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Pasulj is a dish that immediately signals comfort. Known simply as Serbian baked beans, it is a slow cooked meal that carries depth, warmth, and a strong sense of home. It is hearty without excess and full of flavour drawn from patient preparation.
In Serbia, Pasulj is not only a meal but part of everyday rhythm. It appears on family tables during colder months, filling kitchens with its aroma while simmering slowly, a dish that draws people together while it cooks.
What gives Pasulj its charm is how simple ingredients evolve over time. Beans soften into creaminess, smoked meats release flavour, and herbs round out the broth. The result is food that feels honest, nourishing, and rooted in tradition.
What Is Pasulj?
Pasulj is a traditional Serbian stew prepared with white beans that are cooked slowly with vegetables and smoked meat. It is often baked or simmered for hours, allowing the flavours to meld into a dish that feels rich and complete.
The smoked meat is usually pork, often sausage or ribs, though recipes vary by household. Vegetables like carrots, onions, and peppers provide a subtle sweetness that balances the depth of the beans and broth.
It is served hot, often with bread for soaking up the sauce. Some families prepare it thicker and more stew like, while others keep it looser, closer to a soup. Either way, it remains a dish of comfort and substance.
Ingredients and Taste
White beans form the foundation, chosen for their creamy texture once fully cooked. They absorb the richness of smoked meats and the fragrance of herbs, creating a dish where every spoonful is layered with flavour.
Onions, carrots, and peppers form the aromatic base, often sautéed before joining the beans. Smoked paprika is essential, giving Pasulj both its colour and its distinctive flavour. Bay leaves and parsley round out the seasoning.
The taste is robust yet balanced. The beans provide a soft, earthy sweetness, the meat brings depth and smokiness, while paprika adds warmth. Each bite feels hearty and grounding, especially when paired with rustic bread.
A Taste of History
Pasulj holds a special place in Serbian cooking, with roots that reach into both rural kitchens and communal gatherings. It was a dish made from ingredients that were available year round, providing sustenance and comfort through long winters.
Its reliance on beans reflects centuries of agricultural tradition, as beans were accessible, nutritious, and adaptable. The addition of smoked meat gave the dish more body, creating a stew that could feed families for days.
Pasulj also has cultural significance, appearing at gatherings, celebrations, and even army kitchens, where its heartiness made it practical for feeding large groups. It has long been food for both ordinary days and important occasions.
Today, Pasulj continues to represent the spirit of Serbian cuisine. It is humble yet deeply satisfying, a dish that values patience and simplicity while offering a flavour that stays with you long after the bowl is finished.
How to Make Pasulj (Serbian Baked Beans)
Pasulj is a hearty Serbian classic, simmered with beans, smoked meats, and earthy spices until the flavours meld into a rich and comforting stew. Expect a dish that balances smokiness, creaminess, and subtle heat. Best enjoyed slowly with rustic bread and a glass of rakija. See the recipe card at the bottom for printable directions
Ingredients
For the beans
- 400g dried white beans (such as cannellini or white kidney beans)
- 1 bay leaf
- 1 tsp salt
For the stew
- 250g smoked pork ribs or ham hock
- 150g smoked sausage, sliced thickly
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 tbsp lard or sunflower oil
- 2 tsp sweet paprika
- 1 tsp hot paprika (optional for heat)
- 1 tbsp tomato paste
- 1 tsp dried marjoram
- Freshly ground black pepper, to taste
For thickening (Roux – Zaprška)
- 2 tbsp flour
- 3 tbsp lard or oil
- 1 tsp paprika
For serving
- Fresh parsley, chopped
- Rustic bread
Cooking Instructions
Step 1: Soak the beans
To begin, rinse the beans thoroughly and soak them overnight in plenty of cold water. This reduces cooking time and aids digestion. Drain before use and prepare to simmer.
Step 2: Cook the beans
Place the soaked beans in a pot, cover with fresh water, add the bay leaf, and simmer gently for 30–40 minutes until partially tender. Do not salt at this stage as it toughens the skin. Continue with preparing the meats.
Step 3: Prepare the smoked meats
In a separate pot, add smoked pork ribs or ham hock with enough water to cover. Simmer for 20 minutes to release flavour and soften. Reserve the cooking liquid for the stew base. Transition to sautéing the vegetables.
