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.