Serbian recipe
How to make Pasulj (bean stew)
pasulj
All of Serbia, eaten especially in winter
A thick stew of white beans cooked slowly with onion, paprika and smoked meat such as bacon or sausage. It is served with bread and sometimes sour cream. A baked version is called prebranac.
Ingredients
- 400 g dried white beans, soaked overnight
- 250 g smoked bacon or smoked sausage, in pieces
- 2 onions, chopped, and 2 carrots, sliced
- 2 cloves of garlic, chopped
- 2 tablespoons sunflower oil and 1 tablespoon flour
- 2 teaspoons sweet paprika and 2 bay leaves
- Salt, black pepper and chopped parsley
Method
- Drain the soaked beans, cover with fresh water, bring to the boil for 10 minutes, then drain again.
- Put the beans back in the pot with the smoked meat, carrots, bay leaves and about 2 litres of water. Simmer gently for about 2 hours, until the beans are soft.
- In a small pan, cook the onions and garlic in the oil until golden. Stir in the flour, then take off the heat and stir in the paprika.
- Stir this mixture into the beans and simmer for another 20 minutes, until thick. Season with salt and pepper.
- Scatter with parsley and serve hot with fresh bread.
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Serbs say 'prosto kao pasulj', 'simple as beans', where English speakers would say 'easy as pie'.
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