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Authentic Serbian Pasulj (Slow-Simmered White Bean and Smoked Meat Stew)
The soul food of the Balkans: creamy white beans slow simmered with smoked pork ribs, vegetables, and bay leaves, finished with a classic paprika-garlic roux (zafrig) for silky richness.
Prep
20 min
Cook
80 min
Total
100 min
Ingredients
servings
6
- Dried white navy or cannellini beans (soaked)500 g
- Meaty smoked pork ribs450 g
- Yellow onions, finely chopped2 pc
- Carrots, sliced2 pc
- Sweet red paprika2 tbsp
- Garlic cloves, minced4 clove
- All-purpose flour for roux1 Ā½ tbsp
- Sunflower oil or lard2 tbsp
- Dried bay leaves2 pc
Preparation Steps
1
Parboil beans 10 mins, drain water, cover with fresh boiling water, add smoked ribs, onions, carrots, and bay leaves.
15 min timer
2
Simmer gently covered for 60-70 minutes until beans are tender and melting.
65 min timer
3
Heat oil in skillet, fry flour 1 min, stir in garlic and paprika, dilute with ladle of broth and stir into beans (zafrig).
5 min timer
4
Simmer 10 minutes more until richly thickened and homogeneous; serve steaming hot.
10 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
480
Protein
33g
Carbohydrates
49g
Fat
16g
Allergens
Gluten
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional European Culinary Archives / USDA Public Domain Database (United States Department of Agriculture (USDA) & European Gastronomic Heritage Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
