Serbian Bean Stew
Warm, hearty, and brimming with rich, smoky flavors, Serbian Bean Stew is a soul-soothing classic from Balkan cuisine that's perfect for cold days. This comforting dish combines tender white beans, velvety broth, and deeply flavorful smoked pork ribs or sausage, all simmered together with aromatic vegetables like onions, garlic, and carrots. Enhanced with sweet or smoked paprika, bay leaves, and a roux for a creamy texture, this stew is pure comfort food in a bowl. With its rustic appeal and easy-to-follow preparation, Serbian Bean Stew is not only a taste of tradition but also a filling, nutritious meal for the whole family. Garnish with fresh parsley and serve with crusty bread or tangy pickled vegetables for an authentic experience. Perfect for cozy dinners and meal prepping alike, this recipe is a must-try for lovers of hearty stews!
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Recipe Information
Ingredients
- 500 grams dry white beans (such as cannellini or Great Northern beans)
- 300 grams smoked pork ribs or smoked sausage
- 1 large onion
- 3 pieces garlic cloves
- 1 medium carrot
- 2 pieces bay leaf
- 1 tablespoon paprika (sweet or smoked)
- 1 tablespoon flour
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
- 2 liters water
Instructions
Rinse the beans thoroughly and soak them in cold water overnight (8–12 hours). Drain and rinse before cooking.
In a large pot, add the soaked beans and 2 liters of water. Bring to a boil and then reduce the heat to low. Cook the beans for about 60 minutes, skimming off any foam that forms on the surface.
While the beans are cooking, dice the onion, mince the garlic, and slice the carrot into thin rounds.
In a separate pan, heat the vegetable oil over medium heat. Add the diced onion and sauté for 3–4 minutes until softened. Add the minced garlic, sliced carrot, and smoked meat (cut into portions, if needed). Cook for an additional 5–7 minutes, stirring occasionally.
Once the beans have been cooking for about 60 minutes, add the sautéed mixture to the pot along with the bay leaves, paprika, salt, and black pepper. Stir well to combine and continue simmering over low heat for another 30 minutes.
In the same pan used for sautéing, prepare a roux to thicken the stew. Add 1 tablespoon of flour to the pan and cook it over medium heat for 2 minutes, stirring constantly, until golden brown. Gradually add a ladle of liquid from the stew and whisk until smooth. Return this mixture to the pot.
Simmer the stew for another 20–30 minutes, stirring occasionally, until the beans are tender and the broth has thickened. Adjust seasoning with more salt or pepper, if needed.
Remove the bay leaves before serving. Garnish with chopped fresh parsley, if desired. Serve hot with crusty bread or a side of pickled vegetables.
Nutrition Facts
Calories |
2948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.1 g | 128% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 4295 mg | 187% | |
| Total Carbohydrate | 341.0 g | 124% | |
| Dietary Fiber | 84.3 g | 301% | |
| Total Sugars | 22.8 g | ||
| Protein | 183.4 g | 367% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1094 mg | 84% | |
| Iron | 34.3 mg | 191% | |
| Potassium | 10432 mg | 222% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
