Pasulj with Smoked Ribs
A thick Serbian bean soup with smoked ribs, garlic and sweet paprika — a hearty dish with a rich smoky flavor.
Ingredients
- dried white beans500 g
- smoked pork ribs500 g
- onion2 pcs
- carrot1 pcs
- garlic4 cloves
- water2000 ml
- bay leaves2 leaf
- black peppercorns10 pcs
- oil2 tbsp
- wheat flour2 tbsp
- ground sweet paprika1 tsp
- salt1 to taste
Instructions
Sort through the dried white beans, rinse them, and cover with cold water for 8–12 hours. Drain the water.
Transfer the beans to a pot, cover with fresh water, bring to a boil, and cook for 5 minutes; drain this first water.
Cover the beans again with 2 L of hot water. Add the smoked pork ribs, chopped onion, carrot, garlic, bay leaves, and black peppercorns. Simmer over low heat for 1–1.5 hours, until the beans are nearly tender.
For the roux, heat the oil, stir in the wheat flour, and cook for 2–3 minutes until lightly browned. Remove from heat, add the sweet ground paprika, and stir quickly.
Remove the ribs, take the meat off the bones, and return the meat to the pot. Stir in the roux, season with salt to taste, and cook for another 10–15 minutes until the soup thickens.
Remove the pasulj from the heat, let it rest for 10 minutes, and serve hot.
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