Serbian Slow-Baked White Bean Casserole

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A beloved Serbian comfort dish, slow-baked white beans are simmered until tender, then finished in the oven with sweet paprika, caramelized onions, and bay leaves until a deeply golden crust forms on top. Served with crusty bread and tangy pickled vegetables, this rustic casserole is the kind of homestyle food that anchors family meals across the Balkans.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 12 gFat
• 2 gSaturated Fat
• 52 gCarbs
• 14 gFiber
• 6 gSugar
• 18 gProtein
• 480 mgSodium
• 1080 mgPotassium
• 135 mgCalcium
• 6 mgIron
• 14 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the beans

• 1 lb (450 g) dried large white beans, such as lima or corona beans
• 2 bay leaves
• 1 teaspoon salt, plus more for the cooking water

For the onion and paprika base

• 3 large yellow onions, finely chopped
• 5 cloves garlic, minced
• 3 tablespoons sweet Hungarian paprika
• 1 teaspoon hot paprika (optional)
• 1/3 cup sunflower oil
• 1/2 teaspoon black pepper

To finish and serve

• 1 cup vegetable broth or reserved bean cooking liquid
• 2 tablespoons sunflower oil, for drizzling
• 6 oz (170 g) smoked pork ribs or smoked sausage, cut into chunks (optional)
• Chopped fresh parsley, for garnish
• Crusty bread and pickled cabbage, to serve

Directions

1. Place the dried beans in a large bowl, cover with several inches of cold water, and soak overnight (or at least 8 hours); drain well.
2. Transfer the soaked beans to a large pot, cover with fresh salted water, add the bay leaves, and bring to a gentle boil. Reduce the heat and simmer 50-60 minutes, until the beans are tender but still hold their shape. Drain, reserving 1 cup of the cooking liquid.
3. While the beans cook, heat 1/3 cup sunflower oil in a large skillet over medium heat. Add the chopped onions and cook slowly for 15-20 minutes, stirring often, until soft and deep golden brown.
4. Stir in the garlic, sweet paprika, and hot paprika and cook 1 minute until fragrant, taking care not to burn the paprika. Remove from the heat.
5. In a large bowl, gently combine the drained beans, caramelized onion mixture, black pepper, and the optional smoked meat. Pour over the broth or reserved bean liquid and toss to coat evenly.
6. Transfer the mixture to a 9×13-inch baking dish, spreading it into an even layer. Drizzle the top with the remaining 2 tablespoons of sunflower oil; the liquid should just barely cover the beans.
7. Bake uncovered in a preheated 375°F (190°C) oven for 75-90 minutes, until most of the liquid has been absorbed and a deeply golden, slightly crusty layer forms on top. If the top browns too quickly, lay a piece of foil loosely over the dish.
8. Remove from the oven and let rest 10 minutes so the crust sets. Sprinkle with chopped parsley and serve warm or at room temperature with crusty bread and pickled cabbage on the side.

Cook’s Notes

• Use large, meaty white beans like corona or large lima beans for the most authentic texture – smaller beans can turn mushy during the long bake.
• Do not fully cook the beans in step 2; they should still be slightly firm because they will continue softening in the oven.
• The signature golden crust on top is the hallmark of this dish – resist covering the dish with foil except near the end if browning too fast.
• Sunflower oil is traditional in Serbian cooking and gives the cleanest flavor; olive oil works but tastes noticeably different.
• Prebranac tastes even better the next day once the flavors have melded – refrigerate and reheat gently with a splash of water.

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