Pasulj / Grah

Balkan bean stew

INGREDIENTI

• 500 g dried white beans (or pinto beans)
• 1 onion, finely chopped
• 2 carrots, sliced
• 3 cloves garlic, minced
• 2 bay leaves
• 1 tsp paprika (sweet or smoked)
• 1 tsp ground black pepper
• Salt, to taste
• 2 tbsp vegetable oil or lard

Optional

• 1 smoked sausage or smoked ribs (for extra flavour)
• Garnish: chopped parsley, chili flakes

METODO

1. Soak the beans. Rinse and soak the beans in cold water overnight. Drain before cooking.
2. Cook the beans. Cover with fresh water and bring to a boil. Simmer for 10–15 minutes, then drain and discard the water (this helps reduce bloating).
3. Build the stew. Add fresh water to cover by 2–3 cm, then the bay leaves, onion, carrots, garlic, and smoked meat if using. Simmer gently for 1.5–2 hours, until the beans are soft.
4. Season and thicken. In a separate pan, heat oil or lard, then add paprika (and optionally a tablespoon of flour to make a roux). Stir briefly, add to the stew, and season with salt and pepper.
5. Finish and serve. Simmer another 10–15 minutes. Remove the bay leaves. Serve hot, with bread, pickled peppers, or raw onion on the side.

Tratto dallo scambio giovanile MED4FOOD (9-18 giugno 2025), organizzato dall'Associazione Kora presso la fattoria didattica La Buona Terra, Passignano sul Trasimeno. Progetto 2024-1-IT03-KA151-YOU-000220163. Finanziato dall'Unione Europea; le opinioni espresse sono esclusivamente quelle degli autori e non riflettono necessariamente quelle dell'UE o dell'Agenzia Italiana per la Gioventù.