ReceptnaptárVegan pasulj (meat-free Balkan bean stew)
This is a meat-free version of pasulj, reminiscent of Serbian fasting cuisine. Here the smoky flavour comes from smoked paprika instead of smoked hock, and the beans and vegetables make it just as filling. With tinned beans there is no need for soaking, so it is ready in an hour. It is excellent as a vegan lunch, a complete meal with fresh bread, and it keeps for days.
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Ingredients
Method
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- Fry the onions in the olive oil until glossy, add the carrots and pepper and cook for 6 minutes.
- Stir in the garlic and tomato purée, then take off the heat and stir in the sweet paprika.
- Add the beans, bay leaves and smoked paprika and pour in 800 ml water.
- Simmer uncovered for 25 minutes so the stew thickens; mash some of the beans.
- Season with salt and pepper and serve with parsley; it keeps 4 days and reheats well in the microwave.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Add the paprika off the heat, because in hot oil it turns bitter in moments.
- Crush some of the beans against the side of the pot, because this thickens the soup without any flour.
- If you would like it even smokier, stir half a teaspoon more smoked paprika into the soup at the end.
Frequently asked questions
Can it be made with dried beans?
Yes, soak 300 g the evening before and cook them until tender. The cooking time will be about an hour longer.
Can I add meat?
Yes, with smoked sausage or hock it comes closer to the classic pasulj. The smoked paprika can then be left out.
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