Serbian White Bean Stew with Smoked Pork Ribs

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A beloved Serbian comfort dish, this thick white bean stew simmers tender navy beans with smoky pork ribs, sweet paprika, and aromatics until the broth turns creamy and deeply flavored. Traditionally served with hunks of crusty bread for dunking, it is rustic, soul-warming fare found on family tables across Serbia.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 16 gFat
• 5 gSaturated Fat
• 48 gCarbs
• 14 gFiber
• 6 gSugar
• 26 gProtein
• 780 mgSodium
• 980 mgPotassium
• 135 mgCalcium
• 5.5 mgIron
• 28 mgVitamin C
• 190 mcgVitamin A

Ingredients

For the stew

• 2 cups dried navy beans, soaked overnight and drained
• 8 oz smoked pork ribs (or a mix of ribs and smoked sausage)
• 2 tbsp vegetable oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 red bell pepper, diced
• 2 tbsp tomato paste
• 2 tsp sweet Hungarian paprika
• 1/2 tsp hot paprika (optional)
• 2 bay leaves
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For serving

• 1/4 cup fresh flat-leaf parsley, chopped
• Crusty country bread, for dunking

Directions

1. Drain the soaked beans, rinse well, and place in a heavy pot. Cover with 6 cups of fresh water, bring to a boil, then reduce heat and simmer 45-60 minutes until the beans are nearly tender but still hold their shape.
2. While the beans cook, heat the oil in a large skillet over medium-high heat. Add the smoked pork ribs and brown on both sides, about 4-5 minutes total. Transfer to a plate and set aside.
3. In the same skillet, add the chopped onion and cook 6-7 minutes until softened and lightly golden. Add the garlic and diced red pepper and cook another 2 minutes until fragrant.
4. Stir in the tomato paste, sweet paprika, and hot paprika. Cook 1 minute, stirring constantly, to bloom the spices and deepen their color.
5. When the beans are nearly tender, scrape the onion-paprika mixture into the bean pot along with the browned ribs and any juices. Add the bay leaves, salt, and pepper.
6. Simmer gently for 30-40 minutes, stirring occasionally, until the broth thickens and the beans turn completely tender and creamy; the ribs should be falling from the bone.
7. Lift out the ribs, strip the meat from the bones, and return the meat to the pot. Discard the bones and bay leaves. Taste and adjust salt and pepper.
8. For a thicker broth, mash a few beans against the side of the pot and stir them back in. Ladle the stew into warm bowls, scatter parsley over the top, and serve with plenty of crusty bread for soaking up the rich broth.

Cook’s Notes

• For the deepest, smokiest flavor, use a combination of smoked ribs and a few thick slices of smoked kielbasa-style sausage, added during the last 20 minutes of simmering.
• Cranberry beans or pinto beans are the most traditional choice and give the stew a wonderfully creamy, nutty character.
• Always bloom the paprika in fat for about a minute before adding liquid; this unlocks its bright red color and rounds out any raw flavor.
• Pasulj tastes even better the next day, so make a big pot and refrigerate overnight to let the flavors meld before reheating.
• If you do not eat pork, substitute thick-cut smoked turkey wings for an equally rich but leaner version.

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