Prebranac, a Serbian specialty, is a dish consisting of beans (usually white flat type), red onions, lots of oil and red peppers.
The dish is even better if prepared with olive oil. I recommend red onion, which has a sweeter taste. Prebranac can be served as an independent main dish, you can also add something from the grill on a side and a salad.
Ingridients:
- 500 g of white beans
- 1500 g of red onions (can be replaced with white)
- 1 green fresh pepper
- 1 red fresh pepper
- 3 garlic cloves
- a jar of whole tomatoes
- about 1 dl of olive oil
- bay leaf
- a tablespoon of red sweet paprika powder
- salt to taste
- pepper
- chili or hot pepper (optional)
Preparation:
- Boil the beans and drain it and save water. Soak the beans in enough cold water to cover it. Let it sit for at least two hours, drain it and add fresh cold water. Boil it in a big pot with a lot of water for about 40- 50 minutes. Loads of water will evaporate, the rest will thicken up.
- Fry thickly sliced onion in about 0.5 dl of oil (add salt to release the juice first), add sliced peppers. When everything is slightly wilted, add diced garlic. the remaining spices and whole canned tomatoes. Cook over medium heat for about half an hour to dissolve the ingredients.
Add cooked beans, with the water in which beans were cooking, to the resulting sauce.
- Place bean sauce into the baking tray and pour a little more oil over the top.
Bake at 200 degrees for about 2 hours. When the water evaporates and a brown “skin” forms on top, prebranac is done. Let it sit for about 20 minutes before serving.
