Albanian White Bean Soup (Jani Me Fasule)
At a Glance
- Prep
- 12 hours
- Cook
- 3 hours 15 minutes
- Total
- 15 hours 15 minutes
- Servings
- 5 bowls, 5 serving(s)
Categories
- Beans
- Soup
- Albanian
- European
- Stove Top
- Easy
Dietary
- Vegetarian
Allergens
- Milk
Servings & Nutrition
Original recipe serves 5. Current scale: 1x.
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.
Hands-Free Mode Off
Equipment
large pot, skillet
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)
Instructions
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).
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
