Serbian Pasulj Recipe: Spicy Bean Stew with Beans and Smoked Meat

The Serbian cuisine boasts a plethora of delectable dishes, often passed down through generations. Among these culinary treasures, Serbian Pasulj holds a special place. Pasulj, a hearty bean stew, is not only a beloved dish in Serbia but also recognized and cherished in many other Balkan countries such as Bosnia, Croatia, and Montenegro.

Origin and History

The origins of Serbian Pasulj stretch far back and are closely tied to regional agriculture and culinary traditions. It is believed that the dish originated in the simple yet nourishing cuisine of farmers who had readily available main ingredients such as beans and pork. Over time, the recipe evolved and was refined from generation to generation, with each family adding their own secrets and variations.

Ingredients and Preparation

The main components of Serbian Pasulj are white beans, pork, onions, garlic, bell peppers, and spices such as paprika, bay leaves, and pepper. Preparation often begins with soaking the dried beans overnight to reduce their cooking time and improve their texture. The next day, the beans are cooked together with diced pork in a large pot of water until tender. In a separate pan, onions and garlic are sautéed to create an aromatic base for the stew. Then, bell peppers and other spices are added to impart the dish with its characteristic flavor. Finally, all the ingredients are combined and slowly cooked until the flavors meld together, resulting in a rich, hearty stew.

Serving Suggestions and Variations

Serbian Pasulj is often served with fresh bread or flatbread to soak up the rich sauce. A dollop of sour cream or yogurt can add a creamy touch and round out the flavor. Pickled vegetables or stuffed peppers are commonly served as a side dish to provide additional layers of flavor and texture.

While the traditional recipe for Serbian Pasulj is relatively simple, there are countless variations and adaptations that vary from region to region and from family to family. Some cooks, for example, add smoked meat to impart a smoky flavor to the stew, while others incorporate different vegetables such as carrots or potatoes to vary the texture and taste. In some regions, Pasulj is also seasoned with spicy pepper pastes or other local ingredients to achieve a unique regional flair.

Serbian Pasulj is a classic example of the hearty and satisfying dishes that Serbian cuisine has to offer. With its simple ingredients, rich flavor profile, and versatile nature, this dish has firmly established itself in the culinary tradition of the Balkans and will continue to bring joy to generations of people. Whether as a warm meal on a cold winter day or as a festive dish for special occasions, Serbian Pasulj remains a true delight for all who try it.

Here, I present an authentic recipe for Serbian Pasulj!

Cooking Authentic Serbian Pasulj

For an authentic Serbian Pasulj, you'll need the following ingredients:

• 500g dried white beans
• 1 smoked pork rib
• 400g smoked bacon
• 2 smoked sausages
• 3 onions
• 2 carrots
• 4 garlic cloves
• 2 tbsp Vegeta (seasoning mix)
• 1 tsp white pepper
• 3 tbsp flour
• 2 tbsp oil
• Dried bell peppers or tomatoes
• 5 bay leaves
• 1 tbsp sweet paprika powder
• 1 tbsp hot paprika powder
• 20ml white wine vinegar
• 2-3 hot chili peppers
• 1 tbsp tomato paste
• Salt
• Pepper

Pasulj Recipe:

1. Thoroughly wash the dried white beans and soak them in water overnight.
2. The next day, drain the soaking water and rinse the beans thoroughly again.
3. Cut the smoked pork rib, smoked bacon, and smoked sausages into small pieces.
4. Peel and finely chop the onions and garlic. Peel and slice the carrots.
5. Heat the oil in a large pot and sauté the onions and garlic until translucent.
6. Add the meat and brown it briefly until lightly golden.
7. Add the carrots and sauté briefly.
8. Add the beans, bay leaves, Vegeta, white pepper, and a pinch of salt.
9. Add enough water to cover the ingredients and bring to a boil.
10. Reduce the heat and let the Pasulj simmer until the beans are tender and the meat is cooked through (about 2-3 hours).
11. In a small bowl, mix the flour with some water until smooth and stir it into the stew to thicken the sauce.
12. Add dried bell peppers or tomatoes, sweet and hot paprika powder, white wine vinegar, hot chili peppers, and tomato paste, and stir well.
13. Bring the Pasulj to a brief boil again and taste for seasoning. Adjust with salt and pepper if needed.
14. Before serving, remove the bay leaves and serve the Pasulj hot.
15. Enjoy this delicious and hearty Serbian Pasulj with fresh bread or flatbread!

Tips for the Pasulj recipe

• If dried white beans are hard to come by, you can also use pre-cooked or canned beans. In this case, simply adjust the cooking time accordingly.
• For a more intense smoky flavor, you can add additional smoked bacon or smoked meat pieces.
• Adjust the amount of hot peppers according to your personal taste. If you prefer it less spicy, use fewer peppers or remove the seeds and white membranes that contain the heat.
• Pasulj develops its full flavor when cooked slowly and at low heat. So, give it enough time to properly develop the flavors.

If you enjoy Balkan dishes, you should definitely try my authentic recipe for Djuvec Rice. This colorful and flavorful rice dish is prepared with a variety of vegetables, herbs, and spices, and is another classic specialty of Balkan cuisine.

Serbian Pasulj Recipe on YouTube

Activate the subtitle function and check out the video for the recipe on my YouTube channel.