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Vegetarian

Prebranac with country bread

Prebranac is a Serbian dish of white beans baked with a large amount of slowly melted, jammy onions. For 4 people, it takes 1 hour 50 minutes, is rated easy, and costs €1.70 per person. The key to getting it right is cooking the onions low and slow until they turn almost jam like before mixing them with the beans.

Tonight, a Serbian baked white bean dish, with so many onions they turn into jam.

Prebranac with country bread
Total time
1 h 50
Difficulty
Easy
Cost per person
€1.70
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Prebranac puts the spotlight on onions. Cooked low and slow, they turn into a sweet, jam like base that coats the white beans and gives the dish its character. Sweet and smoked paprika add warm color and a touch of smokiness, while a stint in the oven caramelizes the top into a thin, golden crust.

This is a winter dish that takes time but barely any hands on work, perfect for a lazy Sunday or a weeknight when you've prepped ahead. Served with country bread for scooping up the sauce, it's hearty enough without any meat, and Mon Chou likes to suggest it on days when a slow, comforting dinner sounds right.

The ingredients

4 people

Pantry

  • dried white beansoften in the pantry 400 g
  • sweet paprikaoften in the pantry 2 tbsp
  • smoked paprikaoften in the pantry 1 tsp
  • tomato pasteoften in the pantry 2 tbsp
  • bay leavesoften in the pantry 2
  • oiloften in the pantry 6 tbsp
  • saltoften in the pantry 1 tsp

Fruits and vegetables

  • onions 6
  • garlic 4 cloves
  • parsley 4 sprigs

Bakery

  • country bread 8 slices

Allergens Gluten

The step by step recipe

  1. Cook the beans, soaked overnight, in water with the bay leaves until almost tender. 50 min

    Don't salt the cooking water right away, it would toughen the bean skins. Canned beans save an hour, just drain them.

  2. Thinly slice the onions and melt them over low heat in the oil with the garlic until golden. 25 min

    Stir occasionally and add a spoonful of water if they start to stick.

  3. Off the heat, add the paprika and tomato paste to the onions so they don't burn, then mix everything with the drained beans.

    Paprika burns very fast and turns bitter, always add it off the heat.

  4. Pour into a baking dish with a little of the cooking water and bake at 200°C until the top is nicely caramelized. 30 min

    It needs some sauce, but not too much, the dish should stay just moist.

  5. Sprinkle with chopped parsley and serve with country bread.

    Prebranac tastes even better the next day, make extra for leftovers.

Our tips to get it right

  • Pick good quality dried white beans and soak them overnight so they cook evenly all the way through.
  • Slice the onions thin and even so they all melt at the same pace without any of them burning.
  • Check the liquid level before baking, the dish needs a little sauce left so it doesn't dry out while caramelizing.

The variations

  • Swap the smoked paprika for extra sweet paprika if you'd rather keep the smoky flavor subtle.
  • Add a few pieces of smoked bacon with the onions for a traditional, non vegetarian version.
  • Use drained canned white beans to cut about an hour off the prep time.

What to serve it with

  • Country bread for scooping
  • Raw cabbage salad
  • Plain yogurt on the side

Storage

Prebranac keeps for 3 days in the fridge in a sealed container, and it often tastes even better the next day. It freezes well for up to 2 months. Reheat in a pan or the oven with a splash of water to bring back its softness.

Questions about this dish

Can you use canned beans for prebranac?

Yes, drained canned white beans work well and save about an hour of cooking time. Add them straight to the onions without precooking.

Why add the paprika off the heat?

Paprika burns very quickly in a hot pan and turns bitter. Adding it off the heat, onto the already cooked onions, keeps its color and flavor intact.

Can you make prebranac ahead of time?

Yes, it's actually recommended, since the flavors settle and the dish tastes even better the next day. Make it a day ahead and reheat it gently before serving.

What kind of bread goes best with prebranac?

A dense country bread with a thick crust is ideal for soaking up the bean sauce. Avoid soft sandwich bread, which would fall apart.

How long does it take to make a prebranac with country bread?

Count 1 h 50 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a prebranac with country bread?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a prebranac with country bread cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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