Ingredients with Measurements:
- 1 cup dried white beans
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 4 cups vegetable broth
- 1 cup long-grain rice
- 1 cup frozen peas
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the dried white beans and soak them in water overnight.
2. Drain the beans and rinse them again.
3. In a large pot, heat the olive oil over medium heat.
4. Add the chopped onion and minced garlic and sauté until soft and translucent.
5. Add the paprika, dried thyme, dried rosemary, and bay leaf and stir for 1 minute.
6. Add the soaked beans and vegetable broth to the pot and bring to a boil.
7. Reduce the heat to low, cover the pot with a lid, and simmer for 1 hour or until the beans are tender.
8. Add the long-grain rice and frozen peas to the pot and stir.
9. Cover the pot with a lid and simmer for another 20 minutes or until the rice is cooked and the peas are tender.
10. Season with salt and pepper to taste.
11. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour 20 minutes
5. Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 365
- Fat: 7g
- Carbohydrates: 63g
- Protein: 14g
- Fiber: 12g
Substitutions for ingredients:
- You can use any type of dried beans instead of white beans.
- You can use chicken or beef broth instead of vegetable broth.
- You can use fresh or canned peas instead of frozen peas.
Variations:
- You can add diced carrots, celery, or bell peppers to the pot for extra flavor and nutrition.
- You can use brown rice instead of white rice for a healthier option.
- You can add cooked sausage or bacon to the pot for a meaty version.
Tips and tricks:
- Soaking the beans overnight will reduce the cooking time and make them easier to digest.
- You can add more broth or water if the mixture becomes too thick.
- Stir the pot occasionally to prevent sticking and burning.
Storage instructions:
- Store the leftover pasulj in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pasulj in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the pasulj in bowls with a sprinkle of chopped parsley or cilantro on top.
Garnishes:
- Chopped parsley or cilantro
Pairings:
- Crusty bread or cornbread
Suggested side dishes:
- Green salad or roasted vegetables
Troubleshooting advice:
- If the beans are still hard after 1 hour of simmering, add more broth or water and continue cooking until tender.
Food safety advice:
- Make sure to soak and cook the beans properly to avoid any digestive issues.
Food history:
- Pasulj is a traditional Serbian dish that is often served during the winter months.
Flavor profiles:
- Earthy, savory, and slightly sweet
Serving suggestions:
- Serve the pasulj as a main dish for lunch or dinner.
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Region: Serbian