🫘 Prebranac (Serbian Baked Beans)

Name: Prebranac (Serbian Baked Beans)
Total time: 180 min
Yield: 6
Cuisine: Serbia · Balkans
Ingredients: 500 g dried white beans, soaked overnight; 4 onions, sliced; 80 ml oil; 1½ tbsp sweet paprika; 1 tsp hot paprika (optional); 3 bay leaves; Salt and black pepper

Origin: Serbia · Balkans

312kcal

per serving · 250 g

125kcal

per 100 g

15 gProtein6 g / 100 g

12 gFat5 g / 100 g

35 gCarbs14 g / 100 g

Prebranac is a Serbian dish of white beans baked with a generous amount of slowly fried onion, sweet paprika and bay leaf. Baked uncovered, it develops a dark, slightly crusty top while the beans underneath stay soft and earthy. It is served hot or warm as a main dish, especially on fasting days, or as a side.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not keto14 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

white beansonionpaprikaoilbay leaf

Recipe

6 servings180 min

Ingredients

500 g dried white beans, soaked overnight
4 onions, sliced
80 ml oil
1½ tbsp sweet paprika
1 tsp hot paprika (optional)
3 bay leaves
Salt and black pepper

Method

Cook the soaked beans in fresh water with the bay leaves for 1–1½ hours until tender; drain, reserving some liquid.
Fry the onions slowly in the oil until soft and golden, about 20 minutes.
Stir in the paprika off the heat, then mix with the beans, salt, pepper and a little cooking liquid.
Spread in a baking dish and bake at 200 °C for 40–50 minutes until the top is dark and slightly crusty.

How to make it lighter

Halve the oil: 1 tbsp oil ≈ 120 kcal, and slow-cooked onions need less than you think.
Use a non-stick pan with a splash of water to soften the onions.
Serve with a crisp cabbage or pickled vegetable salad to balance the rich beans.

History

Prebranac is a traditional dish of Serbia and neighbouring Balkan countries and, being free of animal products, is a staple of Orthodox fasting periods, including the Christmas fast. It is eaten today in homes and traditional restaurants throughout the region.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →