Pasulj Bean Stew

Pasulj is Serbian soul food at its most honest — white beans slow-cooked with smoked ribs until the broth is thick, glossy, and carries the full warmth of paprika and bay. One pot, six hours, and it is the best thing you have ever eaten.

Ingredients

• 400g dried white beans (navy or cannellini), soaked overnight
• 600g smoked pork ribs or smoked neck bones
• 2 medium onions, diced
• 4 garlic cloves, minced
• 2 tbsp sweet paprika
• 1 tbsp tomato paste
• 2 bay leaves
• 1 tsp black pepper
• 1 tsp salt (adjust to taste)
• 3 tbsp sunflower oil
• Fresh parsley to finish

Method

1. Drain soaked beans and rinse well. Place in a large heavy pot with the smoked ribs. Cover with cold water by at least 5 cm.
2. Bring to a boil over high heat, skimming any foam that rises. Reduce heat and simmer for 45 minutes until beans are just becoming tender.
3. Meanwhile, cook onion in oil over medium heat until golden — about 15 minutes. Add garlic and paprika, stir for 1 minute.
4. Add tomato paste to the onion mixture, stir, then add this to the bean pot along with bay leaves and pepper.
5. Continue simmering for another 45–60 minutes until the beans are completely tender and the broth has thickened naturally.
6. Remove ribs, strip the meat from the bones, and return the meat to the pot. Discard the bones and bay leaves.
7. Taste for salt. The stew should be thick, smoky, and deeply savoury. Serve with good bread and sliced raw onion.