Ingredients with Measurements:
- 1 lb dried white beans
- 1 lb pork shoulder, cubed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup sauerkraut, drained and rinsed
- 1 tbsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups water
- 2 tbsp vegetable oil
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Rinse the beans and soak them in water overnight.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the pork and cook until browned on all sides.
4. Add the onion and garlic and cook until the onion is translucent.
5. Add the paprika, salt, and black pepper and stir to combine.
6. Drain the beans and add them to the pot.
7. Add the sauerkraut and water and stir to combine.
8. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the beans are tender and the pork is cooked through.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 2-3 hours
5. Temperature:
Medium heat for cooking the pork and low heat for simmering the pasulj.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 380
Fat: 15g
Carbohydrates: 35g
Protein: 25g
Sodium: 550mg
Fiber: 10g
Substitutions for ingredients:
- You can use any type of dried white beans in place of the ones listed in the recipe.
- You can use any type of pork in place of the pork shoulder.
- You can use any type of oil in place of the vegetable oil.
Variations:
- You can add chopped carrots and celery to the pot for extra flavor and nutrition.
- You can add a can of diced tomatoes for a slightly tangy flavor.
- You can use smoked paprika for a smoky flavor.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- You can add more water to the pot if the pasulj becomes too thick.
- Stir the pasulj occasionally to prevent it from sticking to the bottom of the pot.
Storage instructions:
Store the pasulj in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the pasulj in a pot over medium heat until heated through.
Presentation ideas:
Serve the pasulj in individual bowls with a dollop of sour cream on top.
Garnishes:
Garnish the pasulj with chopped fresh parsley or cilantro.
Pairings:
Serve the pasulj with crusty bread or cornbread.
Suggested side dishes:
Serve the pasulj with a side salad or steamed vegetables.
Troubleshooting advice:
- If the pasulj is too thick, add more water to the pot.
- If the pasulj is too thin, let it simmer for a bit longer to thicken up.
Food safety advice:
Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Pasulj is a traditional Serbian dish made with white beans and meat. It is often served during the winter months as a hearty and warming meal.
Flavor profiles:
This pasulj has a savory and slightly tangy flavor from the sauerkraut, with a hint of smokiness from the paprika.
Serving suggestions:
Serve the pasulj with a glass of red wine for a cozy and comforting meal.
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Region: Serbian