Leona's Serbian Bean Soup

Ingredients for 4 servings:

• 300 g beans, white, dried
• 1 onion(s)
• 1 clove(s) garlic
• 1 carrot(s)
• 100 g smoked bacon
• 200 g smoked ribs
• Salt
• Flour
• oil
• Paprika powder
• chili powder

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours; Total time approx. 14 hours 30 minutes

Serbian Easter basket

Let the beans soak in a pot of water overnight. The next day, boil the beans for 15-20 minutes at a rolling boil. Drain the water and add fresh, lukewarm water to the beans again. Continue simmering over medium heat. Do not add salt to the beans, or they will not tenderize. Now add the finely chopped onion and garlic clove. Finely grate the carrot and add it to the beans. Meanwhile, in a second pot, cook the smoked bacon (cut into medium pieces) and the ribs until tender. Do not cook with the beans, as smoked meat is salty. When the rib meat is tender, remove it from the bones and cut into bite-sized pieces. When the beans are cooked (taste to see if they are tender), add the meat to the beans. Make a roux with oil, flour, and paprika. Pour over the beans and reduce over low heat. The bean soup should not be too thick, so use enough water. Now add salt to taste and chili powder, if desired. I always add a small pickled chili pepper to the pasulj.