Pasulj (Balkan Bean Soup)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Drain the soaked dried white beans and rinse them thoroughly under cold water.

   Tip van de kok: Soaking beans overnight greatly reduces cooking time and improves digestibility.

2. 2

   Place the rinsed beans and the smoked pork hock in a large pot.

3. 3

   Cover the beans and pork hock with fresh water, ensuring they are submerged by at least 2 inches.

4. 4

   Bring the water to a boil, then reduce the heat to a simmer, cover, and cook for 60 minutes.

   Ongeveer 1 uur

   Tip van de kok: Skim off any foam that rises to the surface during the initial boiling.

5. 5

   While the beans are simmering, chop the yellow onion, dice the carrots, and dice the celery stalks.

   Ongeveer 10 min

6. 6

   After 60 minutes, remove the pork hock from the pot and set it aside to cool slightly.

7. 7

   Add the chopped yellow onion, diced carrots, diced celery, and bay leaves to the pot with the beans.

8. 8

   Continue to simmer the beans and vegetables for another 30-45 minutes, or until the beans are tender.

   Ongeveer 45 min

   Tip van de kok: Cooking times can vary for dried beans, so check for tenderness.

9. 9

   While the beans finish cooking, shred the meat from the cooled pork hock, discarding any bones or excess fat.

   Ongeveer 5 min

10. 10

    In a separate small pan, heat the vegetable oil over medium heat.

    Ongeveer 1 min

11. 11

    Add the all-purpose flour to the hot oil and whisk constantly for 1-2 minutes until a light golden roux forms.

    Ongeveer 2 min

    Tip van de kok: This step is crucial for thickening the soup and adding flavor.

12. 12

    Remove the pan from the heat and stir in the sweet paprika and hot paprika (if using) and minced garlic.

    Ongeveer 1 min

    Tip van de kok: Removing from heat prevents the paprika from burning, which can make it bitter.

13. 13

    Carefully ladle about one cup of the hot bean liquid into the roux, whisking continuously until smooth.

    Ongeveer 1 min

    Tip van de kok: Adding hot liquid slowly prevents lumps from forming in the roux.

14. 14

    Pour the roux mixture back into the main pot with the beans and vegetables, stirring well to combine.

    Ongeveer 1 min

15. 15

    Add the shredded pork hock meat back into the soup.

16. 16

    Season the pasulj with salt and black pepper to taste.

    Tip van de kok: Taste and adjust seasoning as needed.

17. 17

    Simmer for another 10-15 minutes to allow the flavors to meld and the soup to thicken.

    Ongeveer 15 min

18. 18

    Remove the bay leaves before serving.

19. 19

    Ladle into bowls and garnish with fresh parsley, if desired.