SELJAÈKI PASULJ

- pasulj (500 g)
- ulje (1 kašika)
- peršun (1 veza)
- suva slanina (200 g)
- biber
- vegeta
- so
- konzervirani paradajz (20 g)
- siræe

Naèin pripreme:

Prethodno natopljeni pasulj ocedite, pa pasulj stavite da se kuva, zajedno sa paradajzom. Slaninu isecite na veæe kocke, propržite na ulju i umešajte u pasulj. Kad pasulj bude kuvan, možete napraviti zapršku, ali i ne morate. Kuvajte još 10 minuta i na kraju dodajte siræeta po želji. Služite uz peèeni krompir.

It is not known which of the two ways of life the Greek, pre-Slav Chilandar was based on. It was probably idiorrhythmia, because the monastery was dedicated to the Virgin Mary, and at the time of iconoclasm that gave the Greeks reason to destroy it. One day in 1198, Saint Sava and Simeon Nemanya, each a ruler and a monk, purchased land and water there for the Serbian state and began to restore the monastery. Saint Sava organized his brotherhood on the basis of cenobitism, aiming at a more austere form of monastic life, and the monks at Chilandar lived their days on the same bread, on communal salt, and did not count the bees. Everything was communal, fire and water, even food in the dining hall, whose stone tables had hollows hewn in them for the glasses and salt and reinforced edges to keep the bread from falling off.