Ingredients
500 g of tetovac beans (or other white beans)
700 g of yellow onions
2–3 bay leaves
Salt and pepper to taste
100 ml of oil
1 tablespoon ground sweet paprika
Preparation
Rinse the beans and briefly cook them in plain water. Drain and rinse again. Add fresh water, about two fingers above the beans, and bring to a simmer. Cook until the beans soften — they should be tender but still whole. Be careful not to overcook them. They should simmer gently, and the water level should just cover the beans.
Finely chop the onions and sauté them in oil until soft. Remove from heat and stir in the spices. Combine the cooked beans with the sautéed onions. If you like it spicy, you can add a hot pepper.
Transfer the mixture into a baking dish (around 2.5 L in size) or a pot suitable for the oven.
Preheat the oven to 180°C and bake for about 1.5 hours. The final dish should not have any excess liquid — it should be moist but neither too soupy nor completely dried out.
Tips
Make sure not to overcook the beans so they stay whole.
Before baking, the dish should still be fairly juicy. Add a bit of water if needed.
Prebranac can be served warm or cold — it tastes great either way.