Ingredients with Measurements:
- 500g dried white beans
- 1 large onion, chopped
- 4 cloves garlic, minced
- 200g bacon, diced
- 2 tbsp vegetable oil
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 2 liters water
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Rinse the beans and soak them overnight in water.
2. Drain the beans and rinse them again.
3. In a large pot, heat the vegetable oil over medium heat.
4. Add the bacon and cook until crispy.
5. Remove the bacon from the pot and set it aside.
6. Add the chopped onion to the pot and cook until translucent.
7. Add the minced garlic and cook for another minute.
8. Add the tomato paste, smoked paprika, dried thyme, bay leaf, salt, and black pepper to the pot and stir to combine.
9. Add the soaked beans and water to the pot and bring to a boil.
10. Reduce the heat to low and simmer for 2-3 hours, or until the beans are tender.
11. Remove the bay leaf from the pot.
12. Serve the pasulj hot, topped with the crispy bacon.
- Time:
Preparation time: 10 minutes
- Cooking time: 2-3 hours
5. Temperature:
- Medium heat for cooking the bacon and onion
- Low heat for simmering the pasulj
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 350
- Fat: 14g
- Carbohydrates: 35g
- Protein: 20g
Substitutions for ingredients:
- You can use any type of dried beans instead of white beans.
- You can use pancetta or ham instead of bacon.
- 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 add a can of diced tomatoes to the pot for a more tomato-y flavor.
- You can add a splash of red wine to the pot for extra depth of flavor.
Tips and tricks:
- Soaking the beans overnight helps to reduce cooking time and improve texture.
- Stir the pasulj occasionally while it's simmering to prevent sticking and ensure even cooking.
- If the pasulj is too thick, add more water as needed.
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 over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the pasulj in individual bowls, topped with the crispy bacon.
Garnishes:
- Chopped fresh parsley or cilantro
- A dollop of sour cream
Pairings:
- Crusty bread
- Cornbread
- Salad
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Rice
Troubleshooting advice:
- If the pasulj is too thick, add more water as needed.
- If the pasulj is too thin, simmer it for a bit longer to reduce the liquid.
Food safety advice:
- Make sure to soak the beans overnight to reduce cooking time and improve texture.
- Always cook beans thoroughly to avoid food poisoning.
Food history:
- Pasulj is a traditional Serbian dish made with white beans and various meats and vegetables.
Flavor profiles:
- Smoky, savory, and slightly sweet
Serving suggestions:
- Serve the pasulj hot, topped with crispy bacon and a dollop of sour cream.
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Region: Serbian