Pasulj

Ingredients

• 300g dried white beans (such as tetovac or cannellini)
• 200g smoked pork ribs or smoked bacon, cut into pieces
• 1 large onion, diced
• 2 carrots, diced
• 2 tbsp lard (or oil)
• 1 tbsp all-purpose flour
• 1.5 tbsp sweet paprika
• 1 bay leaf
• 1 clove garlic, minced
• 1 tbsp tomato paste (optional)
• salt and black pepper, to taste
• 1.8 liters water, approximately

Before you cook

• Pour the dried beans into a large bowl, cover with plenty of cold water, and leave them to soak overnight, at least 8 hours.
• The next day, drain and rinse the soaked beans.
• Dice the onion and carrots.
• Cut the smoked pork into bite-size chunks.
• Mince the garlic clove.

Steps

1. Put the drained beans and smoked pork into a large pot and cover with about 1.8 liters of fresh water.
2. Bring the pot to a boil over high heat, then skim off any foam that rises to the top.
3. Lower the heat, add the bay leaf, and let the pot simmer gently, covered, for 1 hour.
4. Add the diced onion and carrots to the pot and continue simmering for another 45 minutes, until the beans are soft.
5. In a small pan, melt the lard over medium-low heat.
6. Stir the flour into the melted lard and cook it, stirring constantly, for about 2 minutes until it turns pale golden.
7. Take the pan off the heat and stir in the paprika and minced garlic right away, so the paprika doesn't scorch.
8. Ladle a little of the hot soup from the pot into the paprika roux and whisk it smooth.
9. Pour the roux mixture back into the main pot, stirring it in well.
10. Stir in the tomato paste if using, and season the soup with salt and black pepper.
11. Simmer the pasulj uncovered for a final 15 minutes to let the roux thicken the broth slightly.
12. Remove the bay leaf, ladle the pasulj into bowls, and serve hot with crusty bread.