Serbian pasulj with beans and smoked paprika

Ingredients

For 1 serving

• Cooked borlotti beans180 g
• Onion60 g
• Carrots1
• Bell peppers0.5
• Garlic1 clove
• Paprika4 g
• All-purpose flour5 g
• Vegetable broth400 ml
• Extra virgin olive oil10 g
• Bay leavesto taste
• Whole wheat bread1 slice
• Saltto taste

Contains: gluten, celery,

In season: October – March

Method

1. Chop the onion and garlic; peel the carrot and dice it; deseed the pepper and dice it; rinse and drain the borlotti beans. Heat the vegetable stock.
2. Heat the oil in a saucepan over medium heat and fry the onion, carrot and pepper for 6 minutes, until soft and the onion is golden.
3. Add the garlic, flour and paprika and stir for a minute over low heat, until the flour has absorbed the oil and the paprika smells fragrant without burning.
4. Add the beans, a bay leaf and the hot stock, stirring well so the flour doesn't form lumps.
5. Simmer over low heat for 25 minutes, stirring now and then, until you have a thick soup; crush a few beans with the ladle to make it creamier, remove the bay leaf and season with salt.
6. Serve the pasulj hot with the slice of wholemeal bread.