CONTENTS
Pašta Fižol (Bean Stew with Pasta)
(Slovenian: Pašta fižol (Fižolova enolončnica s testeninami))
Pašta fižol is one of the most recognizable stews originating from the Primorska region of Slovenia. This simple, hearty, and nutritious dish was once popular for its affordability and ease of preparation. Today, it is considered an indispensable part of traditional Slovenian cuisine. With its rich flavor, it is an ideal choice for colder days, though locals enjoy it year-round, often as a main dish or a hearty appetizer.
Ingredients
Serves 4
- 1 liter cooked beans (approximately 300 g dried beans)
- 3 tablespoons fat (e.g., oil or lard)
- 1 onion
- 3 cloves garlic
- 2 tablespoons flour
- 1 bay leaf
- A handful of pasta
- Salt and pepper to taste
- 1 tablespoon vinegar (optional, to taste)
Instructions
Preparation time: 80 minutes
- Prepare the beans: Wash the beans and soak them overnight in water. The next day, replace the water, add a bay leaf and a pinch of salt, and cook the beans until they are partially softened.
- Prepare the base: In a pot, sauté finely chopped onion, crushed garlic, and flour in fat until golden. Add a little tomato paste and deglaze with water, letting the roux simmer briefly.
- Add the beans: Mash a portion of the cooked beans to thicken the base, then stir them into the pot. Add more water as needed to achieve the desired consistency.
- Add the pasta: Add a handful of pasta and cook until the pasta is tender. Season the dish with salt, pepper, and vinegar, according to taste.
- Serve: Serve pašta fižol warm, either as a standalone dish or with fresh, homemade bread.
- Serving suggestions: Serve pašta fižol with a slice of homemade bread or cornbread. Enhance the dish with a dollop of sour cream or a drizzle of olive oil. For a spicier version, add some freshly ground black pepper or chili flakes.
ZERO WASTE TIPS
- Better the next day: This dish often tastes even better the next day, as the flavors meld and the stew thickens.
- Excess beans: If you have leftover cooked beans, turn them into a delicious spread by adding herbs and spices and blending them with an immersion blender.
- Buy local: If you don’t grow your own beans, purchase them from local markets or nearby farmers to support local production, native bean varieties, and reduce transportation emissions.
- Use bean cooking water: The water used to cook the beans can be repurposed for deglazing the roux or as a base for other soups.
- Leftover pasta: If you have leftover cooked pasta, use it the next day in a salad or as a side dish for other meals.
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