It is a mystery to me as to how we came about this wonderful meat shop, but my family, and friends have been loyal customers of Ilowski Sausage Co., for years now. They have the best smoked bacon, and ribs, ever! For those of you in Michigan, if you are close enough visit them; you will definitely be back for more.
Growing up in Croatia, my family smoked meats every year, and we had awesome sausages, prosciuttio, ribs, and much more. I love smoked meats! We just had a big order @ Ilowski’s this w/e, and would you look at that bacon!
It's only in order, with such nice bacon, to share with you, one of my favorite dishes, and another favorite in the former countries of Yugoslavia, baked beans, better known as “prebranac” topped with sliced smoked bacon, definitely not for those who are trying to lose weight : )
Macedonians call it “gravce na tavce”, and it is traditionally prepared in clay pots, but I didn’t have one. Guess it’s time to update my shopping list because I have few more dishes that are just ment to be prepared in clay pots. Yeah, shopping! I do need some retail therapy; this winter has been nothing short of depressing with another blizzard yesterday afternoon…brrrr…
Basically, there is no true recipe; it’s one of those meals you just put together with key ingredients. You can exclude the bacon, or instead of bacon you can top it with some nice sausages. The flavor is just amazing, the garlic and bay leaf really are the key, and of course smell of baked smoked bacon doesn’t hurt : )
Baked beans (Prebranac or Gravce na Tavce)
1 lb large lima beans
2-3 medium onions, cut up
Approx. ¼ cup oil (to sauté the onions and carrots)
1 large carrot, cut up
2 garlic cloves, minced
1 bay leaf
1 Tbsp paprika seasoning
Ground black pepper
1 Tbsp of flour
Boil beans for about 10-15 min., and then drain completely, and add fresh boiling water, bay leaf, salt to taste, and then cook beans for 2 – 2 ½ hours over low heat. By then it will be cooked, and most water will evaporate, check occasionally to make sure you don’t completely dry them out. Drain, but save the water, don’t discard.
In a separate pan, sauté onions and carrots, and when nice and caramelized add paprika seasoning, garlic, black pepper, and a tablespoon of flour, and mix it all into cooked beans. Carefully combine, and put in a baking dish of your choice. Pour the water you saved, over the beans, top with bacon or sausages, and bake. I bake it for about 20 minutes @ 425 F.