Pasulj (Serbian Bean Stew)
The Balkan Sunday pot: big white beans simmered for hours with onion and sweet paprika. This is the meatless "posni" version.
Prep15 min
Cook2 h
Rest / soak8 h
Makes6 servings
LevelEasy
Allergens: Gluten. Always check labels.
Ingredients
Method
- Drain the soaked beans, cover with fresh water, bring to the boil for 10 minutes, then drain.
- Cover the beans with about 2 liters of fresh water, add the bay leaves, carrots and half the onion and simmer for 1–1½ hours until tender.
- In a pan, fry the rest of the onion and the pepper in the oil until soft and golden. Add the garlic, then the flour and stir for 1 minute.
- Take off the heat, stir in the paprika, then add a ladle of bean liquid and stir until smooth.
- Stir the mixture into the beans, season and simmer for 20 minutes more until thick.
- Serve with parsley and bread. It is even better the next day.
Cook's tip: For the meaty version, simmer smoked ribs or sausage with the beans. Skip the flour to make it gluten-free.
Tap a step to tick it off. Times are a guide; ovens, pans and ingredients vary.
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