ReceptnaptárPrebranac (Serbian baked beans with onions)
Prebranac is one of the best-known fasting dishes of Serbian cooking: large white beans and plenty of onions cooked slowly until golden, layered with paprika and baked in the oven until a crust forms. The sweetness of the onions and the flavour of the paprika make it special, and even without meat it is a complete main course. It is heartier still with fried sausage and really good with fresh bread.
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Ingredients
Method
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- Preheat the oven to 190 °C.
- Cook the onions slowly in the oil for 15 minutes until soft and golden, then take off the heat and stir in the paprikas.
- Layer the beans and onions in an ovenproof dish with the bay leaves in between and season.
- Pour in 300 ml water (just to cover) and bake for 35-40 minutes until browned on top and the liquid has thickened.
- Serve with sausage or on its own with bread; it keeps 4-5 days in a box; reheat covered in the microwave for 2-3 minutes, stirring halfway.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The onions are the key: cook them slowly for 15 minutes until soft and golden, but do not let them turn dark, or they will become bitter.
- You can use dried beans instead of tinned ones; in that case soak them overnight and cook them until tender before baking.
- Pour in only enough water to just cover, because the finished dish should be juicy but not soupy.
Frequently asked questions
Why is it a fasting dish?
On Serbian Orthodox fast days people eat no meat, milk or eggs, and prebranac is made with oil and beans. Before Christmas, it is one of the main dishes in many families.
Can it be made hot?
Yes, the recipe also uses a little hot paprika, and you can adjust the heat with the amount. A few dried chillies can also go in with the onions.
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