Hearty Eastern European Baked Beans

Ingredients

In this Eastern European adaptation, we have incorporated a wider range of spices commonly used in the region. The addition of paprika, caraway seeds, and marjoram enhances the flavor profile, giving the dish a distinct Eastern European twist. Additionally, we have adjusted the cooking technique to include baking, which adds a depth of flavor and creates a slightly caramelized crust on top of the beans. We alse have the original recipe for Prebranac, so you can check it out.

• 2 cups (400g) dried white beans 2 cups (400g) dried white beans
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon sweet paprika 1 teaspoon sweet paprika
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• 2 bay leaves 2 bay leaves
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 55g, 5g
• Protein: 15g
• Fiber: 15g
• Salt: 1.5g

Preparation

1. 1.
   Soak the dried white beans in water overnight. Drain and rinse the beans.
2. 2.
   Preheat the oven to 180°C (350°F).
3. 3.
   In a large oven-safe pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Stir in the tomato paste, sweet paprika, smoked paprika, caraway seeds, and dried marjoram. Cook for an additional 2 minutes to release the flavors.
5. 5.
   Add the drained beans, bay leaves, and vegetable broth to the pot. Season with salt and pepper to taste.
6. 6.
   Bring the mixture to a boil, then cover the pot and transfer it to the preheated oven.
7. 7.
   Bake for 2-3 hours, or until the beans are tender and the sauce has thickened. Stir occasionally and add more broth if needed.
8. 8.
   Remove the pot from the oven and let it rest for a few minutes before serving.
9. 9.
   Serve the Eastern European baked beans hot as a main course or as a side dish with crusty bread.

Treat your ingredients with care...

• Dried white beans — Soaking the beans overnight helps to reduce the cooking time and ensures they cook evenly. Rinse the beans thoroughly after soaking to remove any impurities.

Tips & Tricks

• For a smokier flavor, you can add a small amount of liquid smoke to the sauce.
• Serve the baked beans with a dollop of sour cream or yogurt for added creaminess.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.

Serving advice

Serve the Eastern European baked beans as a main course accompanied by crusty bread or as a side dish to complement dishes such as roasted meats or grilled sausages.

Presentation advice

Garnish the baked beans with a sprinkle of fresh parsley or chopped green onions to add a pop of color and freshness to the dish.