Entree: Albania – Central Culinary Region – Jani me Fasule (Slow-simmered white bean stew with meat in a tomato-onion broth)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 2 cups (400 g) dried white beans, soaked overnight and drained
- 1 lb (454 g) lamb shoulder or beef, cut into 1-inch (2.5 cm) pieces
- 3 tbsp (45 ml) olive oil
- 1 large onion, finely chopped
- 2 carrots, peeled and diced
- 3 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 can (14 oz / 400 g) crushed tomatoes
- 4–5 cups (960–1200 ml) water or stock
- 1 bay leaf
- 1 tsp (5 g) sweet paprika
- 1 tsp (1 g) dried oregano
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 g) chopped fresh parsley for garnish
- 1 tbsp (15 ml) red wine vinegar or lemon juice (optional, to finish)

Instructions

1. If you did not pre-soak the beans, place them in a pot, cover with water, bring to a boil, then turn off and soak 1 hour; drain. Otherwise use the soaked and drained beans.
2. In a heavy Dutch oven or pot, heat olive oil over medium-high heat. Brown the meat in batches until well-seared; remove and set aside.
3. Reduce heat to medium, add the chopped onion and carrots, and cook until softened, about 6–8 minutes. Add the garlic and cook 1 minute more.
4. Stir in tomato paste and cook 1–2 minutes, then add the crushed tomatoes, paprika, oregano, bay leaf, and the drained beans. Return the browned meat to the pot.
5. Add enough water or stock to cover the ingredients by about 1 inch (2.5 cm) — about 4–5 cups (960–1200 ml). Bring to a gentle boil, reduce heat to low, cover, and simmer for 1½ to 2 hours, or until beans and meat are tender. Stir occasionally and add more water if needed.
6. Taste and adjust seasoning with salt, pepper, and a splash of red wine vinegar or lemon juice if desired to brighten the flavors. Remove the bay leaf.
7. Sprinkle chopped parsley over servings and serve hot with crusty bread or as a main course.