Serbian Bean Stew Pasulj
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 2 tablespoons oil
- 1 tablespoon flour
- 1 onion (s)
- 50 g bacon, raw, smoked (Wammerl)
- 1 tablespoon tomato paste
- Paprika powder
- Savory
- salt and pepper
- 1 can beans, white
- Bay leaf
- 1 Cabanossi
Print Recipe
Pin Recipe Instructions
- Prepare a roux from the oil and the flour. But don`t let it get too dark.
- Cut the jellyfish into small pieces and finely dice the onion. Sauté the Wammerl and the onion with the roux. Add the tomato paste and pepper. Sprinkle with paprika powder. Drain the beans and add. Sweat briefly. Pour water over them until the beans are covered. Add the bay leaf. Slice the Cabanossi and add to the stew. Add the savory.
- Cover and let the stew simmer for 15 minutes. Should be a little thicker than soup. If necessary, just thicken with a sauce thickener. Season to taste and you`re done.
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