Pasulj

620 min · Medium · Serves 6

825 kcal per serving · 40g protein

A thick, hearty Serbian white bean stew slow-cooked with smoked ribs, onion, paprika and bay leaf — humble ingredients, extraordinary depth of flavour.

Ingredients

• 480 g White beans (dried)
• 2100 ml Vegetable broth
• 6 g Black pepper
• 780 g Smoked pork ribs
• 6 g Chili flakes
• White onion × 3
• Carrots × 3
• 12 g Paprika
• 2 leaves Bay leaf
• 90 ml Vegetable oil
• 12 g Salt
• 6 slices Crusty bread

Method

1. Soak the dried white beans

   

   Soak the dried white beans in cold water overnight.

2. Boil the beans 10 minutes

   

   Drain, place in a pot, cover with fresh water and boil for 10 minutes.

3. Drain again

   

   Drain the beans again — this removes bitterness.

4. Fry the onion and carrot

   

   Slice a few rings from one onion and keep them back for serving. In a heavy pot over medium heat, fry the rest of the onion, diced, and the carrot in the oil until softened and see-through.

5. Add the paprika and stir

   

   Add the paprika and stir for 30 seconds.

6. Add the drained beans

   

   Add the drained beans, smoked ribs, bay leaves, dried chili and enough vegetable broth to cover everything by 3cm.

7. Slow Simmer

   

   Bring to a boil then reduce to a low simmer. Cook partially covered for 1.5-2 hours, stirring occasionally, until the beans are completely tender and the broth is thick and creamy.

8. Remove the ribs

   

   Remove the ribs, shred the meat off the bone and stir it back in. Season with salt and pepper.

9. Ladle into deep bowls

   

   Ladle into deep bowls, scatter the raw onion rings you kept back on top and serve with crusty bread.

More to cook

• Spinach & White Bean Skillet Eggs15 min
• Minestrone with White Beans40 min
• Broccoli & White Bean Pasta with Lemon25 min
• Creamy Broccoli & Cheddar Soup45 min