Allergens: Legumes (beans) | Gluten-Free | Dairy-Free | Nut-Free

Cuisine: Serbian (Balkan)

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Pasulj is one of Serbia’s most beloved comfort foods—a humble, warming stew built around white beans slowly simmered with aromatics, sweet paprika, and often a smoky element. Across the Balkans, versions vary from deeply meaty (with smoked meats and sausage) to fasting-day versions that are entirely plant-based. What stays constant is the character: rich, paprika-forward broth, tender beans, and a stew that tastes even better the next day. It’s the kind of food you find in home kitchens, worker canteens, and winter tables—simple, nourishing, and made to feed a crowd.

Recipe Details

• Servings: 6
• Category: Stew / Comfort Food
• Estimated Time: 75–90 minutes (faster with canned beans)

Ingredients

Base Stew

• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced (optional)
• 4 cloves garlic, minced
• 2 tbsp sweet paprika
• 1 tsp smoked paprika (optional but recommended)
• 1 bay leaf
• 1 can (400 g) crushed tomatoes (or 2 tomatoes, grated)
• 6 cups cooked white beans (about 3 cans drained/rinsed) or 500 g dried beans, soaked overnight
• 5–6 cups water or vegetable/chicken stock (adjust for desired thickness)
• 1 tsp salt (start with less if using stock), plus more to taste
• ½ tsp black pepper

Optional Traditional Add-Ins (Meaty Version)

• 200–300 g smoked sausage, sliced or smoked pork (ham hock/ribs), simmered in the stew

Thickener (Classic Roux / Zaprška)

• 1 tbsp olive oil
• 1 tbsp all-purpose flour (omit for gluten-free)
• 1 tsp sweet paprika

Optional finish: chopped parsley, a squeeze of lemon, or chili flakes (if you like heat)

Instructions

1. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrots (and celery if using) and cook 6–8 minutes until softened. Add garlic and cook 30 seconds.
2. Bloom the paprika: Stir in sweet paprika and smoked paprika. Cook 15–20 seconds (do not burn).
3. Build the stew: Add crushed tomatoes, bay leaf, beans, and stock/water. If using smoked sausage or smoked pork, add it now. Bring to a gentle simmer.
4. Simmer: Cover partially and simmer 35–45 minutes (or 60–75 minutes for soaked dried beans until tender), stirring occasionally. Add more liquid if needed.
5. Thicken (optional): For a classic finish, make a quick roux: in a small pan heat oil, stir in flour, cook 30–60 seconds, then add paprika. Whisk in a ladle of hot stew liquid, then pour back into the pot and simmer 5 minutes.
6. Season & serve: Remove bay leaf. Taste and adjust salt/pepper. Rest 10 minutes before serving for best texture.

Kitchen Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon
• Knife and cutting board
• Measuring cups and spoons
• Small pan (if making roux)
• Ladle
• Colander (if using canned beans)

Dietary Substitutions & Allergen Swaps

• Gluten-Free: Skip the flour roux. Thicken by mashing ½ cup beans into the stew or simmer longer to reduce.
• Vegan: Use vegetable stock and omit smoked meats. Add extra smoked paprika + a spoon of tomato paste for depth.
• Low-Carb: Pasulj is bean-based (higher carb). For a lower-carb “pasulj-inspired” stew, replace half the beans with mushrooms and diced zucchini, and thicken with blended cauliflower.
• Lower Sodium: Use unsalted stock, rinse beans well, and add salt only at the end.
• Nut-Free: Naturally nut-free; confirm stock and sausage labels if cross-contact is a concern.

Chef’s Tips

• Don’t burn paprika: Add liquid quickly after blooming; burnt paprika turns bitter.
• Better tomorrow: Like most stews, flavors deepen overnight—perfect for meal prep.
• Texture trick: Mash a small portion of beans for natural creaminess without dairy.
• Smoke control: If using smoked sausage, reduce smoked paprika slightly to avoid overpowering the stew.

Wine Pairing

Pair with a medium-bodied red such as Merlot, Gamay, or Zweigelt. Non-alcoholic: sparkling water with lemon, black tea, or a lightly sweet apple spritzer.

Nutrition Facts (Estimate)

Serving Size: 1 bowl (about 350 g)  |  Servings Per Recipe: 6 Nutrient Amount Per Serving

Calories360 kcal

Total Fat8 g

Saturated Fat1 g

Cholesterol0 mg (vegan version)

Sodium620 mg (varies by stock)

Total Carbohydrate56 g

Dietary Fiber14 g

Total Sugars6 g

Protein18 g

Potassium820 mg

Estimates only; values vary by beans used and whether smoked meats are added.

Frequently Asked Questions

Can I use canned beans instead of dried? Yes. Canned beans make this much faster. Simmer 35–45 minutes for flavor development, not tenderness.

What beans are best for pasulj? Large white beans are traditional—cannellini, Great Northern, or navy beans work well.

How do I thicken pasulj without flour? Mash a cup of beans into the stew or blend a small portion, then simmer to reduce.

Can I freeze it? Yes. Cool completely and freeze up to 3 months. Thaw overnight and reheat gently with a splash of water or stock.

How long will it keep in the fridge? Up to 4 days in an airtight container. It often tastes better on day 2.

If you cook this comforting Balkan classic, tag @simplycookingx and use #SimplyCookingGlobal so we can feature your bowl.