Serbian Pasulj with Smoked Pork Ribs

⏱ 150 min · Serves 6

The Balkan bean pot that smells like a Sunday afternoon: creamy white beans slow-simmered with smoked ribs until the meat slides off the bone, finished with a paprika-red roux and a sharp hit of vinegar. Serve with crusty bread and raw onion.

Per serving: 648 kcal · 42.0g protein · 54.0g carbs · 29.0g fat

Ingredients

• 500g dried white beans (tetovac or cannellini), soaked overnight
• 800g smoked pork ribs, cut into pieces
• 2 onions, finely chopped
• 2 carrots, diced
• 1 parsnip or 1/4 celeriac, diced
• 4 garlic cloves, minced
• 2 bay leaves
• 1 tsp dried summer savory (or thyme)
• 3 tbsp sunflower oil
• 2 tbsp plain flour
• 1.5 tbsp sweet Hungarian paprika
• 1 tsp hot paprika or 1 fresh chilli (optional)
• 1 tbsp tomato paste
• 2 litres water or light stock
• 1 tbsp red wine vinegar
• Salt and black pepper
• Handful flat-leaf parsley, chopped
• Crusty bread and a raw onion, to serve

Method

1. Drain the soaked beans, put them in a large pot with fresh cold water, bring to a boil, boil 5 minutes, then drain again (this keeps the pot sweet).
2. Return the beans to the pot with the smoked ribs, bay leaves, savory and 2 litres water. Bring to a gentle boil, skim any foam, then reduce to a low simmer, lid ajar.
3. After 30 minutes add the carrot, parsnip and half the chopped onion. Continue simmering 45-60 minutes until the beans are tender and the rib meat is falling off the bone. Top up with hot water if it looks dry.
4. Lift out the ribs, let them cool a little, pull the meat off the bones, discard bones and return the meat to the pot.
5. Make the zaprska: heat the oil in a frying pan, fry the remaining onion until golden, 6-8 minutes. Stir in the garlic for 30 seconds, then the flour, cooking 1 minute to a sandy paste.
6. Off the heat, stir in both paprikas and the tomato paste so they don't burn, then loosen with a ladleful of hot bean broth to a smooth slurry.
7. Stir the zaprska into the pot and simmer, uncovered, 20-25 minutes until the stew is glossy and thick enough to coat a spoon.
8. Season with salt (go carefully, the ribs are salty), plenty of pepper and the vinegar. Rest 10 minutes off the heat, scatter with parsley and serve with bread and raw onion wedges.