Pasulj (Serbian White Bean Stew) 🫘

Method

1. 1

   Drain the soaked beans, cover with fresh water, bring to a boil, discard the water and repeat once — this clears the gas-causing sugars and keeps the broth clean.

2. 2

   Fry the onion in lard over medium heat until soft and golden, about 8 minutes. Pull the pan off the heat, stir in the paprika quickly so it blooms without burning, then add back the beans, smoked meat, sausages, bay leaf and marjoram.

3. 3

   Pour in hot water to cover by two fingers. Simmer half-covered on low heat for 1.5–2 hours, topping up with hot water as needed, until the beans are tender and the broth has thickened naturally.

4. 4

   Season with salt only at the end. Ideally let the pot cool and rest overnight, then reheat gently — pasulj 'kuvani dva puta' (cooked twice) is the Belgrade standard.

5. 5

   Serve in warm bowls with a spoon of kajmak melting on top, pickled chili peppers on the side and dense village bread for mopping.