Posni Grah

Posni Grah is the cornerstone of Serbian Lenten cooking, a deeply comforting bean soup made without meat that has nourished Orthodox Christian households throughout the Balkans for centuries. Served on fasting days, it is proof that simple ingredients, cooked with patience, can be completely satisfying.

Serves: 6

Ingredients

• 500g (1 lb) dried white beans (cannellini or navy), soaked overnight
• 1 large onion, finely diced
• 2 medium carrots, diced
• 2 stalks celery, sliced
• 4 cloves garlic, minced
• 4 tbsp (60ml) sunflower or vegetable oil
• 2 tbsp sweet paprika
• 1 tsp smoked paprika
• 1 tbsp tomato paste
• 1.5 litres (6 cups) water or vegetable stock
• 2 bay leaves
• 1 tsp dried thyme
• Salt and black pepper to taste
• Fresh flat-leaf parsley, chopped, to serve

Instructions

1. Drain the soaked beans and rinse well. Place in a large pot, cover with fresh cold water and bring to a boil. Cook for 10 minutes, then drain and discard the water.
2. Heat the oil in the same pot over medium heat. Add the onion and sauté for 8 minutes until soft and golden.
3. Add the carrots, celery and garlic and cook for a further 5 minutes.
4. Stir in the sweet paprika, smoked paprika and tomato paste and cook for 1–2 minutes until fragrant.
5. Return the parboiled beans to the pot. Add the stock, bay leaves and thyme. Bring to a boil, then reduce heat and simmer, partially covered, for 60–80 minutes until the beans are completely tender.
6. Use the back of a spoon to mash about one quarter of the beans against the pot wall to thicken the broth naturally. Adjust seasoning.
7. Serve in deep bowls with a scattering of fresh parsley and crusty bread.

Cook's Notes: Do not add salt until the beans are fully cooked — adding it too early will harden the skins and prevent the beans from becoming tender. Leftovers thicken overnight and are even better the next day.