Prebranec
Prebranec is a traditional Serbian dish made from white beans—typically tetovac—layered with sautéed onions mixed with sweet (or sometimes smoked) paprika and bay leaves. Once assembled, the dish is baked for about an hour, until it thickens and develops a caramelized crust. The name prebranec comes from the Serbian verb prebrati, meaning “to sort,” referring to the process of picking through the beans before cooking.
During the time of former Yugoslavia, culinary exchange among Bosnia and Herzegovina, North Macedonia, Montenegro, Croatia, and Slovenia was common. Military service, economic migration, and mixed marriages helped dishes like ćevapčiči, sarma, and prebranec enter the shared culinary vocabulary.
So, although not originally Slovenian, prebranec gradually became “ours” over the course of the 20th century. Today, it is a popular side dish at restaurants and picnics, especially alongside grilled meats and sausages.
Recipe
Ingredients (for a round clay baking pan of diameter 27 cm):
400 grams dry white flat beans (tetovac)
400 grams yellow onions (1:1 ratio beans to onions)
1.5 tbsp vegeta
175 ml sunflower oil
2 tbsp paprika
3 bay leaves
coarse salt
Instructions:
Sort through the dry beans and remove any debris. Soak them overnight in a large bowl, covered with plenty of water.
The next day, strain and rinse the beans thoroughly. Transfer them to a large pot, add a teaspoon of salt, a bay leaf, and enough water to cover the beans by several inches. Bring to a boil over high heat, then reduce the temperature to medium. As the beans cook, skim off any foam that rises to the surface and stir occasionally.
Cook the beans for about an hour, or until they are soft. Drain the beans, but reserve 2–3 cups of the cooking liquid.
About 40 minutes after you start cooking the beans, heat 175 ml of sunflower oil in a large pan over high heat. Add the onions, reduce the heat to medium, and sauté for 15–20 minutes, stirring occasionally. Add the 1.5 tbsp vegeta and 2 tbsp paprika, and mix well to combine.
Preheat the oven to 430°F (220°C).
In a large clay baking dish, begin layering the cooked beans and onion mixture. Start with 1/3 of the beans, then top with 1/3 of the onion mixture, spreading it as evenly as possible. Repeat the layering process two more times with the remaining ingredients.
Once all the layers are assembled, ladle the reserved bean cooking liquid into the baking dish. Gently stir the dish to ensure the liquid is evenly distributed.
Tuck the remaining bay leaves into the mixture so they’re submerged and not exposed.
Cover the dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 15–20 minutes, or until a rich brown crust forms on top. Keep an eye on it—depending on your oven, it may be ready in as little as 10–15 minutes. There should still be a bit of liquid left in the pan at the end.
Remove from the oven, let it cool slightly, and enjoy!