Entree: Albania – Jani me Fasule (Albanian white bean stew simmered with tomatoes and pork or lamb)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Total 2 hrs 5 min

Ingredients

- 1 lb (454 g) dried white beans (cannellini or butter beans), soaked overnight and drained
- 1 lb (454 g) pork shoulder, cut into 1 in (2.5 cm) cubes (or lamb), approx. usable weight
- 3 tbsp (45 ml) olive oil
- 2 medium onions, finely chopped (about 10 oz / 280 g)
- 3 cloves (9 g) garlic, minced
- 2 medium carrots, sliced (about 6 oz / 170 g)
- 1 green bell pepper, seeded and chopped (about 6 oz / 170 g)
- 2 tbsp (30 g) tomato paste
- 14 oz (400 g) crushed tomatoes (one can) or 2 cups (480 ml) chopped fresh tomatoes
- 6 cups (1.4 L) water or low-sodium chicken or vegetable stock
- 2 bay leaves
- 1 tsp (2 g) sweet paprika
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley, chopped for garnish
- 1 tbsp (15 ml) red wine vinegar or lemon juice, optional to brighten before serving

Instructions

1. Drain soaked beans and place in a large pot with enough fresh water to cover by 2 inches. Bring to a boil, reduce to a simmer and cook for 10 minutes; drain and set aside (this step reduces cooking time and improves texture).
2. In the same large pot, heat 3 tbsp olive oil over medium heat. Add the pork cubes and brown on all sides, about 6–8 minutes. Remove browned meat and set aside.
3. Add chopped onions to the pot and sauté until softened and translucent, about 6–8 minutes. Stir in the minced garlic and cook 1 minute until fragrant.
4. Add sliced carrots and chopped green pepper and cook 3–4 minutes until they begin to soften. Stir in 2 tbsp tomato paste and 1 tsp paprika and cook 1–2 minutes to develop flavor.
5. Return the browned pork to the pot along with the par-cooked beans. Add crushed tomatoes, 6 cups water or stock, and bay leaves. Bring to a gentle boil, then reduce heat to low.
6. Cover and simmer gently for 1 to 1 1/2 hours, stirring occasionally, until beans and meat are tender and the stew has thickened. If liquid reduces too much, add up to 1 cup (240 ml) more water or stock.
7. Remove bay leaves, taste and adjust seasoning with salt and pepper. Stir in 1 tbsp red wine vinegar or lemon juice if using to brighten flavors.
8. Ladle into bowls and garnish with chopped parsley. Serve with crusty bread or a simple flatbread to sop up the broth.