Jani me Fasule is one of the most beloved dishes, often found on family tables across Albania and Kosovo. It is 'comfort food' par excellence. Traditionally, it is prepared in an oven in a clay pot, which adds depth to its flavor.
For an authentic taste, long and slow cooking is essential, allowing the beans to soften and the sauce to thicken properly. The use of dried mint is key to the Balkan flavor profile.
Thoroughly wash the dry beans and soak them in cold water for at least 12 hours. Drain the water.
Put the soaked beans to boil in clean water (or broth) and cook until soft, which takes 60-90 minutes. Drain the water, but reserve about 200 ml of the bean broth.
In a large pot, sauté the finely chopped onion in olive oil until translucent.
Add the minced garlic and sauté for about a minute. Add the tomato paste and sauté it briefly to enhance its flavor.
Stir in the ground sweet and hot paprika and dried mint. Stir and sauté for 30 seconds.
Add the cooked beans to the pot. Pour in the reserved bean broth and add water (or broth) so that the beans are slightly submerged (the consistency should be more like a stew, not a soup).
Bring to a boil, then reduce the heat and simmer slowly for 45-60 minutes until the stew thickens and the flavors meld.
Season with salt and black pepper. If it is too thin, you can mash a few tablespoons of the beans against the side of the pot to release starch.
Serve hot, sprinkled with fresh parsley and drizzled with a little olive oil. Traditionally eaten with fresh bread or a side of pickles.