Prebranac: Serbian Slow-Baked Beans with Sweet Caramelised Onions

⏱ 150 min · Serves 6

The Balkan classic that proves patience is a seasoning. Butter beans go soft and creamy under a duvet of onions cooked down until jammy and sweet, all bound with paprika, bay and plenty of good oil. It bakes to a burnished, almost crisp top and tastes even better the next day — with crusty bread and a sharp pickle, it's a whole meal.

Per serving: 525 kcal · 19.5g protein · 57.0g carbs · 24.0g fat

Ingredients

• 500g dried butter beans (or large white beans), soaked overnight in cold water
• 2 bay leaves (for the beans)
• 1.2kg onions (about 6 large), thinly sliced
• 120ml sunflower oil (or mild olive oil)
• 2 tbsp sweet paprika
• 1 tsp hot paprika or 1/2 tsp chilli flakes (optional)
• 4 garlic cloves, finely chopped
• 3 bay leaves
• 1 tsp caraway seeds (optional but traditional in some regions)
• 2 tsp fine sea salt, plus more to taste
• 1 tsp coarsely ground black pepper
• 1 tbsp red wine vinegar
• Small handful flat-leaf parsley, chopped, to serve
• Crusty bread and pickled peppers, to serve

Method

1. Drain the soaked beans, put them in a large pot with the 2 bay leaves and cover generously with cold unsalted water. Bring to the boil, skim off any foam, then simmer gently for 45–60 minutes until tender but not collapsing. Season with 1 tsp salt in the last 10 minutes. Drain, keeping 500ml of the cooking liquid.
2. Meanwhile, heat the oil in a wide, heavy pan over a medium-low heat. Add the sliced onions and 1 tsp salt and cook, stirring every few minutes, for 35–45 minutes until deeply soft, golden and sweet. Don't rush this — it's the whole dish.
3. Stir in the garlic and caraway (if using) and cook 2 minutes. Take the pan off the heat, then stir in both paprikas and the black pepper so they bloom in the hot oil without burning. Add the vinegar.
4. Heat the oven to 180C/160C fan/gas 4. In a deep baking dish (about 30 x 22cm), layer a third of the onions, then half the beans, another third of onions, the rest of the beans, and finish with the last of the onions. Tuck in the 3 bay leaves.
5. Pour over enough reserved bean liquid to come just below the top layer — about 350–450ml. Taste-check the seasoning of any spare onions and adjust salt.
6. Bake uncovered for 50–60 minutes, until the liquid has thickened, the edges are bubbling and the top layer of onions is darkly caramelised. If it looks dry at 30 minutes, splash in a little more bean liquid.
7. Rest for 15 minutes — it thickens as it settles. Scatter with parsley and serve warm or at room temperature with crusty bread and pickled peppers.