Bosnian Bean Soup

Name: Bosnian Bean Soup
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6
Cuisine: Bosnia and Herzegovina
Ingredients: Dried beans, soaked overnight — 350 g (1 3/4 cups); Smoked beef or smoked pork ribs, diced — 150 g (5 oz); Onion, diced — 1; Carrot, diced — 1; Sunflower oil — 2 tbsp (30 ml); Sweet paprika — 1 tbsp; Tomato paste — 2 tbsp; Water or stock — 1.5 L (6 cups); Bay leaves — 2; Salt and pepper, — to taste

The Quirky Foodster Team

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15 min plus overnight soaking

Prep

2 hrs

Cook

Servings

Ingredients

Dried beans, soaked overnight — 350 g (1 3/4 cups)
Smoked beef or smoked pork ribs, diced — 150 g (5 oz)
Onion, diced — 1
Carrot, diced — 1
Sunflower oil — 2 tbsp (30 ml)
Sweet paprika — 1 tbsp
Tomato paste — 2 tbsp
Water or stock — 1.5 L (6 cups)
Bay leaves — 2
Salt and pepper, — to taste

Method

Drain and rinse the soaked beans.
Sauté the onion and carrot in oil until softened.
Stir in the paprika and tomato paste, cooking for 1 minute until fragrant.
Add the beans, smoked meat, bay leaves and water; bring to a boil.
Reduce heat and simmer, partly covered, for 1.5-2 hours until the beans are tender, topping up water if
needed.
Season with salt and pepper once the beans are soft.
Remove bay leaves before serving.

Introduction:

Pasulj is a hearty bean soup found across the Balkans, and the Bosnian household version leans on
smoked meat and paprika for a deep, warming flavour associated with winter Sundays and mountain
village kitchens. It is often considered comfort food above all else.

Cultural Background:

Pasulj is a hearty bean soup found across the Balkans, and the Bosnian household version leans on smoked meat and paprika for a deep, warming flavour associated with winter Sundays and mountain village kitchens. It is often considered comfort food above all else.

Tips:

Soaking beans overnight cuts cooking time significantly and improves digestibility. Simmer gently rather than at a rolling boil to keep the beans intact.

Variations:

Add a diced potato for extra heartiness. Use smoked sausage in place of ribs for a firmer texture.

Vegetarian/Vegan:

Can be made vegetarian by omitting the smoked meat.

Storage:

Refrigerate for up to 4 days; flavour improves the next day.

Reheating:

Reheat over medium heat, adding a splash of water if it has thickened too much.

Nutrition:

Approx. 290 kcal, 18 g protein, 32 g carbohydrate, 10 g fat per serving.

FAQs:

Q: Can I use canned beans to save time?
A: Yes, use 2 cans (drained) and reduce simmering time to about 40 minutes.

Q: How do I make it vegetarian?
A: Omit the smoked meat and use a rich vegetable stock with a touch of smoked paprika for depth.

Q: Why are my beans still hard after cooking?
A: Old, long-stored dried beans take longer to soften; continue simmering and check every 15 minutes.