Step 4: Sauté the aromatics
Heat lard or oil in a large heavy pot. Sauté the onion, garlic, and carrots until softened and golden. Stir in the tomato paste, sweet paprika, and hot paprika, letting them bloom for depth. Proceed to combining beans and meat.
Step 5: Combine beans, meat, and aromatics
Add the partially cooked beans, smoked meats, and sausage slices to the pot of sautéed aromatics. Pour in enough reserved cooking liquid and additional hot water to cover everything. Stir gently to combine.
Step 6: Season and simmer
Add marjoram, black pepper, and adjust liquid level. Simmer gently for 45–60 minutes, stirring occasionally, until the beans are creamy and meats tender. Move to thickening the stew.
Step 7: Prepare the roux (zaprška)
In a small pan, melt lard or heat oil. Stir in flour and cook until lightly golden, then add paprika. Whisk quickly to avoid lumps. Transition to adding roux into the stew.
Step 8: Thicken the pasulj
Stir the hot roux into the simmering beans. Cook for a further 10 minutes, allowing the stew to thicken and flavours to deepen. Move to garnishing.
Final Step: Serve hot
Ladle pasulj into bowls, garnish with chopped parsley, and serve with rustic bread. Presentation tip: leave the smoked meats on top for an authentic rustic look. A side of pickled peppers or sauerkraut enhances the experience.
Variations and Substitutions
- Beans: Cannellini or navy beans work if Balkan white beans are unavailable.
- Meat: Use smoked turkey leg as an alternative to pork for dietary restrictions.
- Fat: Sunflower oil can replace lard for a lighter option.
- Spices: Add a pinch of cumin for depth if marjoram is unavailable.
Cooking Tips for Perfect Pasulj
- Always soak beans overnight to ensure even cooking.
- Cook beans separately first to remove some bitterness before adding to stew.
- Use smoked meat generously, as it defines the authentic flavour.
- Allow pasulj to rest after cooking; flavours deepen once cooled and reheated.
Pasulj (Serbian Baked Beans)
Ingredients
For the beans
- 400 g dried white beans such as cannellini or white kidney beans
- 1 bay leaf
- 1 tsp salt
For the stew
- 250 g smoked pork ribs or ham hock
- 150 g smoked sausage sliced thickly
- 1 large onion finely chopped
- 3 garlic cloves minced
- 2 carrots diced
- 2 tbsp lard or sunflower oil
- 2 tsp sweet paprika
- 1 tsp hot paprika optional for heat
- 1 tbsp tomato paste
- 1 tsp dried marjoram
- Freshly ground black pepper to taste
For thickening (Roux - Zaprška)
- 2 tbsp flour
- 3 tbsp lard or oil
- 1 tsp paprika
For serving
- Fresh parsley chopped
- Rustic bread
Instructions
- To begin, rinse the beans thoroughly and soak them overnight in plenty of cold water. This reduces cooking time and aids digestion. Drain before use and prepare to simmer.
- Place the soaked beans in a pot, cover with fresh water, add the bay leaf, and simmer gently for 30–40 minutes until partially tender. Do not salt at this stage as it toughens the skin. Continue with preparing the meats.
- In a separate pot, add smoked pork ribs or ham hock with enough water to cover. Simmer for 20 minutes to release flavour and soften. Reserve the cooking liquid for the stew base. Transition to sautéing the vegetables.
- Heat lard or oil in a large heavy pot. Sauté the onion, garlic, and carrots until softened and golden. Stir in the tomato paste, sweet paprika, and hot paprika, letting them bloom for depth. Proceed to combining beans and meat.
- Add the partially cooked beans, smoked meats, and sausage slices to the pot of sautéed aromatics. Pour in enough reserved cooking liquid and additional hot water to cover everything. Stir gently to combine.
- Add marjoram, black pepper, and adjust liquid level. Simmer gently for 45–60 minutes, stirring occasionally, until the beans are creamy and meats tender. Move to thickening the stew.
- In a small pan, melt lard or heat oil. Stir in flour and cook until lightly golden, then add paprika. Whisk quickly to avoid lumps. Transition to adding roux into the stew.
- Stir the hot roux into the simmering beans. Cook for a further 10 minutes, allowing the stew to thicken and flavours to deepen. Move to garnishing.
- Ladle pasulj into bowls, garnish with chopped parsley, and serve with rustic bread. Presentation tip: leave the smoked meats on top for an authentic rustic look. A side of pickled peppers or sauerkraut enhances the experience.
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