- 250g Dry Cannellini Beans
- 3 - 4 Litres Boiling Water
- 3 Tbsp Tomato Puree
- 2 Diced Onions
- 4 Tbsp Salt
- Olive Oil
Albanian Grosh (Jani Mi Fasule) is a traditional Albanian dish that is cheap to make, although takes a long process. Different parts of Albania have different names for the white bean soup such as Fasule and Jani me Fasule.
Here I buy the beans in 500g bags which makes two lots of Grosh. The beans are great for keeping in the cupboard as they don’t start to lose their life for a good year.
Grosh, toast / bread, salad and a glass of Raki. Perfect.
Note: Some beans only take 2.5 Hours to cook, most beans will be fully cooked at 3 Hours. When cooked the beans are soft.
Tip: To ensure the beans soften and cook through in the grosh, soak the beans in cold water for 3-4 hours before cooking. To get the best out of the salt, try adding the salt in batches while cooking, half a spoon each time a litre of water is added.
Cooking the Beans
Place the beans in a large saucepan (approx 6 litres deep or more) and fill with water. Put onto a high heat and bring to the boil. Add half a teaspoon of salt.
Once boiling, keep at the boil for the full 3 hours of cooking. Stir occasionally adding a litre of water each time the water reaches a low level (approx every 30 minutes). Add half a teaspoon of salt as well.
Adding the Flavor
About an hour into the beans boiling, fry the onions in a pan. Once they are starting to brown, add the tomato puree and continue to cook for a further minute. Set aside to cool.
Once the beans have been boiling for 2 hours, place the onion mixture into the pot and stir.
For the last 30 minutes, leave the water to boil down until 3 hours is up or you have a thicker consistency (The consistency of Grosh is more liquid like then soup). This should leave about a quarter of the pot filled with the Grosh when finished cooking.
Leave to cool and serve warm.