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Name: Pasulj (Serbian Bean Soup)
Prep time: 30 min
Total time: 30 min
Yield: 5
Cuisine: American
Ingredients: 1 lg Carrot scraped and sliced; 1 ts Paprika; 1 lb Dried white beans (navy); 3 Garlic minced; 2 tb Tomato paste; 1 lb Kielbasa thickly sliced; 2 tb Chopped parsley; 1/2 tb Salt; 2 tb Flour; 2 tb olive oil; 3 Bay Leaves; 5 whole peppercorns (up to 6); 2 Onions chopped

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INGREDIENTS

1 lg Carrot ; scraped and sliced
1 ts Paprika
1 lb Dried white beans ; (navy)
3 Garlic ; minced
2 tb Tomato paste
1 lb Kielbasa ; thickly sliced
2 tb Chopped parsley
1/2 tb Salt
2 tb Flour
2 tb olive oil
3 Bay Leaves
5 whole peppercorns ; (up to 6)
2 Onions ; chopped

Servings

INSTRUCTIONS

You will need a large saucepan. Pick over the beans for bits of grit and chaff, and rinse them twice in cold water. Put the beans in a large saucepan and cover them with water to a depth of 1 to 2 inches. Bring the water to a boil and then turn down the heat. Leave to simmer gently for half an hour. Remove the pan from the heat and pour in enough cold water to cover the beans to a depth of 3 inches. The beans will settle on the bottom. Leave them for a minute or two; then pour off the water and replace with fresh water. Bring the water to a boil and then turn down the heat to simmer. Add the onions, garlic, bay leaves, parsley, tomato paste, carrot, and peppercorns to the beans. Cook gently over very low heat for 1 1/2 to 2 hours, until the beans are soft. After 45 minutes of the cooking, add the kielbasa. Fifteen minutes before you are ready to serve, add the salt and prepare a liaison for the soup. Heat the oil until it is smoking lightly; then quickly stir in the paprika, followed by the flour. Mix to a thin paste. Add this to the soup, stirring well. Simmer for 5 minutes, until the soup is thick and rich. Serve with plenty of bread and good red wine. Serves 5 to 6. Time: 2 to 2 1/2 hours From: THE OLD WORLD KITCHEN - THE RICH TRADITION OF EUROPEAN PEASANT COOKING by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer, Cooking Echo, 7/92

NOTES

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Pasulj (Serbian Bean Soup)

1 lg Carrot scraped and sliced
1 ts Paprika 
1 lb Dried white beans (navy)
3  Garlic minced
2 tb Tomato paste 
1 lb Kielbasa thickly sliced
2 tb Chopped parsley 
1/2 tb Salt 
2 tb Flour 
2 tb olive oil 
3  Bay Leaves 
5  whole peppercorns (up to 6)
2  Onions chopped

You will need a large saucepan.  Pick over the beans for bits of grit and  chaff, and rinse them twice in cold water. Put the beans in a large  saucepan and cover them with water to a depth of 1 to 2 inches. Bring the  water to a boil and then turn down the heat. Leave to simmer gently for  half an hour.    Remove the pan from the heat and pour in enough cold water to cover the  beans to a depth of 3 inches.  The beans will settle on the bottom. Leave  them for a minute or two; then pour off the water and replace with fresh  water.  Bring the water to a boil and then turn down the heat to simmer.    Add the onions, garlic, bay leaves, parsley, tomato paste, carrot, and  peppercorns to the beans.  Cook gently over very low heat for 1 1/2 to 2  hours, until the beans are soft. After 45 minutes of the cooking, add the  kielbasa.    Fifteen minutes before you are ready to serve, add the salt and prepare a  liaison for the soup.  Heat the oil until it is smoking lightly; then  quickly stir in the paprika, followed by the flour. Mix to a thin paste.  Add this to the soup, stirring well.  Simmer for 5 minutes, until the soup  is thick and rich.    Serve with plenty of bread and good red wine.    Serves 5 to 6. Time: 2 to 2 1/2 hours    From:  THE OLD WORLD KITCHEN - THE RICH TRADITION OF EUROPEAN PEASANT  COOKING by Elisabeth Luard, ISBN 0-553-05219-5    Posted by:  Karin Brewer, Cooking Echo, 7/92

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Nutrition

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Serving Size: 1 Serving (278g)
Recipe Makes: 5

Calories: 406
Calories from Fat: 164 (40%)

Amt Per Serving		% DV

	Total Fat 18.2g	24 %
	Saturated Fat 6.1g	30 %
	Monounsaturated Fat 8.6g
	Polyunsanturated Fat 2.7g
Cholesterol 62.7mg		19 %
Sodium 1252.7mg		43 %
Potassium 887.8mg		23 %
Total Carbohydrate 43.3g		13 %
	Dietary Fiber 9.8g	39 %
	Sugars, other 33.5g
Protein 21.6g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 406

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REVIEWS

Lowrider9367

Used canned pinto beans and canned garbanzo beans used thyme instead of basil and used tumric, curry and a dash of cinnamon plus 6oz tomatoes paste it was good.

oskar33

Yummmmyyyyy. So nice and looks good too!!!

LisaZ

Imagine yourself adding kielbasi to canned, baked beans. Then, just do it, and save yourself the 2.5 hours it takes to make this bland recipe. The canned, baked beans have more flavor.

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