I learned how to make this dish from my mother- in- law. In Serbian it's called branija. I thought the word meant stew or casserole. But I recently learned it just means beans. So this dish doesn't have a name other than beans. I"ll have to try and come up with one because it is definitely worthy of a name.
Yellow beans are in season here in Minnesota during the months of July and August. By September they are pretty hard to find. I've never found frozen yellow beans and canned yellow wax beans don't look very appetizing. Fresh yellow beans have such a nice vivid color and crisp flavor that they are worth using even though I can only make this dish once or twice a year.
Regarding the beef I use in this dish. Beef chuck works best but sometimes I buy that stew meat found in the packged meat section. This recipe is with the stew meat. The only difference is you'll need to cook it slower and on a lower heat.
Ingredients: 3 cups fresh yellow beans, 2 small onions or 1 large, 2 carrots, 2 ribs of celery, 2 lbs strew meat, 6 cloves garlic, 2 tablespoons flour, 1 tomato, 1 tsp paprika.
Directions: Using a heavy stock pot (make sure yours can go in the oven) sauté onions, carrots, celery and garlic in olive oil. Then add beef. Cook all together until beef has browned. Coat with 2 tablespoons flour. add the diced tomato, paprika and beans. Mix. Add enough water to just barely cover everything (too much water and it will be too watery). Lower heat and cook for 2 hours on very low heat. Then taste. Add salt and pepper. After two hours if it still looks too runny take 1/2 cup of the stew liquid and add another tablespoon of flour. Mix in a small bowl and then add back to the pot.
*beef should be nice and tender before putting in the oven. If it's not, then cook a little longer.
Preheat oven to 350 degrees.
Next: Place stock pot in preheated oven for one hour. Check on it occasionally to stir. It's done when the beans are soft. When it's done add more salt and pepper to your taste.