Prebranac

Prebranac is Serbia's most iconic slow-cooked bean dish — a humble oven-baked preparation of white beans with an almost absurd quantity of slowly caramelised onions. Eaten hot or cold, it is a fixture of Serbian Orthodox fasting tables and winter gatherings.

Serves: 6

Ingredients

• 500g (2½ cups) dried large white beans (tetovac or cannellini), soaked overnight
• 1kg (2.2 lb) yellow onions, finely sliced
• 100ml (⅓ cup) sunflower oil
• 4 garlic cloves, minced
• 2 tsp sweet paprika
• ½ tsp hot paprika
• 1 tsp dried thyme
• 2 bay leaves
• Salt and black pepper
• 500ml (2 cups) warm water or vegetable stock

Instructions

1. Drain soaked beans, cover with fresh cold water, and bring to a boil. Cook 40-50 minutes until just tender but not falling apart. Drain and reserve.
2. Preheat oven to 180°C (350°F / Gas 4).
3. Heat oil in a wide, heavy oven-safe pot over medium-low heat. Add onions and cook slowly for 30-35 minutes, stirring every 5 minutes, until deeply golden and jammy.
4. Add garlic, sweet paprika, hot paprika, and thyme; stir and cook 2 minutes.
5. Add drained beans, bay leaves, salt, and pepper. Pour in warm stock until beans are barely covered.
6. Transfer to the oven uncovered and bake for 45-55 minutes until the top is lightly browned and the liquid is absorbed. Stir once halfway through.
7. Remove bay leaves and serve warm or at room temperature with crusty bread and pickled vegetables.

Cook's Notes: The onion-to-bean ratio is deliberately high — do not reduce it. Prebranac is better the next day as the beans continue absorbing flavour. Some cooks add a smoked pork rib during baking for depth; remove before serving if fasting version is required.