Posni Pasulj

Ingredients

• 500 g (1 lb) dried beans, soaked overnight
• 2 onions, chopped
• 2 carrots, diced
• 3 garlic cloves
• 2 tbsp sweet paprika
• 1 tbsp flour
• 60 ml (¼ cup) oil
• Bay leaf, parsley, salt and pepper

Method

1. Boil the beans 10 minutes, drain, then simmer in 2.5 litres (10 cups) of fresh water with the carrot and bay for 1½ hours.
2. Fry the onions and garlic in the oil until soft. Stir in the flour, then the paprika off the heat.
3. Stir this roux into the beans and simmer 20 minutes more until thick.
4. Season and add parsley.

Tip. The fasting version of the Serbian national soup, without smoked meat.