Pasulj sa Suvim Mesom (Serbian Bean Stew)

Pasulj is a staple in Balkan kitchens, especially during the colder months, bringing families together around the table. Made with tender white beans, smoked pork ribs, onions, paprika and a traditional zaprška (roux), this hearty, comforting dish is the definition of Balkan home cooking.

Every Balkan family has its own way of making pasulj, but one thing stays the same, a big pot simmering on the stove, fresh bread on the side and plenty of leftovers that taste even better the next day.

Ingredients

For the pasulj

• 500 g dried white beans (tetovac or another large white bean)

• 400–500 g smoked pork ribs (suva rebra) or smoked pork hock

• 2 medium yellow onions, finely chopped

• 2 carrots, sliced

• 3 garlic cloves, minced

• 2 Spicy Balkan Bay Leaves (coming soon)

• 1 tsp Spicy Balkan Sweet Paprika

• ½ tsp freshly ground Spicy Balkan Black Pepper (coming soon)

• 1–2 tsp Spicy Balkan Začin Vegetable Seasoning (optional)

• Salt, to taste

• Approximately 2–2.5 litres water, plus more as needed

For the zaprška (traditional roux)

• 3 tbsp Cooking oil of your choice

• 2 tbsp all-purpose flour

• 1 tbsp Spicy Balkan Sweet Paprika

• ½–1 tsp Spicy Balkan Red Pepper Flakes (coming soon) also known as ljuta tucana paprika, depending on your preferred heat
  
  

  Instructions:

  1. Soak the beans overnight

  Rinse the dried beans and place them in a large bowl with plenty of cold water. Leave to soak overnight, about 8–12 hours. Drain and rinse before cooking.

  2. Bring the beans to a boil

  Place the beans in a large pot, cover with fresh water and bring to a boil. Boil for 10–15 minutes, then drain. 

  3. Add the smoked meat and vegetables

  Return the beans to the pot. Add smoked pork ribs, onions, carrots, garlic, bay leaves, Spicy Balkan Sweet Paprika, black pepper and Spicy Balkan Začin Vegetable Seasoning. Pour in enough fresh water to cover everything by a few centimetres.

  Bring to a boil, then reduce the heat and simmer gently for 1.5–2 hours, or until the beans are tender. Add hot water as needed. Avoid stirring too vigorously so the beans don't break apart.

  4. Prepare the zaprška

  In a small frying pan, heat the oil over medium-low heat. Add the flour and stir continuously for 1–2 minutes until lightly golden.

  Remove from the heat and stir in the Spicy Balkan Sweet Paprika and Spicy Balkan Red Pepper Flakes (coming soon). Mix quickly to prevent the paprika from burning.

  5. Thicken the stew

  Carefully whisk a ladle of hot bean broth into the zaprška until smooth. Pour the mixture back into the pot and stir gently.

  Simmer for another 10–15 minutes until the stew thickens. Taste before adding salt, as smoked meat can already be quite salty.

  6. Serve the Balkan way

  Let the pasulj rest for 10 minutes before serving. Enjoy with crusty bread, sliced raw onions and a side of pickled peppers or Kupus Salata. Don't forget, it's better the next day as the flavors have time to develop, left overs is a thing in our household ;)

   

  Baba's Tips for the Best Pasulj

  • Use smoked meat. Suva rebra give pasulj its signature smoky, savoury flavour.

  • Don't rush the beans. Slow simmering develops flavour and creates a creamy texture. Don't forget to open the window :) The house will get steamy.

  • Add Spicy Balkan Red Pepper Flakes to your zaprška. This gives the stew a little heat without overpowering the traditional paprika flavour. This will unclog your sinuses

  • Adjust the thickness. Some families prefer a soupy pasulj, while others enjoy it thick enough to eat with a fork.
    
    AND don't forget, this is all od prilike. Taste as you go, add as needed.