Prebranac

Prebranac is Serbia's beloved baked bean dish — a humble, deeply comforting preparation of large white beans slow-baked with onions and paprika. The name comes from the word for dried beans that have been sorted (prebranac). Found throughout the Balkans, the Serbian version is distinguished by the generous amount of caramelised onion stirred through it and the characteristic orange-red colour from generous sweet paprika. It is as common on a monastery table as at a village wedding.

Serves: 6

Ingredients

• 500g (1 lb) dried large white beans (tetovac or cannellini)
• 3 large onions, halved and thinly sliced
• 100ml (7 tbsp) sunflower oil
• 3 tbsp sweet paprika
• 1 tsp hot paprika
• 1 tsp salt, plus more for soaking
• 2 bay leaves
• 4 cloves garlic, sliced
• Freshly ground black pepper

Instructions

1. Soak beans overnight in cold salted water. Drain, rinse, and place in a pot. Cover generously with fresh water and bring to a boil. Simmer for 45–60 minutes until just tender but not falling apart. Drain, reserving the cooking liquid.
2. Preheat oven to 180°C (350°F).
3. Heat oil in a large oven-safe pot or deep baking dish over medium heat. Add onions and a pinch of salt and cook, stirring frequently, for 20–25 minutes until deeply golden and soft.
4. Add garlic, both paprikas, and bay leaves. Stir and cook 2 minutes.
5. Gently fold in the cooked beans. Add 200ml (¾ cup) reserved bean liquid. Season well with salt and pepper.
6. Transfer to the oven and bake uncovered for 45–55 minutes until the top is lightly crusted and the liquid is absorbed. Stir once halfway through.
7. Serve warm or at room temperature as a side dish or vegetarian main.

Cook's Notes: Prebranac is a traditional Lenten dish in Serbia and naturally vegan. Leftovers taste better the following day. Tetovac beans (large flat beans from North Macedonia) give the most authentic texture, but any large white bean works well.