite u fri\u017eideru. 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