Traditional Serbian Pasulj with Smoked Pork Ribs

One clear instruction at a time, with the full ingredient list and tips nearby.

Step map

Step 1 of 6

Stay focused. Keep the screen awake while cooking.

Soak the beans overnight. Drain, cover with fresh water, boil 10 minutes, then discard that water.

Ingredients quick view

500 g dried white beans

700 g smoked pork ribs

1 large onion, chopped

2 carrots, diced

1 red pepper, chopped

2 bay leaves

2 teaspoons salt, or to taste

1/2 teaspoon black pepper

2 tablespoons sunflower oil

2 tablespoons all-purpose flour

1 tablespoon sweet paprika

2 litres water, plus more as needed

For a thicker soup, mash some of the beans against the side of the pot before serving.

To enhance the flavor, let the pasulj sit for a few hours or overnight before reheating and serving.

Cook Mode keeps the recipe readable while you work. Use your own kitchen timer for time-sensitive steps.