Prebranac - Serbian baked beans

Category: Vegetable and fruit dishes
Kitchen: Serbian
Prebranac - Serbian baked beans

Ingredients

Large white beans 500 g
Onion 1 kg
Vegetable oil I took 2 tbsp
Garlic 4-5 teeth
Bay leaf 2-3 pcs
Ground sweet paprika 2 h l
Ground paprika 1 tsp
Tomato paste 1 tbsp. l.
Salt, black pepper taste

Cooking method

  • Prebranac - Serbian baked beans
  • Prebranac - Serbian baked beansPour the beans with water, leave overnight. Pour more water, the beans increase in volume. The next day, drain the water, rinse the beans, add fresh water and put on fire. Drain the boiled water again and pour hot water two fingers above the level of the beans
  • Prebranac - Serbian baked beansCook the beans until soft. Add bay leaf and coarsely chopped onion to the water (for taste). When the beans are cooked, put them in a colander and save the water. My boiled beans looked like this
  • Prebranac - Serbian baked beansTake a little more than 1 kg of onions. Clean and wash. That's how many bows I got. After cleaning, here exactly 1 kg
  • Prebranac - Serbian baked beansCut the onion into thin half rings, fry in vegetable oil until soft (initially, the recipe consisted of 150 g of oil, for myself I reduced the amount). To take less oil, you can add a little water in which the beans were cooked in the process.
  • Prebranac - Serbian baked beansAt the end of frying, add chopped garlic cloves, sweet and spicy paprika to the onion. Mix
  • Prebranac - Serbian baked beansGrease a baking dish with vegetable oil, put a row of beans on the bottom, on it a row of onions, again beans-onions-beans. And salt and pepper each row
  • Prebranac - Serbian baked beansDissolve the tomato paste in the water saved from cooking, pour the beans over it so that the liquid is one finger higher (I did it less - there was not enough liquid), put the dish in the oven preheated to 180 degrees, bake for about an hour. Prebranac is ready when the liquid evaporates and thickens, but the dish should not turn out to be dry
  • Prebranac - Serbian baked beansHere is such a beauty! It seems a bit dry, but the liquid remains decent
  • It can be served both hot and cold.
  • Bon Appetit!
  • Prebranac - Serbian baked beans

The dish is designed for

4-5 servings

Time for preparing:

Soaked for about 12 hours

Cooking program:

Stove, oven

Note

The recipe is taken from LJ trio_mia with many thanks to the author!
It turns out very tasty and satisfying!
The author insists on using large white beans in the recipe because of their oiliness. He says that as a last resort, you can replace it with a small one. I did not find large beans, I made them with a replacement. But with a large one, I will definitely repeat it on occasion.
The dish requires little active time effort, it is prepared in between times, which is very convenient!
And to my surprise, the beans cooked in this way "lay down" in the body very comfortably. There was neither heaviness nor swelling

Elena Tim
So I was somehow always indifferent to beans, but your recipe just beckons to be monkey.
Lenusk, beauty!
Well, and the "crown number": I will not be, if I do not reach the size of your ailment for baking.
Inject, please!
Elena_Kamch
Elena Tim, Lenus, well done, what big-eyed! I wanted to write: it turns out a lot!
Form measured - 29 cm in diameter and about 6 cm in depth




Quote: Elena Tim
has always been indifferent to beans
So I was somehow very calm about it And here it is just so delicious
The main thing is not to forget the salt! Otherwise I forgot ... I'll add it now
Gata
Elena, Flax, and large beans - are they Lima beans or do they have a different one?
Elena_Kamch
Anya, did not find the indication of the variety .. Just large ..
Elena Tim
Quote: Elena_Kamch
29cm diameter and about 6cm depth
I understand the axis of the tse! Otta sickness! Thank you, Lenus!
Gata
Elena, okay, let's try with the one that is, of course, she is far from Lim, but not small
Elena_Kamch
Quote: Elena Tim
Oteta sickness
Not that word! And everything has been eaten




