Slow Food: Pasul (Albanian bean soup)

January is long. So let’s make soup! This is one of my go-to pantry recipes that’s simple, comforting and cheap. Pasul is a staple in Albanian/Kosovar cuisine: you need just a few ingredients and some time* on your hands. Perfect for a winter lockdown. There is also the option to make this a fuller dish, by adding some beef cubes. In Kosovo, they sometimes serve it with meat from goulash, and this is amazing! But even without the beef, this is a solid meal. T'boftë mire!

*Nota bene: When I say you need some time, you do need actual time; the beans need to soak for at least 8 hours and the cooking takes at least 75-90 minutes. I do not recommend canned beans for this recipe.

Ingredients - for two hearty servings

• 1 Cup (180-200 grams) dried cannellini beans

• one onion, finely chopped

• one carrot, chopped

• 2 Tablespoons oil

• 1 1/2 Tablespoons flour

• 1 teaspoon paprika (or more…)

• 1 bouillon cube (vegetable or chicken)

• leftover beef cubes or beef bones(optional)

Directions

Soak the beans for at least 8 hours/overnight in about 3 cups of water. (1 cup of dry beans expands to 2 1/2 cups). When this is complete rinse out the beans and put in a pot with 3 cups of fresh water. Begin the boil for 30 at medium high heat. After 45 min, add the chopped carrot and bouillion cube and lower the head to medium. Begin cooking the chopped onion in the oil until clear, about 4-5 minutes on medium heat. Add the flour and paprika and cook through - this may look a bit thick, add a bit of oil if still powdery, as it should be a sort of thick paste. Once complete, add this to the beans and cook for another 30 minutes at low heat. After about 1hr 15 minutes, the beans should be tender and ready to eat. Season with salt, pepper and a bit more paprika if you want more heat.

If you want to add meat, you can add beef cubes during the last 15 minutes. I have also added beef bones to the mix and it works well. Enjoy!