This specialty from Međimurje used to be enjoyed warm with fire cracking in the stove, and in the summer housewives would lower it into the wells in buckets and it would be eaten cooled to the well water temperature. Its name originates from words pretep (pritep), a mixture of sour cream and flour which is added to the cooked beans. It is served with chopped onion and paprika, and it can additional be made sour by adding vinegar.
500 g (18.5 oz) beans
1 tablespoon salt
1 bay leaf
250 ml (8.5 fl oz) milk
400 g (14 oz) sour cream
50 g (1.75 oz) rough flour
Leave the beans to soak overnight. Change its water and let it cook. When the beans boil, remove the water and add fresh one. Add salt and bay leaf.
When the beans are boiled, remove 250 ml water and replace it with milk. Add pepper and return to the stove. Boil briefly.
For the sour cream mixture, use the whisk to stir the sour cream and the flour so that you break the clots. Pour it into the beans, constantly stirring and boil briefly.
Traditionally, briefly fry the paprika on a spoonful of lard and pour over the soup. Serve the beans with chopped onion and home-baked bread.
You can make the beans more sour by adding some vinegar.
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