Serbian Bean Stew Food

PASULJ SERBIAN WHITE BEAN SOUP, OR HOW A COMMON CULTURE CAN SHINE LIKE A BEACON

Steps:

• If using dry beans, soak beans in water overnight (use 2 cups of water to each cup of beans). Drain and rinse beans.
• Pour olive oil on the bottom of the soup pot. Add onion and sauté for five minutes until it is fragrant and starts to brown. Add garlic and sauté for another five.
• If using dry beans, add the soaked, rinsed beans and enough water to cover the beans, plus cover another three inches. Bring the water to a boil then down to a simmer for 20-30 minutes, until the beans are cooked through. Add four more cups of water.
• If using canned beans, add them and enough water to cover beans + three inches, bring to a boil and then lower to a simmer, cook for 10 minutes.
• Add remaining ingredients and cook gently over a low heat until vegetables are at desired texture. (Approximately 30 minutes.)
• If desired, add a dollop of sour cream and some chopped dill in each bowl before serving.

PASULJ (SERBIAN WHITE BEAN SOUP) RECIPE

Steps:

• In a large soup pot, place beans, water, and ham. Bring to a boil, stirring occasionally so beans don't stick, and skimming off any foam that rises to the surface. Add salt and pepper to taste. Lower temperature and simmer 1 hour.
• Add vegetables, bring back to the boil, reduce heat, and continue to simmer for 1 more hour. Remove the meat from the ham hock or ham bone and return to soup.
• If the soup isn't thick enough, you can add an optional zafrig or thickener. In a small saucepan, add oil and flour and cook until light brown. Add paprika off heat, stirring well. Return to low heat and add 1 cup bean soup, mixing well. Pour back into the soup pot and simmer 5 minutes or until soup is thickened to your liking.
• Serve in heated bowls garnished with chopped parsley if desired. It tastes even better the next day.

SERBIAN BEAN SOUP

Steps:

• Heat oil in a large stew pot over medium heat. Cook and stir sliced chorizo until slightly brown and the oil takes on color, 5 to 6 minutes. Add onion, bacon, and garlic; cook until onion is soft and bacon is crisp, about 5 minutes. Add debreziner sausage and peppers and cook until mixture is smooth and soft, about 5 minutes more.
• Stir in crushed tomatoes, white beans, beef stock, tomato paste, and ketchup. Season with savory, salt, pepper, cayenne, and bay leaves. Add flour to thicken and simmer, half-covered, until flavors combine, about 40 minutes. Season with salt and pepper.

PASULJ (SERBIAN WHITE BEAN SOUP)

Steps:

• Soak beans in plenty of cold water overnight. Drain.
• Combine beans, water, and and ham hock in a large pot and bring to a boil over medium-high heat. Skim off any foam and season with salt and pepper. Reduce heat and and simmer for 1 hour.
• Add carrots, red potatoes, celery, onion, bay leaf, and peppercorns; bring to a boil again. Reduce heat and simmer for 1 more hour.
• Remove ham hock and cut off meat from the bone. Return to the soup.
• Meanwhile, heat oil in a saucepan over medium-low heat and cook garlic until fragrant, about 1 minute. Stir in flour and cook, stirring, until lightly brown. Remove from heat and stir in paprika until well combined. Return to stove over low heat and stir in 1 cup of soup liquid, mixing until well combined. Pour mixture back into the soup pot and simmer for 5 minutes. Adjust seasoning with salt and pepper.

SERBIAN BAKED BEANS (PREBRANAC)

Steps:

• Chop the onions. Then place the onion and sunflower oil in a dutch oven and heat over a burner on medium low heat. It is best to start the onion off in the cold oil, this will give the onions a more mellow flavor. Bring the onions to a low and slow simmer for 30-40 minutes, until the onions have deepened to a yellow color but are not caramelized.
• Drain and rise the beans. Add the beans, paprika, garlic, bay leaves, and a generous amount of salt and pepper to the pot with the onions. Then stir in 3 cups of water. Cover and bake at 375 degrees for 90 minutes to 2 hours, until most of the moisture has evaporated, the beans have deepened in color, and the top of the beans have caramelized.
• Let the beans cool and then refrigerate. I reheated the beans in a casserole dish before serving.

SERBIAN BEAN STEW

Steps:

• Add all ingredients in large pot (EXCEPT THE OIL, FLOUR and RED PAPRIKA & SALT). Add enough water to just cover (Don't add more now, you will add a bit of water later.
• Cook until veggies are tender, about 1 hour depending on individual stoves. Taste and adjust salt. At this point you can turn off stove cover pot and leave until ready to have dinner. NOW, make roux - in small sauce pan add oil and flour and paprika over med heat stirring so as not to burn. When you can scrape your finger down the back of your wooden spoon and it remains, it's good. Remove from flame, add a ladle of soup from bean pot stirring quickly so as not to clump but still be thick. Pour slowly into large pot w/other ingredients stirring all the while briskly and heat until thickened. Add little water if you feel it's too thick.
• TOMATO & ONION SALAD.
• 3 large ripe tomatoes diced small.
• 1 large onion diced small.
• 1/4 cup oil.
• salt.
• Add into bowl and add oil and salt to taste. Mix together set aside until ready.