AnyaI hope you enjoy it.
I have small enough beans and it turned out delicious
Elena Tim
Quote: Elena_Kamch
Not that word! And everything has been eaten
So I always say, sho we quickly ate a whole tub - not because we were gluttons, but because it was delicious. This, you know, is a very calming conscience.
celfh
Quote: Elena Tim
This, you know, is a very calming conscience.
I'm crying





Gorgeous recipe!
I so want to put more mushrooms there. And not because I somehow doubt the taste, but because it is necessary to empty the freezer somehow. And beans are friends with mushrooms. Or won't it?
Elena Tim
Quote: celfh
Are beans friendly with mushrooms?
Not friendly, I swear! Give it to me.
celfh
Quote: Elena Tim
Give it to me.
Take
Elena Tim
Oh thank you! With the first snow, I go on a gopher sled.
Elena_Kamch
celfh, Tatyana, of course, you can experiment with mushrooms ... But for me, it turned out very satisfying
And with mushrooms, you can eat one plate a day, probably ...
Elena Tim
And I dug out the beans, "Black Eye" is called. It is, of course, not large, but very similar to yours. Soak it overnight.
Elena_Kamch
I suspect mine is also a black eye
I just bought it on the market, without a name.
Elena Tim
Lenkaaa, how delicious it is! Straight like this:
I never expected that beans could become so juicy and tender.
We really enjoyed. Timon was also stunned - he hates beans just like me.
I did everything according to the recipe, a tube in a tube, only I did not just mix the pasta with broth, but fried it a little with onions. She gets a richer taste this way. The broth was enough straight to the point, at first I even thought there was a lot of it - when I put the form in the oven, the contents looked like soup. And even when I got it out, everything gurgled there, and then it cooled down a little, thickened ... the onion caramelized awesomely, mmm ... in short, it turned out awesome and very, very juicy. Check it out:
Prebranac - Serbian baked beans

Lenusik, thank you very much for the recipe! These are the tastiest beans I've ever tasted. We decided that this dish will now definitely settle in our menu!
Elena_Kamch
Oh, Lenusya, I'm in culture shock! What awesome beauty!
And joy is bursting with joy that the recipe has lived up to expectations! So nice! I'm not a special fan of beans, I really understand you!
Thank you for the uncontrolled salivation report.
Elena Tim
Quote: Elena_Kamch
Thank you for the uncontrolled salivation report.
Yes, do not ask, hospad, contact.

Lenusik,
Elena_Kamch
Necessarily!
How large beans will be caught, I'm waiting with a report
We must try the right dish
Larisa M
Elena_Kamch, but what about those who simply adore beans? I was the first from the amateur team to see this and I am already choking on saliva !!! The rest have probably already zhebnulis, since they do not write !!! Now I am deciding which beans to remove from the shelf - small white, large white, variegated or red.
Elena_Kamch
Quote: Larisa M
white large
Definitely! If available, then no questions asked.
And then let those who haven't tried it how it comes out. Very interesting
MariS
Quote: Larisa M
The rest have probably already zhebnulis, since they do not write !!!
That's for sure ...: pull-pigtails: I also put my eye on the recipe - delicious! I will definitely cook. Thank you, Len!
Elena_Kamch
Marinathanks for stopping by
I will be glad if you like it!
win-tat
The recipe bribed with its simplicity, I don't like intricate ones, but here everything is prepared almost by itself. I baked it in an earthenware saucepan (1/2 portion for a sample, then I regretted it was not enough), it turned out soooo delicious, I took the recipe into permanent ones.
ElenaThanks for the gorgeous beans.
Prebranac - Serbian baked beansPrebranac - Serbian baked beansPrebranac - Serbian baked beans
Larisa M
Elena_Kamch, I made such beans yesterday. I took a cast iron form (I love it very much), pink beans with specks (Pinto's variegated beans). About the amount of onions in the first second, I doubted that it was too much. But taking into account your excellent taste, Helen, she threw away her throwing.I had some liquid left, but this did not affect the taste of the dish. I cut the garlic coarsely, a slice into 4 parts - this also added piquancy.Prebranac - Serbian baked beansPrebranac - Serbian baked beans
Elena_Kamch
Quote: Larisa M
pink beans with specks
But what about the large white?
I'm so interested in how it will be with her And so oily




Tatyana, thanks for such a gorgeous and delicious report!
I am very glad that I liked it
Quote: win-tat
The recipe bribed with its simplicity
So it's just as easy for me to cook, but the result pleases!




