Пребранац / Prebranac (Serbian Baked Beans)

Serbian Fast With Oil Published April 10, 2026

The national fasting dish of Serbia, full stop. Prebranac is white beans slow-baked with caramelized onions and paprika until the top is crusty and the inside is soft and almost creamy. Every Serbian household has a version of this recipe, and arguments about technique are frequent and passionate.

This is the dish that sustained generations of Serbian peasants through Great Lent. It is cheap, it is filling, it is loaded with protein, and it improves every time you reheat it. Serve it with bread and raw onion and you have a complete fasting meal.

FASTING LEVEL: Fast With Oil (for strict days, reduce oil to 1 tablespoon or replace with water — the dish will still work, it just won't develop the same richness)
SERVINGS: 8
TIME: 3 hours (plus overnight soaking)

INGREDIENTS

- 500g dried white beans (tetovac or navy beans), soaked overnight
- 4 large onions, halved and thinly sliced
- 100ml sunflower oil or olive oil
- 3 tablespoons sweet paprika
- 1 teaspoon hot paprika (optional, but recommended)
- 3 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon black pepper
- Salt to taste
- Water as needed

METHOD

1. Drain the soaked beans and place them in a large pot. Cover with fresh cold water by about 5cm. Bring to a boil, skim any foam, then reduce heat and simmer for 45-60 minutes until the beans are tender but not falling apart. They will cook further in the oven so do not overdo it. Reserve about 500ml of the cooking liquid and drain the rest.

2. While the beans cook, heat the oil in a large skillet over medium-low heat. Add all the sliced onions and cook slowly for 25-30 minutes, stirring occasionally, until they are deeply golden and sweet. This step is not optional and cannot be rushed. The caramelized onions are the soul of prebranac.

3. When the onions are ready, stir in the sweet paprika, hot paprika, and garlic. Cook for 1 minute until fragrant. Remove from heat.

4. Preheat your oven to 180°C (350°F).

5. In a deep baking dish or earthenware pot, layer half the beans, then half the onion mixture. Repeat with the remaining beans and onions. Tuck the bay leaves in. Pour the reserved cooking liquid over everything — it should come about halfway up the beans.

6. Cover with a lid or foil and bake for 1 hour. Remove the cover and bake another 30-45 minutes until the top is crusty and golden and the liquid has reduced to a thick sauce.

7. Let it rest for 15 minutes before serving. Serve warm or at room temperature with crusty bread and raw onion on the side.

NOTES

- Prebranac is always better the next day. Make it on Saturday for Sunday lunch.
- The earthenware pot (ђувеч) makes a real difference if you have one — the slow, even heat produces superior beans.
- Some cooks add a diced carrot or a chopped pepper to the onion mixture. Not traditional, but nobody will arrest you.
- During the autumn bean harvest, Serbians cook this in enormous batches. It keeps refrigerated for a week and freezes well.
- Leftover prebranac mashed onto bread is a legitimate breakfast.