THE FIRE-STUNG PULSE POT

(Our Play on Serbian Pasulj / Bean Soup)

THE FIRE-STUNG PULSE POT

Ingredients: 800g White beans (canned/rinsed), 200g Smoked Ribs or Bacon lardons, 1 Large onion (pureed), 2 cloves Garlic, 1 tbsp Flour, 1 tbsp Smoked paprika, 1 tsp Black pepper, 1L Beef stock, 2 Bay leaves...

Ingredients

  • 800g White beans (canned/rinsed)
  • 200g Smoked Ribs or Bacon lardons
  • 1 Large onion (pureed)
  • 2 cloves Garlic
  • 1 tbsp Flour
  • 1 tbsp Smoked paprika
  • 1 tsp Black pepper
  • 1L Beef stock
  • 2 Bay leaves

Cooking Method

  1. The Scorch Fry bacon until fat renders and it is rock-hard; remove.
  2. The Architect Fry onion puree in the fat until sweet; stir in flour to make a paste.
  3. The Bloom Add paprika and pepper with a 40ml splash of stock; the hiss will release the smoky oils.
  4. The Swell Add remaining stock and beans; simmer for 25 minutes until the liquid is a thick red silk.
  5. The Final Flourish Top with raw fresh parsley and extra raw black pepper.

Cuisine: Balkan

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