Ingredients with Measurements:
- 2 cups dried white beans
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 2 cups canned tomatoes, crushed
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups water
- Fresh parsley, chopped (optional)
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Rinse the beans and soak them overnight in cold water.
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 the onion is translucent.
5. Add the canned tomatoes, paprika, salt, and black pepper to the pot and stir well.
6. Add the soaked beans and water to the pot and stir again.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
8. Simmer the pasulj for about 2 hours, or until the beans are tender.
9. Serve hot, garnished with chopped parsley if desired.
Time:
Preparation time: 10 minutes
Cooking time: 2 hours
5. Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
This recipe makes 6-8 servings.
Nutritional information:
Calories: 250
Fat: 5g
Carbohydrates: 40g
Protein: 12g
Fiber: 10g
Substitutions for ingredients:
- You can use any type of canned tomatoes, such as diced or whole.
- You can use any type of dried white beans, such as navy beans or cannellini beans.
- You can use vegetable oil instead of olive oil.
Variations:
- Add chopped carrots and celery to the pot for extra flavor and nutrition.
- Use smoked paprika instead of regular paprika for a smoky flavor.
- Add a bay leaf to the pot while simmering for extra depth of flavor.
- Use fresh tomatoes instead of canned tomatoes for a fresher taste.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Be sure to rinse the beans well before cooking to remove any debris.
- Stir the pasulj occasionally while it simmers to prevent sticking and burning.
- If the pasulj is too thick, you can add more water to thin it out.
Storage instructions:
Store leftover pasulj in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the pasulj in a pot on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the pasulj in a large bowl or individual bowls, garnished with chopped parsley.
Garnishes:
Chopped parsley
Pairings:
- Serve the pasulj with crusty bread for dipping.
- Pair it with a green salad for a lighter meal.
- Serve it with grilled meat or sausages for a heartier meal.
Suggested side dishes:
- Crusty bread
- Green salad
- Grilled meat or sausages
Troubleshooting advice:
- If the pasulj is too thick, add more water to thin it out.
- If the pasulj is too thin, simmer it uncovered for a few more minutes to thicken it up.
Food safety advice:
- Be sure to soak the beans overnight to reduce cooking time and ensure they are fully cooked.
- Store leftover pasulj in the refrigerator and consume within 4 days.
Food history:
Pasulj is a traditional Serbian dish made with white beans and various seasonings. It is often served as a main dish or side dish and is popular during the winter months.
Flavor profiles:
The pasulj has a rich and hearty flavor, with a slightly tangy taste from the tomatoes and a smoky flavor from the paprika.
Serving suggestions:
Serve the pasulj hot with crusty bread and a green salad for a complete meal.
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Region: Serbian