Pasulj

140 min · Medium · Serves 6

420 kcal per serving · 26g 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
• 1.8 leaf Bay leaf
• 90 ml Vegetable oil
• 12 g Salt

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 diced onion

   In a heavy pot over medium heat, fry the diced onion and 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 leaf, 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 and serve with crusty bread and raw onion rings on top.