This is one of those dishes that reminds me of home immediately. Growing up in Kosovo, pasul me mish të terun was a meal we ate especially during cold days, when the whole house smelled of slow-cooked beans and smoked meat. It is a very simple dish, but full of flavor and tradition.
In Albanian families, dried meat (mish i terur) has been used for generations. The meat is usually salted, smoked, and air-dried to preserve it during winter. This gives the stew a rich and smoky taste while it cooks slowly together with the beans. My grandfather, of course, made the best one ever :D. In Kosovo, we usually prepare this dish with simple white dry beans that cook slowly and absorb all the smoky flavor from the dried meat.
Depending on the family and region, this dish can be prepared differently. In many Catholic Albanian families, especially in parts of Kosovo and Northern Albania, dried pork meat or smoked pork ribs are often used for this recipe. Other families prepare it with dried beef. Every family has their own version, and that is what makes traditional food so special.
Another ingredient we commonly use is Vegeta, a popular Balkan seasoning made from dried vegetables and spices. Almost every household in the Balkans has Vegeta in the kitchen because it adds extra flavor to soups, stews, rice, and many traditional dishes. I’ve introduced Vegeta to so many people that I can’t keep count anymore haha 😀
By now, you are probably thinking: enough talking, just give me the recipe already.
Fair enough: so here is exactly how I make my traditional pasul me mish.
Ingredients
- 300 g dried white beans
- 4 pieces dried meat
- 1500 ml of water
- 2 carrots
- 3 medium onions
- Oil or butter
- 3 bay leaves
- 1 tablespoon red paprika powder (smoked one is the best)
- 1 tablespoon Vegeta seasoning
- Flour (optional, if you want the stew thicker)
Instructions
First, wash the beans very well with plenty of water. I like to soak them overnight so they cook faster. Cannelini beans or any smaller white beans work.
Place the beans in a pot and cover them with water. Let them boil once, then throw away that water. This helps make the beans lighter and cleaner before cooking.
Put the pot back on the stove and add 1 liter of fresh water. During cooking, slowly add the remaining 500 ml water when needed.
Cut the carrots into slices and add them to the pot together with the dried meat (you can use sausage as well- beef or any that you like), and bay leaves. I like to add a whole peeled onion here to cook alongside the meat, carrots, and bay leaves. Let everything cook slowly for around 2 hours on low heat.
Meanwhile, finely chop the remaining onions. In a pan, heat some oil or butter and fry the onions until soft and golden.
If you like the stew thicker, add 2 tablespoons of flour and mix well.
Then add the red paprika powder and stir everything together carefully.
Add this mixture to the pot with the beans. Add the Vegeta seasoning and let the stew cook for another 30 minutes.
After 30 minutes, the dish is ready to serve.
Serving
I usually serve this dish hot with fresh bread, homemade pickles, or a simple salad. Like many traditional Balkan dishes, it tastes even better the next day.
Pro tip: I find the dried meat, vegeta, and the beans at any Turkish market in Germany. So a Turkish/Balkan store would be my go-to to get these products if you want an authentic Pasul me mish.
Mimboo Eats 