Quote: Larisa M
About the amount of onions in the first second, I doubted that it was too much
And I concluded that it was not enough in the end I love onions in all forms
Right there it intertwines so well with beans




Larisochka, thanks for the photo! Are these beans also large?
Elena Tim
Quote: Elena_Kamch
But what about the large white?
Falling down! Well, what are you doing? I heard thee from the bedroom.

They brought, brought me today this large white Lima of yours (yesterday Timon and I were lying around midnight with a tablet computer - we were choosing beans. I wanted to take a small one again, some kind, my hand was straight and stretched to the "Black Eye", but Timon won - grit, it says in the recipe - you need a large one, so poke Lima's order!)
At the weekend I will cook - feed the guests. If they give me a picture, I will report back. But no, I’ll tell you on my fingers.
Elena_Kamch
Quote: Elena Tim
Well, what are you doing? I heard thee from the bedroom.
and I yell-yell, I look, you are not going ...

Quote: Elena Tim
Yesterday Timon and I were lying around half the night with a tablet - we were choosing beans
Good night time!
Larisa M
Elena_Kamch, well, yes, big, but she boiled so beautifully and saturated with neighboring flavors !!!
Elena_Kamch
Quote: Elena Tim
They brought, brought me this big white Lima of yours today
All right, I can't wait! Lima will be absolutely awesome, I think




Quote: Larisa M
saturated with neighboring aromas !!!
Aha! This is the most delicious in this dish All tastes are intertwined
Elena Tim
Quote: Elena_Kamch
Lima will be absolutely awesome, I think
Listen, Lenk, she's soooo huge, really! I glanced briefly and thought that some white chocolate candies had been delivered to me by mistake. Tryndets, this is the first time I've seen such a large plant. Timon cautiously asks that, and it will increase even more from cooking, right? ... Gru, yeah, how will it be.
Well, nothing, we'll eat with carrots.
Elena_Kamch
Quote: Elena Tim
I glanced briefly and thought that by mistake some white chocolate candies had been delivered to me
Wow !!! So I, finally, will die of curiosity while I wait for the result!
If it turns out yummy, then I will also start looking for a lima




Quote: Elena Tim
Well, nothing, we'll gobble up with carrots
Exactly! And it rolls very well with kimchukha! I made it with the right peppers - it's the food of the hot-loving Gods !!!
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Elena_Kamch
Wow, how unexpected!
Very nice. Thank you!
Gata
Elena, congratulations, this is a wonderful recipe and simple and delicious
Elena_Kamch
Gata, Anya, Thank you! Tasty true
win-tat
Urrah, Lenochka, congratulations, great recipe, and great reward!
Elena_Kamch
Tanechka, Thank you!
You and I are sure that these beans are delicious
Larisa M
Lenochka congratulations on the victory!
Elena_Kamch
Larisochka, thank you, dear!
Rituslya
Lenochka, with a well-deserved victory!
It's great!
Heartiest congratulations!

I will definitely cook such beans. I love beans very much.
Elena_Kamch
Ritochka, Thank you!
If you like beans, I highly recommend cooking Especially if you take large white beans
lettohka ttt
Lenochka, congratulations from the bottom of my heart !! :
Elena_Kamch
Natasha, Thank you! I tried to...
Anatolyevna
Elena_Kamch, Helen with a medal!
win-tat
And today I made Kidney with dark red beans, oh, well, very tasty, and onions really turn into some kind of caramel from long languor. Lenochka, i you
Prebranac - Serbian baked beans Prebranac - Serbian baked beansPrebranac - Serbian baked beans
Elena_Kamch
Anatolyevna, Antonina, Thank you so much!




win-tat, Tanya, what a tireless clever girl!
Thank you for such tempting photos! I wanted beans again
win-tat
It’s just that I was “getting close” to this beans for so long, I still could not find the best recipe for myself, but this one was just created for me.
Elena Tim
And for me! ... And for Timon.

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