Serbian Bean Stew with Smoked Meat (Čorbast Pasulj)
Чорбаст пасуљ čorbast pasuljSay it: CHOR-bahst PAH-sool
On Serbian tables, čorbast pasulj is a year-round standby, yet it is most welcome when the weather turns cold. The broth turns velvety and brick-red, the white beans soften to a creamy bite, and smoked pork gives a deep savoury background. What separates it from a plain bean pot is a quick flour-and-paprika roux stirred in near the end. The dish is practical home cooking: one pot, simple ingredients, and plenty of bread for dipping.
Serbian Bean Stew with Smoked Meat (Čorbast Pasulj)
Чорбаст пасуљ, čorbast pasulj
Pronounced CHOR-bahst PAH-sool
- Serves
- 6
- Prep
- 20 min
- Cook
- 2 hr 30 min
- Total
- 2 hr 50 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the stew
For the roux and seasoning
Method
Spread the beans on a tray and remove any stones or damaged grains, then rinse. Cover with cold water to stand about 3 inches above the beans and leave for at least 8 hours, or overnight. Drain before use.
Transfer the drained beans to a large saucepan and add fresh cold water until it sits about 2 inches over them. Boil hard for 10 minutes, then tip into a colander and throw away this first cooking liquid.
Put the beans back in the pot with the onions, carrots, leek, garlic, dried pepper, bay leaves, caraway, black pepper, and smoked meat. Add warm water until everything is covered by roughly 1 inch. Bring to the boil, lower the heat, put the lid on ajar, and cook gently for 1 1/2 to 2 hours. Stir now and then and top up with hot water so the contents stay barely covered. The beans should soften fully while still holding their shape.
Lift out the smoked meat using tongs. For ribs or hock, remove and discard bones and thick rind, then chop or pull the meat into bite-size pieces and put it back in the pot.
Warm the oil or lard in a small frying pan over medium heat. Add the flour and stir without stopping for 2 to 3 minutes, until it is light gold and smells toasted. Take the pan off the heat, mix in the sweet paprika at once, then gradually beat in a ladleful of hot broth from the stew until lump-free.
Stir the roux into the gently bubbling stew. Simmer for 5 to 10 minutes, stirring, so the liquid thickens and the floury taste disappears. Taste, then season with salt.
Fish out the bay leaves and any large bits of dried pepper. Spoon into bowls and bring to the table hot.
Regional variant: Fasting Bean Stew (posni pasulj)
For Orthodox fast days, leave out the smoked meat and replace lard with sunflower oil. Simmer the beans with the same vegetables, bay leaf, caraway, and a little more paprika. Finish with the same flour-and-paprika roux made with oil, then cook until thick and glossy. Offer roasted peppers and bread alongside.
Cook's notes
- An overnight soak cuts the cooking time and gives a better texture. If time is tight, substitute two 15-oz cans of drained white beans and simmer for only about 30 minutes.
- Stir the paprika in away from the heat; direct heat can scorch it and leave a bitter taste.
- The stew will become thicker on standing; loosen it with a little hot water when reheating.
Serve with
Bring it to the table hot with crusty white bread, plus pickled hot peppers (feferoni), pickled beets, or a mixed winter salad (turšija).
Make ahead and storage
Store in the refrigerator for up to 3 days. Reheat slowly, adding a splash of hot water if it has become too thick.
