Beans and sausage (Pasulj)

When it comes to comfort food, few dishes can rival the comfort and heartiness of (Beans and sausages) Pasulj, a traditional Serbian bean stew, which literally translates to Beans. Beans are big in Serbia, and other parts of the Balkan region. They form a part of a few traditional meals and you can have them in many ways; ranging from soup, and stew, to baked beans. If you don’t have a liking for beans, you’ll definitely have at least one bean dish you like here.

What is Pasulj

Pasulj, pronounced “pah-sool-y”, is a Serbian bean stew made with white or pinto beans, smoked meats and some vegetables. It is a staple in Serbian cuisine, often enjoyed as a main course. This dish is known for its deep, smoky flavour that comes through from the meat the beans are cooked with. It has a thick, hearty consistency, making it perfect for cold winter days. It usually starts making it entrance into people’s homes when autumn starts.

The origin of pasulj

Beans and sausage (Pasulj) have been a staple of Serbian cuisine for centuries, with roots that can be traced back to the influence of Ottoman and Austro-Hungarian culinary traditions.

Key Ingredients for Perfect Beans and Sausage (Pasulj)

The ingredients in this recipe are things you probably have already in your kitchen. The beauty of Pasulj lies in its simplicity and the quality of its ingredients. This dish uses very basic ingredients, because I think it’s important for the dish to taste like the main ingredients. Whatever spices used should actually enhance the flavour rather than cover it up.

• Beans: White beans (such as Great Northern or cannellini) or pinto beans are commonly used. They provide the base of the stew and absorb the rich flavours of the other ingredients.
• Smoked meat: In this case, I am using smoked sausage, which is very common. Amongst other types of meat, pock knuckles, ham hocks, and bacon are also used. These add a deep, smoky flavour that defines the dish.
• Garlic: Garlic may be used to add a layer of flavour

Soaking the beans

Sometimes beans take a long time to cook. It’s better to soak them in water the night before so you don’t have the whole day cooking them. Getting “fresh” beans is advisable, because they cook faster, like beans should. If you have not soaked your beans, you may also cook them in boiling water until they’re softer, then toss the water out and cook with the soft beans as per instructions.

Substitutes

• For tomato paste, you can use tomato juice instead. Half a cup works well for a cup of beans.
• Vegeta is optional. I have made these beans several times without it because the sausage already has a strong flavour.

More ways of making Beans and sausage (pasulj)

The below video also explains another way in which you can make pasulj using a different method. Should you not have tomato paste or juice then the above method will be best. This is another option which has a slightly different taste but tastes just as good, should you wish to have different ways to make your beans.

The consistency of the beans may be thin or thick depending on how you like it. These recipes are merely guides, one should take them and make one’s own according to one’s liking.

Serving suggestions

This dish goes well with a salad, usually this Simple Serbian cabbage salad or Roasted pepper salad. Have some good bread to go with all these and you have yourself a beautiful, hearty tasty meal.

I hope you enjoy this beans and sausage recipe as much as my family and I do