Ingredients with Measurements:
- 1 pound dried white beans
- 1 large onion, chopped
- 4 cloves garlic, minced
- 6 slices bacon, chopped
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups water
- 2 bay leaves
- 2 tablespoons red wine vinegar
- 2 tablespoons brown sugar
Special equipment needed:
- Large pot
- Skillet
Step-by-step instructions:
1. Rinse the beans and soak them in water overnight.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and chopped bacon to the pot and cook until the bacon is crispy, about 8 minutes.
4. Add the tomato paste, smoked paprika, dried thyme, salt, and black pepper to the pot and stir to combine.
5. Drain the soaked beans and add them to the pot along with 6 cups of water and the bay leaves.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the beans are tender.
7. In a skillet, heat the red wine vinegar and brown sugar over medium heat until the sugar has dissolved. Add the caramelized onions to the skillet and cook for an additional 5 minutes.
8. Serve the pasulj with the caramelized onions on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 1-2 hours
5. Temperature:
- Medium heat for sautéing onions and bacon
- Low heat for simmering the pasulj
Serving size:
- 6 servings
Nutritional information:
- Calories: 360
- Fat: 10g
- Carbohydrates: 50g
- Protein: 18g
- Fiber: 12g
Substitutions for ingredients:
- You can use any type of dried white beans instead of the ones specified in the recipe.
- You can use vegetable oil instead of olive oil.
- You can use regular paprika instead of smoked paprika.
- You can use fresh thyme instead of dried thyme.
Variations:
- You can add chopped carrots and celery to the pot for extra flavor and nutrition.
- You can use different types of beans, such as kidney beans or black beans.
- You can add chopped tomatoes to the pot for a more tomato-based flavor.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Be sure to stir the pot occasionally while the pasulj is simmering to prevent it from sticking to the bottom.
- If the pasulj is too thick, you can add more water to thin it out.
Storage instructions:
- Store leftover pasulj in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the pasulj in a pot on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the pasulj in a bowl with the caramelized onions on top.
- Garnish with fresh parsley or cilantro.
Garnishes:
- Fresh parsley or cilantro
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the pasulj is too thick, add more water to thin it out.
- If the pasulj is too thin, let it simmer for a longer period of time to thicken.
Food safety advice:
- Be sure to soak the beans overnight to ensure they are fully cooked and safe to eat.
Food history:
- Pasulj is a traditional Serbian dish made with white beans and often served with meat.
Flavor profiles:
- The pasulj has a smoky and savory flavor from the bacon and smoked paprika, with a touch of sweetness from the caramelized onions.
Serving suggestions:
- Serve the pasulj as a main dish for lunch or dinner.
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Region: Serbian