A bowl full of Albanian comfort food, this instant pot white bean soup (Jani Me Fasule) packs a punch from a very small ingredient list. Perfect for Sunday lunch with friends, or mid-week meal.
Add the passata, drained white beans and beef stock.
2 cans white beans, 2 tbsp passata, 1.25 L beef stock
Seal the pressure cooker and cook for 30 minutes. Release the steam naturally and then remove the lid.
Add the paprika, oregano and salt and pepper to your taste and stir.
1-2 tsp oregano, 1 tsp Hungarian sweet paprika, Salt and pepper
Serve hot with crusty bread.
Video
Notes
Develop the flavours - Allow the flavours to deepen over time and serve up over the next few days after cooking.
Using Dried Oregano? Freshen It Up First - Heat through in a dry frying pan for a few minutes over a medium heat (but don’t allow it to burn). You’ll smell the difference almost immediately, as your stale dried herbs come to life with a little heat and release their pent up fragrance.
Leftovers? - Serve the next day with rice.
Thicken the soup - While this soup is meant to be quite watery, you can thicken by simmering for a further 30 minutes - 1 hour with the lid off.
Side ideas - Crusty warm bread or garlic bread is a fantastic addition. You can also have with salty foods - such as anchovies or olives.
Add cheese - sprinkle freshly shaved Parmesan over the top before serving for extra bite.