Albanian White Bean Soup Jani Me Fasule Recipes

ALBANIAN WHITE BEAN SOUP (JANI ME FASULE)

Albanian White Bean Soup (Jani Me Fasule) image

A rich delicious soup. Good as a part of suhoor or futoor (iftar) the meals before sunrise and fajr prayer and after sunset & maghreb prayer during the month of Ramadan. Here is what the original poster had to say, "This is not only the most popular dish in Greece but Albania as well. The two countries share many recipes. The Greek dish however uses olive oil and mint instead of butter and paprika. This is a hearty, flavorful thick soup, perfect with a light meal or cold night." Modified from a recipe found on http://www.yasalamcooking.com.

Provided by UmmBinat

Categories Beans

Time 15h15m

Yield 5 bowls, 5 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups dry white beans, washed, picked over, soaked over night, and rinsed
4 cups water
1 medium chopped onion
1/4 cup butter
3 tablespoons tomato paste
1/4 cup chopped flat leaf parsley
1 tablespoon sweet paprika
sea salt, to taste
1/2 teaspoon chili powder (the mixed one)

Steps:

In a large pot add rinsed presoaked white beans and water. Bring to a full boil and cook for 10 minutes.
In a skillet on medium heat add butter and onion. Cook until tender. Add to the beans.
Add the tomato paste, chopped parsley, sweet paprika, and chili powder. Mix well. Reduce heat to low (or a simmer) and cook covered 3 - 4 hours. Adding more water if needed. Add sea salt, to taste.
Enjoy especially after a day or two covered in the refrigerator! (Soups tend be better over a bit of time and this one benefits extensively).

JANI ME FASULE (ALBANIAN BEAN SOUP)

Jani me Fasule (Albanian Bean Soup) image

A traditional white bean soup that is usually served with a salad and a loaf of crusty bread. This is an adaptation of a recipe found in an Albanian cookbook given to me by friends in Tirana and suggestions from same friends. TIME DOES NOT INCLUDE OVERNIGHT BEAN SOAKING

Provided by Lori Loucas

Categories Bean Soups

Time 1h45m

Number Of Ingredients 13

Ingredients

1 c dried white beans
3 Tbsp olive oil
1 onion, chopped
3 clove garlic, crushed
2 carrots, peeled and sliced
2 stalk(s) celery (with leaves), chopped
2 tomatoes, seeded and chopped
2 bay leaf
2 Tbsp tomato paste
5 c boiling chicken broth or water
1/2 lemon, juice of
1 Tbsp fresh mint, minced
1 Tbsp parsley, minced

Steps:

1. Soak the dried bean in water overnight.
2. Drain the beans, rinse, and boil in plenty of water for 15 minutes, covered. Drain again and discard the water.
3. Heat the olive oil in a Dutch oven. Sweat the onions and garlic over low heat, then add all the other ingredients EXCEPT the lemon juice, mint and parsley. Salt and pepper to taste. Bring to a boil and cook at high heat for 3 minutes.
4. Reduce the heat and simmer, covered, until beans are tender (about an hour). Add more broth/water if necessary.
5. Serve hot with lemon juice, mint and parsley. Drizzle a bit of good quality olive oil, if desired. A good crusty bread is excellent with this soup.

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