Welcome to the heart of Albanian gastronomy, where tradition and taste converge in a delightful dance of flavors. Today, we embark on a culinary adventure to explore the enchanting world of "Jani Me Fasule," a beloved Albanian dish that encapsulates the essence of warmth, richness, and wholesome goodness. Translated as "Beans with Jani," this recipe pays homage to the country's culinary heritage, where simple ingredients come together to create a dish that is both comforting and delicious.

Prepare to be transported to the rustic kitchens of Albania, where the aroma of slow-cooked beans, aromatic herbs, and tender meat fills the air. Join us as we unravel the secrets behind the preparation of Jani Me Fasule, and discover the joy of sharing a hearty, home-cooked meal that reflects the hospitality and tradition of Albania. Whether you're a seasoned chef or a culinary enthusiast eager to try something new, this recipe promises to be a delightful experience for your taste buds and a celebration of Albanian culinary culture. Let's dive into the art of crafting Jani Me Fasule and savor the flavors that make it a timeless favorite in Albanian households.

Here's a simple recipe for Jani Me Fasule, an Albanian bean soup with various vegetables:

Ingredients:

• 1 cup dried white beans (Great Northern beans or cannellini beans), soaked overnight
• 1 large onion, finely chopped
• 2 carrots, peeled and diced
• 2 potatoes, peeled and diced
• 2 tomatoes, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 6 cups vegetable or chicken broth
• Fresh parsley for garnish

Instructions:

Soak the Beans:

1-Place the dried white beans in a bowl and cover them with water.

2-Let them soak overnight. Drain and rinse before using.

Sauté the Vegetables:

1-In a large pot, heat the olive oil over medium heat.

2-Add chopped onions and garlic. Sauté until the onions are translucent.

Add Vegetables and Seasonings:

1-Add diced carrots, potatoes, tomatoes, and red bell pepper to the pot.

2-Stir in paprika, dried oregano, dried thyme, salt, and pepper.

Cook the Beans:

1-Add the soaked and drained white beans to the pot.

2-Pour in the vegetable or chicken broth.

Simmer:Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1 to 1.5 hours or until the beans are tender.

Adjust Seasonings:Taste the soup and adjust the seasonings according to your preference.

Serve:

1-Ladle the Jani Me Fasule into bowls.

2-Garnish with fresh parsley.

Enjoy:

Serve the bean soup hot, perhaps with some crusty bread on the side.

This Jani Me Fasule recipe captures the heartiness of Albanian cuisine, offering a nutritious and flavorful dish perfect for any time of the year. Enjoy the rich taste and the delightful combination of beans and vegetables!

Nutritional Values:

Here's an approximate nutritional breakdown for the listed ingredients per serving:

Dried White Beans (1 cup, soaked):

• Calories: 220
• Protein: 15g
• Carbohydrates: 40g
• Fiber: 15g
• Fat: 1g

benefits: High in protein and fiber, white beans provide sustained energy and support digestive health.

Onion (1 large, finely chopped):

• Calories: 60
• Protein: 2g
• Carbohydrates: 14g
• Fiber: 3g
• Fat: 0g

benefits: Rich in antioxidants and anti-inflammatory compounds, onions contribute to heart health and may help boost the immune system.

Carrots (2 medium-sized, diced):

• Calories: 50
• Protein: 1g
• Carbohydrates: 12g
• Fiber: 4g
• Fat: 0g

benefits: Packed with beta-carotene, carrots promote eye health and are a good source of vitamins and minerals.

Potatoes (2 medium-sized, diced):

• Calories: 220
• Protein: 5g
• Carbohydrates: 50g
• Fiber: 7g
• Fat: 1g

benefits: A good source of potassium, vitamin C, and fiber, potatoes provide energy, support immune function, and aid in digestion.

Tomatoes (2 medium-sized, diced):

• Calories: 40
• Protein: 2g
• Carbohydrates: 9g
• Fiber: 3g
• Fat: 0g

benefits: High in antioxidants like lycopene, tomatoes are beneficial for heart health and may reduce the risk of certain chronic diseases.

Red Bell Pepper (1 medium-sized, diced):

• Calories: 30
• Protein: 1g
• Carbohydrates: 7g
• Fiber: 2g
• Fat: 0g

benefits: Loaded with vitamin C and other antioxidants, red bell peppers support immune function and skin health.

Garlic (3 cloves, minced):

• Calories: 15
• Protein: 1g
• Carbohydrates: 3g
• Fiber: 0g
• Fat: 0g

benefits: Known for its antimicrobial properties, garlic may help combat infections and contribute to heart health.

Olive Oil (1/4 cup):

• Calories: 480
• Protein: 0g
• Carbohydrates: 0g
• Fiber: 0g
• Fat: 54g

benefits: Rich in monounsaturated fats and antioxidants, olive oil supports heart health and may have anti-inflammatory effects.

Paprika (1 teaspoon):

• Calories: 6
• Protein: 0g
• Carbohydrates: 1g
• Fiber: 1g
• Fat: 0g

benefits: Contains capsaicin, which may boost metabolism and has anti-inflammatory properties.

Dried Oregano (1 teaspoon):

• Calories: 5
• Protein: 0g
• Carbohydrates: 1g
• Fiber: 1g
• Fat: 0g

benefits: Packed with antioxidants, oregano may have antimicrobial properties and contribute to overall health.

Dried Thyme (1 teaspoon):

• Calories: 3
• Protein: 0g
• Carbohydrates: 1g
• Fiber: 0g
• Fat: 0g

benefits: Contains compounds with potential anti-microbial and anti-inflammatory properties.

Salt and Pepper (to taste):

• Calories: negligible

benefits: Used in moderation, salt is essential for electrolyte balance, while black pepper adds flavor and may have antioxidant properties.

Vegetable or Chicken Broth (6 cups):

• Calories: 30 (assuming low-sodium)

benefits: Provides hydration and adds depth of flavor to the dish.

Fresh Parsley for Garnish:

• Calories: 1 (per tablespoon)

benefits: Rich in vitamins A and C, parsley adds freshness and contributes to immune and skin health.

Keep in mind that these values are approximate and can vary based on specific brands and preparation methods. Additionally, the overall nutritional content of the dish will depend on the number of servings.