Ingredients with Measurements:
- 1 lb. dried white beans
- 1 lb. pork shoulder, cubed
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp. vegetable oil
- 2 tbsp. tomato paste
- 1 tsp. smoked paprika
- 1 tsp. dried thyme
- 1 bay leaf
- 6 cups water
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Soak the beans overnight in cold water.
2. Drain and rinse the beans.
3. In a large pot, heat the vegetable oil over medium heat.
4. Add the pork and brown on all sides.
5. Add the onion and garlic and sauté until softened.
6. Add the tomato paste, smoked paprika, and thyme and stir to combine.
7. Add the drained beans, bay leaf, and water.
8. Bring to a boil, then reduce heat to low and simmer for 2-3 hours, or until the beans are tender and the pork is cooked through.
9. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 2-3 hours
5. Temperature:
- Low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 450
- Fat: 18g
- Carbohydrates: 40g
- Protein: 30g
Substitutions for ingredients:
- You can use any type of dried beans instead of white beans.
- You can use any type of meat instead of pork shoulder.
Variations:
- You can add diced carrots and celery for extra flavor and nutrition.
- You can use smoked ham hocks instead of pork shoulder for a smokier flavor.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Stir the pot occasionally to prevent the beans from sticking to the bottom.
- If the soup is too thick, add more water as needed.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve in bowls with crusty bread on the side.
Garnishes:
- Chopped fresh parsley or cilantro.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Crusty bread, green salad, roasted vegetables.
Troubleshooting advice:
- If the beans are still hard after 2-3 hours of cooking, add more water and continue to simmer until tender.
Food safety advice:
- Make sure the pork is cooked through to an internal temperature of 145°F.
Food history:
- Pasulj is a traditional Serbian dish made with beans and meat.
Flavor profiles:
- Smoky, savory, and hearty.
Serving suggestions:
- Serve hot with crusty bread and a side salad.
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Region: Serbian