Ingredients with Measurements:
- 1 pound dried white beans
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1/2 pound fresh spinach, chopped
- 4 ounces feta cheese, crumbled
- 2 tablespoons olive oil
- 6 cups water
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Rinse the beans and soak them overnight in a large pot with enough water to cover them by at least 2 inches.
2. Drain the beans and rinse them again.
3. In the same pot, heat the olive oil over medium heat.
4. Add the onion and garlic and sauté until softened, about 5 minutes.
5. Add the paprika, thyme, oregano, salt, and black pepper and stir to combine.
6. Add the beans, bay leaf, and water to the pot and bring to a boil.
7. Reduce the heat to low and simmer for 1 1/2 to 2 hours, or until the beans are tender.
8. Add the chopped spinach to the pot and stir to combine.
9. Simmer for another 10 minutes, or until the spinach is wilted.
10. Remove the bay leaf and discard.
11. Serve the pasulj hot, topped with crumbled feta cheese.
- Time:
Preparation time: 10 minutes (plus overnight soaking)
- Cooking time: 2 hours 10 minutes
5. Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 330
- Fat: 9g
- Carbohydrates: 45g
- Protein: 18g
- Fiber: 12g
Substitutions for ingredients:
- You can use canned white beans instead of dried beans, but reduce the cooking time to 30 minutes.
- You can use other types of cheese instead of feta, such as goat cheese or Parmesan.
Variations:
- Add diced carrots and celery to the pot for extra flavor and nutrition.
- Use kale or Swiss chard instead of spinach.
- Add cooked sausage or bacon to the pot for a meaty version.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- If the pasulj is too thick, add more water to the pot.
- Taste and adjust the seasoning as needed before serving.
Storage instructions:
- Store leftover pasulj in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pasulj in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the pasulj in individual bowls, topped with crumbled feta cheese and a drizzle of olive oil.
Garnishes:
- Fresh parsley or cilantro
- Lemon wedges
Pairings:
- Crusty bread
- Salad with a tangy vinaigrette
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
Troubleshooting advice:
- If the beans are still hard after 2 hours of cooking, add more water to the pot and continue simmering until tender.
Food safety advice:
- Make sure to soak the beans overnight to reduce cooking time and ensure they are fully cooked.
Food history:
- Pasulj is a traditional Balkan dish made with beans, often served with meat or sausage.
Flavor profiles:
- The pasulj is savory and hearty, with a subtle smokiness from the paprika and a tangy note from the feta cheese.
Serving suggestions:
- Serve the pasulj as a main dish for lunch or dinner, with a side salad or bread.
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Region: Serbian