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Prebranac (Serbian Baked Beans)

Serbian · Dinner · Easy

Prebranac (Serbian Baked Beans)

Total
1 hr 20 min
Prep
15 min
Serves
4
Calories
420
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White beans bake beneath a golden layer of onions and paprika, turning creamy inside while the edges catch in this Serbian meatless main.

The onions are as important as the beans in Prebranac (Serbian Baked Beans). Cook them slowly until soft and sweet, then let the oven concentrate the broth around the beans instead of stirring it into a mash.

Large white beans are traditional, but canned butter beans or cannellini make this Serbian baked meal practical on a weekday. Drain them carefully and leave enough liquid in the baking dish to protect the upper layer from drying out.

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Method

  1. Heat the oven to 375°F (190°C). Heat vegetable oil in a wide skillet over medium-low heat. Add onion and cook for , stirring frequently, until soft and pale gold.

  2. Add garlic and cook for . Remove from the heat and stir in paprika, salt and black pepper so the paprika blooms without scorching.

  3. Layer the drained white beans and onions in a 2-quart baking dish. Tuck in bay leaves and pour water around the edges; gently shake to settle everything.

  4. Bake uncovered for until the top has golden spots and the juices bubble thickly. Rest for , remove bay leaves and serve with a wide spoon.

Forkue tips

  • Butter beans give a broad, creamy bite; cannellini hold their shape more firmly and are equally useful here.

Storing and reheating

Refrigerate for up to 4 days. Reheat covered at 350°F with a splash of water, then uncover briefly to bring back the browned surface.

Kitchen gear

Wide skilletTop picks on AmazonBaking dishTop picks on Amazon
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Nutrition per serving, estimated

420Calories
15gProtein
56gCarbs
15gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Prebranac (Serbian Baked Beans): FAQ

Can I make prebranac with dried beans?

Yes. Cook them until tender before assembling and use some of their cooking liquid in place of water. Raw dried beans will not soften reliably in the baking time.

Why are the beans dry on top?

The dish may be too wide or the liquid too low. Add a little hot water around the edges and cover loosely until the beans are creamy again.

How do I store and reheat Prebranac (Serbian Baked Beans)?

Refrigerate for up to 4 days. Reheat covered at 350°F with a splash of water, then uncover briefly to bring back the browned surface.

How long does Prebranac (Serbian Baked Beans) take?

About 1 hr 20 min in total: 15 min prep and 1 hr 5 min cooking.

What do I need to make Prebranac (Serbian Baked Beans)?

The key ingredients are canned white beans, onion, garlic, paprika and bay leaves, plus pantry basics.

Any tips for Prebranac (Serbian Baked Beans)?

Butter beans give a broad, creamy bite; cannellini hold their shape more firmly and are equally useful here.

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