Serbian Baked Beans / Prebranac

Recipe courtesy of Monique Sourinho


  • 3 large sweet onions (2lbs)
  • 4 cups Lima beans or any large soft beans (cooked)
  • 3 cups vegetable stock
  • 2 tbsp smoked paprika
  • 1 tsp hot paprika
  • 3 bay leaves
  • 3 cloves garlic
  • 3-6 tbsp oil
  • Salt and pepper to taste
  • Your favorite Chabaso ciabatta


  1. Caramelize onions for 30 minutes over medium heat with oil and bay leaf.
  2. Preheat oven to 375°F.
  3. Add smoked paprika and garlic to onion, then cook and stir for an additional minute.
  4. Add the stock and beans, gently fold the ingredients to incorporate but keep the beans intact.
  5. Transfer to oven and bake for 2-3 hours, depending on rate of evaporation, until it caramelizes on top.
  6. When finished allow to cool and refrigerate over night. When ready, reheat and share. Serve with toasted ciabatta slices. Enjoy!


  • Do not over-salt.
  • Cook the onions and be patient; you want the flavor to develop and caramelize. They sweeten as they turn translucent.
  • The smoked paprika is to replace the okey flavors that meat would otherwise provide in a more traditional recipe.
  • Unlike American baked beans, the sweetness comes from the onions versus added sugar.
  • Be patient with the development of the beans. When the flavors sit it tastes even better!
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