Ingredients with Measurements:
- 2 cups dried white beans
- 2 onions, chopped
- 4 garlic cloves, minced
- 4 roasted red peppers, chopped
- 2 tablespoons tomato paste
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 6 cups vegetable broth
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- Large pot
- Oven or grill for roasting peppers
- Blender or food processor (optional)
Step-by-step instructions:
1. Soak the dried beans in water overnight.
2. Drain and rinse the beans, then add them to a large pot with the vegetable broth, chopped onions, minced garlic, tomato paste, smoked paprika, dried thyme, and bay leaf.
3. 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.
4. While the beans are cooking, roast the red peppers on the grill or in the oven until they are charred on all sides. Place them in a paper bag or covered bowl for 10 minutes to steam, then remove the skins, seeds, and stems.
5. Once the beans are tender, remove the bay leaf and use an immersion blender or transfer the mixture to a blender or food processor to puree until smooth.
6. Add the chopped roasted red peppers to the pureed bean mixture and stir well.
7. Season with salt and pepper to taste, and drizzle with olive oil before serving.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
5. Temperature:
Simmer on low heat.
Serving size:
6-8 servings
Nutritional information:
Calories: 278
Fat: 5g
Carbohydrates: 45g
Protein: 15g
Fiber: 12g
Substitutions for ingredients:
- Cannellini beans can be used instead of white beans.
- Chicken or beef broth can be used instead of vegetable broth.
- Fresh red peppers can be used instead of roasted red peppers.
Variations:
- Add cooked sausage or bacon for a meatier version.
- Use different herbs and spices, such as cumin or oregano, to change the flavor profile.
- Top with croutons or grated cheese for added texture.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Pureeing the mixture will give it a smoother texture, but it can also be left chunky if preferred.
- Adjust the seasoning to taste, as smoked paprika can be quite strong.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat in a pot on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in individual bowls with a drizzle of olive oil and a sprig of fresh thyme.
Garnishes:
Fresh herbs, such as thyme or parsley, or a dollop of sour cream or yogurt.
Pairings:
Crusty bread or cornbread would be a great accompaniment to this dish.
Suggested side dishes:
A simple green salad or roasted vegetables would complement this dish nicely.
Troubleshooting advice:
If the beans are still hard after cooking for 1-2 hours, continue to simmer until they are tender.
Food safety advice:
Make sure to soak the beans overnight and cook them thoroughly to avoid any potential foodborne illness.
Food history:
Pasulj is a traditional Serbian dish made with white beans and often served with smoked meats.
Flavor profiles:
This dish has a smoky, savory flavor from the smoked paprika and roasted red peppers.
Serving suggestions:
Serve with a glass of red wine or a cold beer.
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Region: Serbian