Albanian White Bean Soup (Jani Me Fasule) |
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Prep Time: 720 Minutes Cook Time: 3 Minutes |
Ready In: 723 Minutes Servings: 4 |
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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 . 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) |
Directions:
1. In a large pot add rinsed presoaked white beans and water. Bring to a full boil and cook for 10 minutes.
2. In a skillet on medium heat add butter and onion. Cook until tender. Add to the beans.
3. 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.
4. 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).
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