Quirky Foodster

Soups

Bosnian Bean Soup

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15 min plus overnight soaking
Prep
2 hrs
Cook

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Ingredients

  • - 350 g (1 3/4 cups) dried beans, soaked overnight
  • - 150 g (5 oz) smoked beef or smoked pork ribs, diced
  • - 1 onion, diced
  • - 1 carrot, diced
  • - 2 tbsp (30 ml) sunflower oil
  • - 1 tbsp sweet paprika
  • - 2 tbsp tomato paste
  • - 1.5 litres (6 cups) water or stock
  • - 2 bay leaves
  • - Salt and pepper, to taste

Method

  1. Drain and rinse the soaked beans.
  2. Sauté the onion and carrot in oil until softened.
  3. Stir in the paprika and tomato paste, cooking for 1 minute until fragrant.
  4. Add the beans, smoked meat, bay leaves and water; bring to a boil.
  5. Reduce heat and simmer, partly covered, for 1.5-2 hours until the beans are tender, topping up water if
  6. needed.
  7. Season with salt and pepper once the beans are soft.
  8. 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.