Albanian White Bean Stew (Jani me Fasule)
Jani me fasule Say it: YAH-nee meh fah-SOO-leh
A bowl of Jani me fasule is what Albanian families reach for on cold evenings and meatless days. Creamy white beans break down into a thick, paprika-tinted broth, while a small amount of dried mint lifts the earthy, sweet tomato flavor without overpowering it. Serve it as a warming main dish with crusty bread, and finish each bowl with a drizzle of olive oil and extra mint.
Albanian White Bean Stew (Jani me Fasule)
Jani me fasule
Pronounced YAH-nee meh fah-SOO-leh
- Serves
- 6
- Prep
- 20 min
- Cook
- 2 hr
- Total
- 2 hr 20 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Transfer the dried beans to a large bowl. Add cold water until it rises 2 inches above the beans. Let them sit overnight or for at least 8 hours, then drain and rinse well.
Warm the olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onions and cook, stirring regularly, until they turn soft and translucent, about 6 to 8 minutes.
Add the garlic, tomato paste, and sweet paprika. Stir and cook for 1 to 2 minutes until the mixture smells fragrant and turns a deep red, watching carefully so the paprika does not scorch.
Pour in the drained beans, drop in the bay leaf, and add 6 cups (1.4 L) of water. Increase the heat to bring the liquid to a boil, then reduce to a gentle simmer. Cover the pot partially and let it cook until the beans become very soft, 1.5 to 2 hours, adding a splash of hot water whenever the liquid level drops below the beans.
Once the beans are soft and the broth looks creamy, stir in the salt and black pepper. Crumble the dried mint between your fingers and stir it into the stew.
Keep the pot uncovered and simmer for another 5 to 10 minutes so the mint can release its aroma and the liquid thickens a little. For extra body, press a few beans against the side of the pot with a spoon and mix the mashed beans back into the stew.
Take out the bay leaf. Check the seasoning and add more salt or pepper if needed. Ladle into bowls and finish with a drizzle of olive oil and a pinch of extra dried mint, if you like.
Regional variant: Bean stew with meat (Jani me fasule me mish)
Begin by browning 1 lb (450 g) cubed beef or lamb in the olive oil. Once browned, add the onions and continue with the recipe, using 7 cups (1.65 L) water instead of 6. Simmer everything until the meat and beans are both tender, about 2 hours, and add an extra spoonful of tomato paste for deeper flavor.
Cook's notes
- Add a small pinch of baking soda to the soaking water to encourage softer beans. For a fast method, boil the beans for 2 minutes, remove from heat, and let them soak for 1 hour instead of overnight.
- To get a thicker consistency without extra time, remove a ladleful of cooked beans, crush them with a fork or spoon, and stir the paste back into the pot just before serving.
- Wait until the beans are completely tender before adding salt, because early salt can make them stay firm longer.
Serve with
Serve it alongside crusty bread, pickled green peppers or pickled cabbage, and a fresh tomato-cucumber salad. A glass of raki or a yogurt drink often accompanies the meal.
Make ahead and storage
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. When reheating, add a little water to loosen the stew, as it continues to thicken while stored.
