Serbian pasulj: hearty white bean soup with smoked meat

Method

1. 1

   Soaking the beans

   Soak the beans in water overnight, then drain off the water.

   5 min
2. 2

   Cooking the base

   Cover the beans with fresh water and add the smoked meat, carrot, half of the onion, the leek and the bay leaf. Simmer gently until tender.

   90 min
3. 3

   Making the zaprška

   Fry the remaining onion in oil, then sprinkle in the flour and fry briefly. Take the pan off the heat and stir in the paprika.

   5 min
4. 4

   Thickening

   Stir the zaprška into the cooked beans and simmer for a further 15–20 minutes until thickened.

   20 min
5. 5

   Seasoning

   Season with pepper and salt, remove the bay leaf, and cut the meat as needed, then return it to the pot.

   3 min
6. 6

   Serving

   Serve piping hot, sprinkled with fresh parsley.

   2 min