Ingredients with Measurements:
- 1 pound dried white beans
- 6 cups water
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces bacon, diced
- 8 ounces mushrooms, sliced
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot
- Skillet
Step-by-step instructions:
1. Rinse the beans and soak them in water overnight.
2. Drain the beans and place them in a large pot with 6 cups of water.
3. Add the chopped onion, minced garlic, paprika, thyme, salt, and black pepper to the pot.
4. Bring the mixture to a boil, then reduce the heat and simmer for 1 hour.
5. In a skillet, cook the diced bacon until crispy. Remove the bacon from the skillet and set it aside.
6. In the same skillet, sauté the sliced mushrooms until they are tender and lightly browned.
7. Add the cooked bacon and mushrooms to the pot of beans.
8. Continue to simmer the mixture for an additional 30 minutes, or until the beans are tender.
9. Stir in the chopped parsley and serve hot.
- Time:
Preparation time: 10 minutes (plus overnight soaking)
- Cooking time: 1 hour 30 minutes
5. Temperature:
- Simmer on low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 360
- Fat: 14g
- Carbohydrates: 38g
- Protein: 21g
- Fiber: 12g
Substitutions for ingredients:
- You can use any type of dried white beans.
- If you don't have fresh parsley, you can use dried parsley flakes.
Variations:
- You can add diced carrots and celery to the pot for extra flavor and nutrition.
- For a vegetarian version, omit the bacon and use vegetable broth instead of water.
Tips and tricks:
- Be sure to soak the beans overnight to reduce cooking time and improve texture.
- If the beans are not tender after 1 hour of simmering, continue to cook them until they are soft.
- You can adjust the seasoning to your taste by adding more or less salt, pepper, or paprika.
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 individual bowls, garnished with fresh parsley.
Garnishes:
- Fresh parsley
Pairings:
- Crusty bread, cornbread, or garlic bread
Suggested side dishes:
- Green salad, roasted vegetables, or coleslaw
Troubleshooting advice:
- If the beans are still hard after 1 hour of simmering, continue to cook them until they are soft.
- If the pasulj is too thick, add more water or broth to thin it out.
Food safety advice:
- Be sure to soak the beans overnight to reduce cooking time and improve texture.
- Store leftover pasulj in an airtight container in the refrigerator for up to 5 days.
Food history:
- Pasulj is a traditional Serbian dish made with white beans and various meats or vegetables.
Flavor profiles:
- Savory, smoky, earthy
Serving suggestions:
- Serve the pasulj with a dollop of sour cream or plain yogurt on top.
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Region: Serbian