{"id":39389,"date":"2026-06-22T19:11:23","date_gmt":"2026-06-22T17:11:23","guid":{"rendered":"https:\/\/prizrenpost.com\/ba\/tepsija-od-pecenog-pasulja\/"},"modified":"2026-06-22T19:11:24","modified_gmt":"2026-06-22T17:11:24","slug":"tepsija-od-pecenog-pasulja","status":"publish","type":"post","link":"https:\/\/prizrenpost.com\/ba\/tepsija-od-pecenog-pasulja\/","title":{"rendered":"Tepsija od pe\u010denog pasulja"},"content":{"rendered":"<p><img decoding=\"async\" src=\"https:\/\/prizrenpost.com\/ba\/wp-content\/uploads\/fasule-pllaqi.jpg\" style=\"width:100%;height:auto;margin-bottom:20px\"><\/p>\n<p>Poseban recept koji tradicionalnom kuhanju pasulja daje jo\u0161 bolji ukus.<\/p>\n<p>Ovaj recept je idealan za sve vrste pasulja, pa ga pripremite odmah.<\/p>\n<p>(Sastojci ispod su za 4-5 osoba)<\/p>\n<p>400-500 g bijelog pasulja.<br \/>\n    1 srednji luk<br \/>\n    1 crvena paprika<br \/>\n    1 zelena paprika<br \/>\n    5 ka\u0161ika paradajz sosa<br \/>\n    4-5 ka\u0161ika maslinovog ulja<br \/>\n    Sol<br \/>\n    Pepper<br \/>\n    Svje\u017ea menta (prema \u017eelji)<\/p>\n<p>Za po\u010detak, AgroWeb.org savjetuje da ako je pasulj star no\u0107 prije pripreme, ostavite ga u vodi da omek\u0161a.<\/p>\n<p>Ili ako je novi pasulj, bacite ga direktno u lonac vode i stavite kuhati.<\/p>\n<p>Kada voda proklju\u010da, ostavite je da odstoji oko 3 minuta s vatre. sos<\/p>\n<p>Nakon \u0161to ste povr\u0107e potrebno u receptu oprali sa dosta vode, morate ga narezati na sitne komade.<\/p>\n<p>Stavite \u0161erpu na vatru u koju ste dodali maslinovo ulje, \u010dim se zagrije dodajte luk.<\/p>\n<p>Przite luk dok ne omek\u0161a, a zatim dodajte crveno povr\u0107e, a zatim dodajte crveno i zatim dodajte zeleno povr\u0107e. sos od paradajza i dve \u010da\u0161e vode. Ostavite sos na vatri 10 minuta.<\/p>\n<p>Ne zaboravite posoliti i pobiberiti po \u017eelji.<\/p>\n<p>Masulj ocijedite i prebacite u tepsiju poprskanu sa malo maslinovog ulja.<\/p>\n<p>Prelijte umak koji ste pripremili i pomije\u0161ajte drvenom kuha\u010dom tako da sastojci poprime aromu prethodno pripremljene.<\/p>\n<p> na 150-170 stepeni Celzijusa i ostavite da se kuva dok mahune potpuno ne omek\u0161aju i ostane malo te\u010dnosti.<\/p>\n<p>Ovaj recept mo\u017eete popratiti salatama sa ukiseljenim, ali sve\u017eim sezonskim povr\u0107em.<\/p>\n<p>Tako\u0111e, ukus bi bio idealan ako se poslu\u017eite sa toplim kukuruznim hlebom.<\/p>\n<p>\u010cak i ako \u017eelite, mo\u017eete dodati i jo\u0161 ukusa. (pecivo), koje prvo morate prokuhati i sa njegovim sokom pripremiti mahune kao \u0161to je gore navedeno.<\/p>\n<hr style=\"margin:30px 0\">\n<p style=\"font-size:13px;color:#666\">Izvor: <strong>prizrenpost<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Poseban recept koji tradicionalnom kuhanju pasulja daje jo\u0161 bolji ukus. Ovaj recept je idealan za sve vrste pasulja, pa ga pripremite odmah. (Sastojci ispod su za 4-5 osoba) 400-500 g bijelog pasulja. 1 srednji luk 1 crvena paprika 1 zelena paprika 5 ka\u0161ika paradajz sosa 4-5 ka\u0161ika maslinovog ulja Sol Pepper Svje\u017ea menta (prema \u017eelji) [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":39390,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[],"class_list":["post-39389","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuhinja"],"views":6,"_links":{"self":[{"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/posts\/39389","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/comments?post=39389"}],"version-history":[{"count":1,"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/posts\/39389\/revisions"}],"predecessor-version":[{"id":39391,"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/posts\/39389\/revisions\/39391"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/media\/39390"}],"wp:attachment":[{"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/media?parent=39389"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/categories?post=39389"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/tags?post=39389"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}