A thick, hearty stew of white beans slow-cooked with tomatoes, peppers, and aromatic spices until creamy and rich. This humble but deeply satisfying dish is a staple of everyday Kosovar cooking.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: deep clay bowl
Garnishes: drizzle of olive oil, fresh parsley
Accompaniments: cornbread, pickled peppers
Instructions
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1
Drain the soaked beans and place in a large pot, cover with fresh water, and bring to a boil for ten minutes, then drain again.
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2
Sauté onions, garlic, carrots, and red pepper in oil until softened.
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3
Add the beans back, along with tomato paste, paprika, and bay leaf.
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4
Cover with water and bring to a boil, then reduce heat to low and simmer covered for seventy to ninety minutes.
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5
The stew is ready when the beans are completely tender and the broth is thick and creamy.
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6
Season with salt and pepper, remove bay leaf, and serve hot.
Did You Know?
Fasule is so popular in Kosovo that it is sometimes called the national dish of the working class.
Chef's Notes
Equipment Tips
- large heavy pot
- wooden spoon
Garnishing
drizzle of olive oil, fresh parsley
Accompaniments
cornbread, pickled peppers
The Story Behind Fasule
Fasule represents the soul of Kosovar home cooking — simple, nourishing, and deeply comforting. White beans have been a dietary staple in Kosovo for centuries, providing affordable protein to farming families. The dish requires patience rather than expensive ingredients, and every household has its own cherished variation. Fasule is democratic food: served in humble homes and fine restaurants alike.
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