Name: Pasulj (Serbian Smoky Bean Stew)
Total time: 2 h 15 min
Cuisine: Balkan
Ingredients: 400g dried haricot beans, soaked overnight in cold water; 1 smoked ham hock, about 600 g; 2 onions, finely chopped; 2 carrots, diced; 3 garlic cloves, crushed; 2 tbsp sunflower oil; 2 tsp sweet paprika; 0.5 tsp hot paprika, or chilli flakes; 2 bay leaves; 1 tbsp tomato purée; 1 tbsp cornflour; 2 tbsp parsley, chopped; 1 tsp ground black pepper

Pasulj (Serbian Smoky Bean Stew)

Creamy white beans simmered with smoked ham hock, paprika and bay into a thick, warming Serbian stew.

Time2 hr 15

LevelEasy

Costabout £1.08 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

204kcal
19.7gcarbs
4.2gof which sugars
9.2gfat
2.8gsaturates
9.9gprotein
6.4gfibre
0.8gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

6 bowls

Method

1
Drain the soaked beans. Put them in a large pan with the ham hock and cover with fresh cold water by 5 cm. Bring to the boil, skim off any foam and simmer for 40 minutes.
40 min
2
Meanwhile, heat the oil in a frying pan and cook the onions and carrots for 10 minutes until soft and golden. Add the garlic, both paprikas and tomato purée and cook for 1 minute.
10 min
3
Tip the vegetables into the beans with the bay leaves and pepper. Simmer for a further 40 to 50 minutes, until the beans are completely soft and the liquid has thickened. Top up with hot water if it gets too dry.
45 min
4
Lift out the ham hock, pull off the meat and discard the skin and bones. Return the shredded meat to the pot.
5
Mix the cornflour with 3 tbsp cold water and stir into the stew. Simmer for 3 minutes until glossy. Taste, and add salt only if needed, as the ham is salty.
3 min
6
Scatter over the parsley and serve with crusty bread or pickled peppers.