2 days ago

Prebranac-Beans on Delicious Serbian way

Prebranac-Beans on Delicious Serbian way

This is the original traditional Serbian way of preparing beans! It is very tasty, you will be delighted! I know every foreigner who visited Serbia and ate this traditional dish was satisfied and asked for more. You can add some flour or tomato concentrate to this dish or tomato juice depending on the taste and thickness of this dish. The day before preparing this meal, soak the beans in water and leave overnight. Prebranac got its name from the sorting of the beans themselves, that is, the classification of which seeds are not good, because beans used to be sold in sacks. Read NOTE down below 👇before preparation of this dish. So if you have a desire to prepare it and see how it is eaten in Serbia, follow the recipe.

Prebranac-Beans-on-Delicious-Serbian-way

Ingredients: medium, total time: 2h 20 min., 4 servings

500 g big white beans/Tetovac or smaller white, brown beans
10 medium onions/ finely chopped 1.5 kg
5 cloves of garlic/ minced
4 smoked thin grill sausages/ you can use hot
4 thick slices of meaty homemade bacon/ diced
3 Tbsp red smoked ground pepper
3 tsp dry spice/ Vegeta
salt and black pepper to taste
4 Bay leaf
1 whole dry red chili paprika/ or green hot paprika — optional
3 full Tbsp fat/ or oil
Liquid were cooked beans

Preparation:

Prepare all the ingredients as described above.
Check the beans, pick them, then wash the beans several times because they can be dirty!
Soak the washed beans in water overnight, before preparing this dish!
Strain the beans, pour new water 2 fingers above the beans.
Transfer to moderate heat to cook until semi-soft.
Add immediately 3 teaspoon dry spice/ Vegeta, and 2 bay leafs.
After 30 minutes, add sausages and bacon to cook everything together.
Cook and cover on moderate heat, about 1 h.
While the beans are cooking, make the filling onions.
Pour the fat into a large pan, add the finely chopped onions to stew until it becomes soft and transparent.
Then add finely chopped garlic, and stir.
As soon as the garlic releases its fragrance, add 3 spoon red ground sweet paprika, salt, and pepper to taste. Stir constantly for about 10-15 minutes, turn off heat.
Strain the water from the beans, but do not throw it away! We need that liquid for later!
Preheat the oven to 200 °C.
Oil the baking dish, arrange first the beans.
On top of beans goes filling onions, arrange the sausages and diced bacon. Align the onion and lightly press the sausages.
In the pan where you fried onions with ground paprika, pour the liquid from the beans where they were cooked.
Pour over the beans in the pan. (You can arrange them in a different order, for example a row of beans, a row of onions.)
Add bay leaves, dry chili paprika and more liquid if required. Stir well ingredients well.
The liquid should be at the same level as the ingredients, that is, it should cover the ingredients but not overflow!
Control taste add more, salt, black pepper and red ground pepper, gently stir.
Bake at 200 °C for about 45–50 minutes.
Cover with aluminum foil for the first 30 minutes, then remove and reduce heat to 190 °C, continue to bake until the end.
Carefully remove the finished prebranac from the oven, cool it for about 20 minutes, then serve it in shallow plates with bread or a scone with pepper and garlic salad.
Serve warm.

Buon appetito!

NOTE:

In some stores, you already have ready-made cooked beans in cans, so the job will go much faster and easier! Just stick to the recipe and you won't go wrong!
You can add 1-2 green hot peppers in a piece to this dish on a top.
From vegetables, you can add and use 3 leeks chopped, and grated 2 carrots, but reduce the amount of onion to 3–4 pieces. That is, if you like more vegetables instead of meat! When stewing, add it after the garlic.
You can reduce the amount of onions from 1.5 kg to 900g, then reduce the amount of red ground paprika by 1 spoon.
For those who like hot pepper can add it, like red-hot crushed pepper.
If you like it a little thicker, feel free to add 1 spoon of flour. Although, in my opinion, it's also great like this, because it's the beans and the onion that gives the density.
You can add 1 spoon concentrate of tomato or 150 ml tomato juice to the onion's filling, which should be stewed a little longer until the juice becomes thick.
If you have a larger terracotta dish, be sure to bake in it, as this preparation is traditional in the Serbian way!
Instead of sausages, you can use only bacon, dry bacon even dry meat or ribs.
You can arrange them in a different order, for example a row of beans, a row of onions.
You can also eat Prebranac cold as a side dish.
Keep the rest of the food in the refrigerator, covered, for up to 3 days.
The recipe is faithful to the original, as it is made in Serbia!