Serbian bean stew with smoked meat (Pasulj)

1. Soak the beans overnight in plenty of cold water. The next day drain them, cover with fresh water, bring to the boil and after 5 minutes pour off the water (this makes them easier to digest).

2. Cover the beans with about 2.5 litres of cold water, add the smoked ribs, one diced onion, the sliced carrot and the bay leaves, and simmer over low heat for 2-2½ hours until the beans are tender.

3. Lift out the meat, strip it from the bone, dice it and return it to the beans.

4. In a frying pan, soften the other, finely chopped onion and the crushed garlic in the oil, sprinkle over the flour and cook to a pale roux, then take off the heat and stir in the paprika.

5. Whisk the roux smooth with a little cold water, add it to the beans, season with salt and pepper and simmer for another 15 minutes until thickened.

6. Serve sprinkled with chopped parsley, with fresh bread and sauerkraut salad.

Tip: Pasulj is one of Serbia's national dishes, traditionally cooked on Fridays and in army kitchens. Smoked ham hock or sausage work instead of smoked ribs – the smoky flavour is what matters.