Serbian Baked Beans with Smoky Paprika

Ingredients

• 2 cups (400g) dried white beans 2 cups (400g) dried white beans
• 2 onions, finely chopped 2 onions, 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
• 2 teaspoons smoked paprika 2 teaspoons smoked paprika
• 1 teaspoon sweet paprika 1 teaspoon sweet paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

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

Preparation

1. 1.
   Rinse the dried white beans and soak them in water overnight.
2. 2.
   Preheat the oven to 180°C (350°F).
3. 3.
   In a large pot, heat the vegetable oil over medium heat. Add the onions and garlic, and sauté until they are soft and translucent.
4. 4.
   Stir in the tomato paste, smoked paprika, sweet paprika, salt, and black pepper. Cook for another minute to allow the flavors to meld together.
5. 5.
   Drain the soaked beans and add them to the pot. Pour in the vegetable broth and bring to a boil.
6. 6.
   Reduce the heat to low and simmer the beans for about 30 minutes, or until they are just tender.
7. 7.
   Transfer the mixture to a baking dish and bake in the preheated oven for 1 hour, or until the beans are soft and the sauce has thickened.
8. 8.
   Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Dried white beans — Soaking the beans overnight helps to reduce the cooking time and ensures a tender texture. Be sure to drain and rinse the soaked beans before adding them to the recipe.

Tips & Tricks

• For a smokier flavor, you can add a small amount of liquid smoke to the tomato sauce.
• Serve the Prebranac with a dollop of sour cream or yogurt for added creaminess.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop further.

Serving advice

Serve the Prebranac as a main course, accompanied by crusty bread and a fresh salad. It can also be enjoyed as a side dish alongside grilled meats or roasted vegetables.

Presentation advice

Garnish the Prebranac with a sprinkle of fresh parsley to add a pop of color. Serve it in a rustic ceramic baking dish to showcase the homemade charm of the dish.