Pasulj
The Quirky Foodster Team
Ingredients
- Dried white beans, soaked overnight — 400 g (2 cups)
- Smoked pork ribs or bacon, cubed — 200 g (7 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Carrot, chopped — 1
- Tomato paste — 2 tbsp
- Paprika — 1 tsp
- Bay Leaf — 1
- Vegetable oil — 2 tbsp
- Water — 1.2 L (5 cups)
- Salt and black pepper, — to taste
Method
- Heat oil in a large pot and sauté the onion and garlic until softened.
- Add the smoked pork and carrot, cooking a few minutes.
- Stir in the tomato paste and paprika, cooking 1 minute.
- Add the drained soaked beans, bay leaf and water.
- Bring to a boil, then reduce heat and simmer, covered, for 1.5-2 hours until the beans are tender and the stew has thickened.
- Season with salt and pepper and serve hot.
Introduction: A hearty, slow-cooked bean stew with smoked meat, a warming staple of Serbian home cooking.
Cultural Background: Pasulj, a rich bean stew often flavoured with smoked pork, is a fundamental dish in Serbian households, valued for its warming, filling character especially during the colder months.
Tips: Soak the beans a full night for even cooking. Check occasionally during the long simmer that there's enough liquid, topping up with hot water if needed.
Variations: Add a whole dried chilli pepper for gentle heat; some regions add a smoked sausage instead of or alongside the pork ribs.
Storage: Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
Reheating: Reheat gently in a covered pot over low heat, adding a splash of water if the stew has thickened too much.
Nutrition: Approx. 380 kcal, 22 g protein, 40 g carbohydrate, 14 g fat per serving.
FAQs:
Q: Can canned beans be used instead of dried?
A: Yes, though the texture and cooking time will differ; add canned beans later since they're already soft.
Q: What meat is traditionally used in pasulj?
A: Smoked pork, whether ribs, bacon or sausage, is the classic choice, giving the stew its characteristic smoky depth.
- Dried white beans, soaked overnight — 400 g (2 cups)
- Smoked pork ribs or bacon, cubed — 200 g (7 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Carrot, chopped — 1
- Tomato paste — 2 tbsp
- Paprika — 1 tsp
- Bay Leaf — 1
- Vegetable oil — 2 tbsp
- Water — 1.2 L (5 cups)
- Salt and black pepper, — to taste
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