Oko 400g belog pasulja naliti sa malo vode, staviti da provri i kuvati par minuta. Ovu prvu vodu odliti, naliti pasulj većom količinom vode i staviti da se kuva na umerenoj temperaturi da zrno postane mekano. Za to vreme sitno iscekati 3-4 veće glavice crnog luka. U šerpu sipati ulje, da pokrije dno, izručiti luk, posoliti sa 3 kašičice soli, dodati malo vode i poklopljeno dinstati na tihoj vatri, dugo, sve dok se ne pretvori u ujednačenu kašu.
Kada se pasulj skuva, potrebno je ocediti ga, ali ne bacati vodu od kuvanja.
Izdinstani luk preručiti u neki zemljani đuveč, dodati dosta bibera, slatku alevu papriku, izručiti oceđeni pasulj - sve lepo izmešati. Prebranac naliti vodom u kojoj se kuvao pasulj (ne preterujte, jer kada se zapeče treba da bude gust) i staviti u rernu da se ukrčka na oko 170 stepeni. Odozgo se uhvati lepa korica i zgusne se.
Sastojci: 400g belog pasulja, 3-4 veće glavice crnog luka, so, biber, aleva paprika.
In a cooking pot put about 400g of white beans (better large type) with some water, bring to a boil and cook for a few minutes. Drain and discard this first water. Add some fresh water to a pot and cook the beans on a medium heat until beans are soft and well cooked (add some more water if needed). Meanwhile, finely chop 3-4 large onions. In a sauté pan put some oil (to cover the bottom), add half cup of water, chopped onions, salt. Cover with lead and simmer slowly on a low heat (for a long time) until it's texture becomes very soft and uniform.
Drain cooled beans and reserve the liquid.
Take a rustic clay casserole, transfer cooked onions, add a large pinch of ground black pepper and a tablespoon of ground sweet paprika (or two - up to taste), add drained cooked beans - mix all together. Taste the mixture (add salt if needed). Over the mixture, pour some water reserved from cooking the beans but not too much. While baking, the liquid would evaporate and the casserole is quite thick at the end. Preheat the oven to 170 C, place the casserole in the oven and bake until nice, rather thick texture is obtained and beautiful crust formed on the surface. Serve as a main or side dish.
Ingredients: 400g white beans, 3-4 larger onions, salt, ground black pepper, ground sweet paprika.
Traditional white beans casserole (Prebranac)
In a cooking pot put about 400g of white beans (better large type) with some water, bring to a boil and cook for a few minutes. Drain and discard this first water. Add some fresh water to a pot and cook the beans on a medium heat until beans are soft and well cooked (add some more water if needed). Meanwhile, finely chop 3-4 large onions. In a sauté pan put some oil (to cover the bottom), add half cup of water, chopped onions, salt. Cover with lead and simmer slowly on a low heat (for a long time) until it's texture becomes very soft and uniform.
Drain cooled beans and reserve the liquid.
Take a rustic clay casserole, transfer cooked onions, add a large pinch of ground black pepper and a tablespoon of ground sweet paprika (or two - up to taste), add drained cooked beans - mix all together. Taste the mixture (add salt if needed). Over the mixture, pour some water reserved from cooking the beans but not too much. While baking, the liquid would evaporate and the casserole is quite thick at the end. Preheat the oven to 170 C, place the casserole in the oven and bake until nice, rather thick texture is obtained and beautiful crust formed on the surface. Serve as a main or side dish.
Ingredients: 400g white beans, 3-4 larger onions, salt, ground black pepper, ground sweet paprika.
