Balkan Bean Stew (Pasul / Fasule)
Creamy dried beans slow-simmered with onion, carrot, paprika and bay, thickened the traditional Balkan way. Add smoked meat or keep it vegan.
Almost every household in the Balkans has its own bean stew. In Albania it's fasule, in Kosovo pasul, in Serbia pasulj, in North Macedonia tavče gravče — some soupy, some thick, some baked in a clay pot until crusty on top.
This recipe makes a thick, spoonable stew. Dried beans are simmered until creamy with bay leaves, then a mixture of softened onion, carrot and pepper is stirred in along with paprika and a little flour. That last step — a simple roux called zaprška — is what gives Balkan beans their silky, rich body.
Smoked sausage or smoked ribs are a classic addition, but the stew is just as satisfying without meat.
Balkan Bean Stew (Pasul / Fasule)
- Prep Time
- 20 min
- Cook Time
- 2 hrs
- Soaking
- 8 hrs
- Total Time
- 10 hrs 20 min
- Servings
- 6
- Calories
- 390 kcal*
- Difficulty
- Easy
Equipment
- Large heavy pot (at least 4 litres)
- Frying pan
Ingredients
For the beans
For the base
Instructions
Soak the beans
Cover the beans with plenty of cold water and soak for at least 8 hours or overnight. Drain.
Blanch
Put the beans in the large pot, cover with fresh water, bring to the boil and boil for 10 minutes. Drain and rinse. Many Balkan cooks swear this first boil makes the beans easier to digest.
Simmer
Return the beans to the pot with the 2 litres of fresh water, the bay leaves and the smoked meat, if using. Bring to a boil, then cover partially and simmer gently for 60–90 minutes, until the beans are completely tender and creamy inside. Don't add salt yet.
Make the base
Meanwhile, heat the oil in the frying pan over medium heat. Cook the onions, carrots and pepper for 10–12 minutes until soft and lightly golden. Add the garlic and tomato paste and cook for 2 minutes.
Add paprika and flour
Take the pan off the heat and stir in the flour, sweet and hot paprika and mint. (Paprika burns easily, so the pan should not be on the heat.) Stir in two ladles of bean cooking liquid until smooth.
Combine and thicken
Stir the mixture into the beans, add the salt, and simmer uncovered for 20–30 minutes, stirring occasionally, until the stew is thick and silky. Add a little hot water if it gets too thick.
Rest and serve
Remove the bay leaves. Slice the smoked meat, if using, and return it to the pot. Let the stew rest for 10 minutes, then serve sprinkled with parsley.
Recipe Notes
- Oven-baked version (tavë fasule): Transfer the finished stew to a clay or ovenproof dish and bake at 200°C / 400°F for 30–40 minutes, until thick with a dark crust on top.
- Quick version: Use three 400 g cans of beans, drained. Skip the soaking and simmering and cook the beans with the base and 600 ml water for 25 minutes.
Tips & Tricks
- Salt the beans only once they are tender — adding it early can keep the skins tough.
- Old dried beans take much longer to cook. Buy from a shop with good turnover.
Substitutions
- Vegan: Leave out the meat and add 1 tsp smoked paprika to the base for a gentle smoky flavor.
- Beans: White beans (cannellini, great northern) are traditional in Albania; pinto or borlotti in Serbia and Kosovo.
Storage Instructions
- Refrigerate for up to 4 days — the flavor improves overnight. Reheat with a splash of water.
- Freeze in portions for up to 3 months.
Serving Suggestions
- Serve with cornbread or crusty bread, pickled vegetables and raw onion wedges.
- A crisp Traditional Balkan Salad is the classic side.
Nutrition Information
Per serving
- Calories
- 390 kcal
- Carbohydrates
- 55 g
- Protein
- 20 g
- Fat
- 10 g
- Saturated fat
- 1 g
- Fiber
- 17 g
- Sugar
- 6 g
- Sodium
- 620 mg
* Nutrition values are estimates calculated from the ingredient list and will vary with brands and portion sizes. See our disclaimer.
Frequently Asked Questions
Do I have to soak the beans?
Soaking cuts the cooking time roughly in half and helps the beans cook evenly. If you forget, cover the beans with water, boil for 2 minutes, then leave them to stand, covered, for 1 hour before continuing.
Can I make it in a pressure cooker?
Yes. Cook the soaked, blanched beans with the water, bay and meat at high pressure for 12–15 minutes, release naturally, then continue with the base on the sauté setting.
