Ingredients with Measurements:
- 1 pound dried white beans
- 1 pound smoked pork shoulder
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons vegetable oil
- 1 tablespoon sweet paprika
- 1 teaspoon hot paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 6 cups water
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
Step-by-step instructions:
1. Rinse the beans and soak them in cold water overnight.
2. Drain the beans and rinse them again.
3. Cut the smoked pork into small cubes.
4. Heat the oil in a large pot or Dutch oven over medium heat.
5. Add the chopped onion and minced garlic and sauté until softened.
6. Add the smoked pork cubes and cook until browned on all sides.
7. Add the sweet and hot paprika, dried thyme, and bay leaf and stir well.
8. Add the soaked and rinsed beans and 6 cups of water.
9. 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 falling apart.
10. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes plus overnight soaking
- Cooking time: 2-3 hours
5. Temperature:
- Low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 400
- Fat: 15g
- Carbohydrates: 35g
- Protein: 30g
Substitutions for ingredients:
- You can use any type of dried white beans, such as navy beans or cannellini beans.
- You can use any type of smoked pork, such as ham hocks or bacon.
Variations:
- You can add chopped carrots and celery to the recipe for extra flavor and nutrition.
- You can use beef or chicken instead of pork.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Stir the pot occasionally to prevent the beans from sticking to the bottom.
- If the mixture is too thick, you can add more water or broth.
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 low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the pasulj in bowls with a dollop of sour cream and a sprinkle of chopped fresh parsley.
Garnishes:
- Sour cream
- Chopped fresh parsley
Pairings:
- Crusty bread
- Pickled vegetables
- Red wine
Suggested side dishes:
- Green salad
- Roasted vegetables
- Grilled sausage
Troubleshooting advice:
- If the beans are still hard after 2-3 hours of cooking, you can add more water and continue simmering until they are tender.
Food safety advice:
- Make sure to soak the beans overnight and rinse them well before cooking to remove any dirt or debris.
- Cook the pasulj until the beans are tender and the pork is cooked through to prevent foodborne illness.
Food history:
- Pasulj is a traditional Serbian dish made with white beans and smoked meat. It is often served as a main course during the winter months.
Flavor profiles:
- The pasulj has a rich and smoky flavor from the smoked pork, with a slightly spicy kick from the paprika.
Serving suggestions:
- Serve the pasulj hot with crusty bread and a glass of red wine.
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Region: Serbian