Albanianwhitebeansoupjanimefasule Recipes

ALBANIAN WHITE BEAN SOUP (JANI ME FASULE)

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)

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.

WHITE BEAN AND HAM BONE SOUP

Steps:

• Combine ham bone and 4 quarts of water in a large stock pot of Dutch oven at least the night before. Bring to a boil, cover, reduce heat and simmer for 10 to 12 hours.
• In the meantime, place beans in a large pot with water to cover; soak overnight. Drain beans the next day and return to the pot.
• Remove ham bone from the pot and pick off any edible meat. Strain the stock and measure out 3 quarts for the soup. Remaining stock can be frozen.
• Pour 3 quarts of stock over the soaked beans. Add ham, celery, carrots, onion, and garlic. Season with salt and pepper. Bring soup to a boil, then reduce heat to a simmer. Cover, tilting the lid to allow steam to escape, and simmer until beans are tender, 1 1/2 to 2 hours. Add sherry in the last 30 minutes of cooking and season with salt and pepper.
• Ladle soup into bowls and sprinkle with fresh parsley.