🫘 Prebranac

Name: Prebranac
Total time: 150 min
Yield: 4
Cuisine: Serbia
Ingredients: 400 g dried white beans, soaked overnight; 3 onions, sliced; 2 tsp sweet paprika; 1 tsp hot paprika (optional); 2 bay leaves; 4 tbsp oil; 2 garlic cloves; Salt and black pepper

Origin: Serbia

300kcal

per serving · 250 g

120kcal

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 slowly with a generous layer of onions, sweet paprika and bay leaf. The onions melt into the beans while the top bakes into a thick, savoury, slightly caramelised crust. It is a staple of fasting days in the Orthodox calendar and is served warm or at room temperature with salad or pickled peppers.

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 beansonionpaprikabay leafoil

Recipe

4 servings150 min

Ingredients

400 g dried white beans, soaked overnight
3 onions, sliced
2 tsp sweet paprika
1 tsp hot paprika (optional)
2 bay leaves
4 tbsp oil
2 garlic cloves
Salt and black pepper

Method

Boil the soaked beans in fresh water with the bay leaves for about 60 minutes until tender; keep some cooking liquid.
Fry the onions slowly in the oil until soft and golden, then stir in the garlic and paprika off the heat.
Layer beans and onions in a baking dish, add enough cooking liquid to just cover and season.
Bake at 180 °C for 45–60 minutes until thick and browned on top.

How to make it lighter

Cut the oil to 2 tbsp and soften the onions with a splash of water; 1 tbsp oil ≈ 120 kcal.
Serve with a large fresh salad to make a modest portion more filling.
Use it as a side instead of potatoes or rice, since the beans already provide starch.

History

Prebranac is a classic of Serbian home cooking and is especially associated with Orthodox fasting periods, including Christmas Eve, when meat and dairy are avoided. The name is usually linked to the Serbian word for sorting beans before cooking.

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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 →