Pasulj sa Suvim Sljivama (Serbian Bean Stew with Prunes)

This is one of Serbia's most distinctive fasting dishes — white beans simmered with prunes in a smoky, paprika-rich broth. The combination sounds unusual but is utterly compelling: the prunes dissolve into the sauce, adding a dark sweetness that plays against the earthiness of the beans and the warmth of smoked paprika. This is Balkan comfort food at its most inventive.

Do not let the sweet-savory combination intimidate you. Trust Serbian grandmothers — they have been making this for generations.

FASTING LEVEL: Fast With Oil (for strict oil-free days, omit the oil sauté and simmer all ingredients together in broth from the start)

SERVINGS: 6
TIME: 1 hour 15 minutes (plus overnight soaking for beans, or use canned)

INGREDIENTS:
- 400 g dried white beans (navy or cannellini), soaked overnight and drained — or 3 cans (1200 g total), drained and rinsed
- 150 g pitted prunes, halved
- 1 large onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 2 tablespoons sunflower oil
- 2 tablespoons sweet smoked paprika
- 1 tablespoon tomato paste
- 2 dried bay leaves
- 1 litre water or vegetable broth (if using pre-soaked beans; less if using canned)
- 1 tablespoon red wine vinegar
- Salt and black pepper to taste
- Fresh parsley, chopped, for serving

METHOD:
1. If using dried beans: Place soaked, drained beans in a large pot, cover with fresh water by 5 cm. Bring to a boil, reduce heat, and simmer for 40-50 minutes until nearly tender. Drain, reserving 500 ml of the cooking liquid.
2. Heat oil in a large pot over medium heat. Add onion and carrots, cook for 7-8 minutes until softened.
3. Add tomato paste and smoked paprika. Stir for 1 minute until fragrant and darkened.
4. Add the beans (cooked or canned), prunes, bay leaves, and water or broth (use reserved bean cooking liquid if available). Bring to a boil, reduce heat, and simmer for 25-30 minutes until the beans are completely tender and the prunes have begun to dissolve into the sauce.
5. Add garlic, red wine vinegar, salt, and pepper. Simmer 5 more minutes. The stew should be thick — if too thin, mash a few beans against the side of the pot to thicken.
6. Remove bay leaves. Let rest for 10 minutes. Serve in deep bowls with fresh parsley and crusty bread.

NOTES:
- The prunes are not a garnish — they are structural to the dish. As they cook, they break down and create a dark, rich sauce that is the signature of this stew.
- Smoked paprika is essential. Sweet regular paprika will work but will not give you the distinctive smoky character.
- A splash of vinegar at the end is critical — it cuts through the sweetness and brings everything into balance.
- For additional protein, this stew is already very high in protein from the beans (roughly 20 g per serving).
- Leftovers are even better the next day once the prunes have fully melded with the beans.

NUTRITION (per serving, approximate):
Calories: 340 | Protein: 18 g | Carbohydrates: 58 g | Fat: 5 g | Fibre: 14 g