Prebranac

Prebranac is a Serbian specialty made from pinto beans, which can be served as a standalone vegetarian dish or as a side to grilled meat.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 80 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 1 kg Beans, grains

  • 1.3 kg Onion, raw

  • 40 ml Oil, plant, sunflower

  • 0.25 teaspoons Baking powder

  • 2 teaspoons Salt, table

  • 1 teaspoon Spices, pepper, black

  • 1.5 spoons Spices, turmeric, ground

  • 1 piece Spices, bay (leaves)

Steps

  1. Drain the soaked beans and add enough cold water to cover them, place on the heat, add a bay leaf, and bring to a boil. Once the water boils, drain it and cover the beans again with cold water. Cook the beans over moderate heat for about 40 minutes until tender.

  2. Peel and finely chop the onion. Heat oil in a pan and sauté the chopped onion until translucent. Midway through sautéing, sprinkle the onion with salt and a little baking soda. Remove the sautéed onion from the heat, add ground red paprika, and mix well.

  3. Preheat the oven to 200°C. Remove the beans from the heat and drain them. Grease a fireproof dish with oil, then layer the drained beans and sautéed onion alternately. Season each layer with salt and freshly ground black pepper, with the beans on top.

  4. Place the dish in the preheated oven for 30 minutes. Serve the Prebranac in the dish it was baked in. It tastes great both warm and cooled.

Nutrition Information (Per 100g)

  • Calories: 168.21 kcal
  • Fat: 0.04 g
    • Saturated Fat: 0 g
  • Carbohydrates: 31.3 g
    • Sugars: 3.09 g
  • Protein: 10.48 g
  • Fiber: 7.13 g

Advice

Cooking the beans in a pressure cooker will reduce the cooking time by a third. The dish will be prepared even faster if you use canned beans. If desired, you can add two boiled and sliced Kranjska sausages to the Prebranac. When cooking the beans yourself, salt them only after they are cooked, as salting earlier will prolong the cooking time.