Ingredients with Measurements:
- 1 pound dried white beans
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 tablespoon tomato paste
- 1 teaspoon 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:
- Slow cooker
Step-by-step instructions:
1. Rinse the beans and soak them in water overnight.
2. Drain the beans and add them to the slow cooker.
3. Add the chopped onion, garlic, carrots, celery, and red bell pepper to the slow cooker.
4. In a separate bowl, mix together the tomato paste, smoked paprika, dried thyme, and bay leaf.
5. Pour the mixture over the vegetables in the slow cooker.
6. Add the vegetable broth to the slow cooker and stir to combine.
7. Season with salt and pepper to taste.
8. Drizzle the olive oil over the top of the mixture.
9. Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours.
10. Remove the bay leaf before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 8-10 hours on low or 4-6 hours on high
5. Temperature:
- Low or high setting on the slow cooker
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 250
- Fat: 4g
- Carbohydrates: 42g
- Protein: 14g
- Fiber: 12g
Substitutions for ingredients:
- You can use any type of dried white beans for this recipe.
- If you don't have vegetable broth, you can use chicken or beef broth instead.
- You can use any type of oil instead of olive oil.
Variations:
- You can add chopped kale or spinach to the slow cooker during the last hour of cooking.
- You can add cooked sausage or bacon to the slow cooker for a meatier version.
- You can add diced potatoes or sweet potatoes to the slow cooker for a heartier version.
Tips and tricks:
- Soaking the beans overnight will help them cook more evenly and reduce cooking time.
- You can sauté the onion, garlic, carrots, celery, and red bell pepper in a pan before adding them to the slow cooker for extra flavor.
- You can serve this dish with crusty bread or cornbread.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl with a dollop of sour cream and chopped fresh parsley on top.
Garnishes:
- Sour cream
- Chopped fresh parsley
- Crusty bread or cornbread
Pairings:
- This dish pairs well with a crisp green salad or roasted vegetables.
Suggested side dishes:
- Crusty bread or cornbread
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the beans are not cooked through after the recommended cooking time, continue cooking on low until tender.
Food safety advice:
- Make sure to soak the beans overnight to reduce cooking time and ensure they are cooked through.
Food history:
- Pasulj is a traditional Serbian dish made with white beans, vegetables, and smoked meat. This slow cooker version is a vegetarian twist on the classic recipe.
Flavor profiles:
- This dish has a smoky and savory flavor from the smoked paprika and thyme.
Serving suggestions:
- Serve hot with crusty bread or cornbread for a hearty and satisfying meal.
Related Categories
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Region: Serbian
Taste: Savory, Smoky, Hearty, Comforting, Aromatic