Ingredients with Measurements:
- 1 lb dried white beans
- 1 lb lamb shoulder, cut into bite-sized pieces
- 2 large carrots, peeled and diced
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp paprika
- 1 tsp dried thyme
- 1 bay leaf
- 6 cups water
- Salt and pepper to taste
- Olive oil for cooking
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
Step-by-step instructions:
1. Rinse the dried white beans and soak them in water overnight. Drain and rinse again before cooking.
2. Heat a large pot or Dutch oven over medium heat. Add a drizzle of olive oil and brown the lamb pieces on all sides. Remove from the pot and set aside.
3. In the same pot, add the diced onion and carrots. Cook until the onion is translucent and the carrots are slightly softened.
4. Add the minced garlic, tomato paste, paprika, and thyme. Stir to combine and cook for another minute.
5. Add the browned lamb pieces back to the pot, along with the soaked and drained white beans, bay leaf, and 6 cups of water.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1-2 hours, or until the beans are tender and the lamb is cooked through.
7. Season with salt and pepper to taste.
8. Serve hot with crusty bread or over rice.
- Time:
Preparation time: 15 minutes (plus overnight soaking for the beans)
- Cooking time: 1-2 hours
5. Temperature:
- Medium heat for browning the lamb and cooking the vegetables, then low heat for simmering the pasulj.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 410 per serving
- Fat: 13g
- Carbohydrates: 43g
- Protein: 32g
- Fiber: 12g
Substitutions for ingredients:
- You can use any type of dried white beans for this recipe, such as navy beans or cannellini beans.
- If you don't have lamb, you can use beef or pork instead.
- You can add other vegetables to the pasulj, such as celery or bell peppers.
Variations:
- You can make a vegetarian version of this recipe by omitting the lamb and using vegetable broth instead of water.
- You can add other herbs and spices to the pasulj, such as rosemary, cumin, or coriander.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Browning the lamb before cooking the vegetables will add extra flavor to the pasulj.
- If the pasulj is too thick, you can add more water or broth to thin it out.
Storage instructions:
- Store leftover pasulj in an airtight container in the refrigerator for up to 4 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, garnished with fresh parsley or cilantro.
Garnishes:
- Fresh parsley or cilantro
- Sour cream or yogurt
- Lemon wedges
Pairings:
- Crusty bread
- Rice or other grains
- Salad or roasted vegetables
Suggested side dishes:
- Roasted carrots or other root vegetables
- Grilled or roasted meat or fish
- Green salad with a tangy vinaigrette
Troubleshooting advice:
- If the pasulj is too thick, add more water or broth to thin it out.
- If the beans are still hard after simmering for a long time, you may need to cook them for longer or add more water to the pot.
Food safety advice:
- Make sure to soak the beans overnight and rinse them well before cooking to remove any dirt or debris.
- Cook the lamb and vegetables to a safe temperature of 165°F (74°C) to prevent foodborne illness.
Food history:
- Pasulj is a traditional Serbian dish made with white beans and meat. It is often served as a hearty winter meal.
Flavor profiles:
- The pasulj has a rich and savory flavor from the lamb and vegetables, with a slightly smoky and sweet undertone from the paprika.
Serving suggestions:
- Serve the pasulj with a side of crusty bread or over rice for a complete meal.
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Region: Serbian