A bowl full of Albanian comfort food, this one pot Jani Me Fasule (Albanian White Bean Soup) packs a huge flavour punch from a ridiculously small ingredients list. Perfect for a Sunday lunch with friends, this light yet filling meal can also be frozen for a delicious mid-week meal in minutes.
Albania is not the easiest country in the world to get to, but once you’re there it’s completely worth the effort. Spend a day wandering the streets of Tirana, Albania’s capital, and you’ll discover a contrasting city full of cosy restaurants and coffee shops packed full of people, tucked away within the communist-era buildings.
The contrasts are not just skin deep. Delve into Albanian cuisine and you’ll find hints of flavour from across the Mediterranean; Italian spices such as oregano blend almost seamlessly with black pepper and paprika from Turkey.
There’s so much flavour, it’s unbelievable how simple it is to prepare traditional Albanian cuisine such as this rich and hearty Jani Me Fasule recipe – aka Albanian White Bean Soup.
Gleefully escaping the summer’s heat into our host Eriona’s cool apartment we thought the last thing we could possibly eat would be soup. One mouthful was enough to tell us just how wrong we were!
This one-pot Albanian Jani Me Fasule recipe is a beloved family favourite handed down through the generations, and interestingly, it’s their go-to Monday-night recipe.
We think that’s because it couldn’t be easier to make.
Pop all the ingredients in a slow cooker, cook for an hour then let it rest until the next day to allow all that flavour to soak through the beans. When you’re ready to eat, pop it back on the stove and season to taste with salt, black pepper, paprika and oregano.
This is real Albanian comfort food, so versatile it’s perfect for a cool winter’s night or even a hot summer’s day.
Quick Tip: Don’t have fresh oregano? Try this tip to refresh your dried herbs before cooking. Simply heat them up in a dry frypan for a few minutes over a medium heat, but don’t allow them to burn! You’ll start to smell the difference almost immediately, as your once cold and stale dried herbs come to life with a little heat and start to release their pent up fragrance.
- 2 cups white beans
- 2 chopped brown onions
- 2 chopped red capsicums
- 4 tbsp olive oil
- 2 tbsp passata
- 1.5 l water
- 1 beef stock cube
- 1-2 tsp oregano
- 1 tsp paprika
- Salt and pepper to taste
- Heat the oil in a pressure cooker over a low to medium heat and sautee onions and peppers until translucent and soft.
- Add the passata, drained white beans, 1.5 l water and the beef stock.
- Seal the pressure cooker and cook for 1 hour.
- Remove from heat and allow to rest overnight (does not need to be refrigerated)
- Bring the soup to the boil and reduce to a simmer.
- Add the paprika, oregano and salt and pepper to your taste and stir.
- Serve hot with crusty bread.