Ingredients with Measurements:
- 1 pound dried white beans
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 pound mushrooms, sliced
- 4 cups kale, chopped
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 cups water
Special equipment needed:
- Large pot
- Wooden spoon
- Knife
- Cutting board
Step-by-step instructions:
1. Rinse the dried white beans and soak them in water overnight.
2. Drain the soaked beans and rinse them again.
3. In a large pot, heat the olive oil over medium heat.
4. Add the chopped onion, minced garlic, chopped carrots, and chopped celery. Cook for 5 minutes until the vegetables are soft.
5. Add the sliced mushrooms and cook for another 5 minutes.
6. Add the chopped kale, smoked paprika, dried thyme, salt, and black pepper. Stir well.
7. Add the soaked white beans and 8 cups of water to the pot. Stir well.
8. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour or until the beans are tender.
9. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 275
- Fat: 5g
- Carbohydrates: 44g
- Fiber: 12g
- Protein: 16g
Substitutions for ingredients:
- You can use any type of dried white beans instead of the ones mentioned in the recipe.
- You can use any type of mushrooms instead of sliced mushrooms.
- You can use any type of leafy greens instead of kale.
Variations:
- You can add diced tomatoes to the pot for a more tomato-based flavor.
- You can add a can of chickpeas for extra protein.
- You can add a tablespoon of tomato paste for a richer flavor.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- You can use canned beans instead of dried beans to save time.
- If the mixture is too thick, you can add more water to the pot.
Storage instructions:
- Store the 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 bowls with a slice of crusty bread on the side.
Garnishes:
- Garnish the pasulj with chopped parsley or cilantro.
Pairings:
- Serve the pasulj with a glass of red wine.
Suggested side dishes:
- Serve the pasulj with a side salad or roasted vegetables.
Troubleshooting advice:
- If the beans are still hard after 1 hour of cooking, you can continue to simmer them until they are tender.
- If the mixture is too thin, you can let it simmer for a longer time to thicken it.
Food safety advice:
- Make sure to soak the beans overnight and rinse them well before cooking to remove any dirt or debris.
Food history:
- Pasulj is a traditional Serbian dish made with white beans and various vegetables.
Flavor profiles:
- The pasulj has a smoky and earthy flavor from the smoked paprika and mushrooms.
Serving suggestions:
- Serve the pasulj as a main dish for lunch or dinner.
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Region: Serbian