Prebranac (Caramelised‑Onion Baked Beans)
A hearty, comforting dish that feels like a warm hug on a chilly evening. Prebranac is a beloved Serbian classic that transforms humble butter beans into a silky, caramel‑sweet masterpiece. With its simple, rustic ingredients and a slow‑cooking process that rewards patience, this recipe is the perfect bridge between beginner and intermediate cooking enthusiasts. Below you’ll find every detail you need—from the origin story to a step‑by‑step guide that turns a pot of beans into a mouth‑watering feast.
Introduction
When you think of baked beans, most of us imagine a quick, canned‑product version that’s tossed into a skillet. Prebranac flips that expectation on its head. It starts with butter beans (also known as lima beans) that are slowly simmered, then combined with slow‑caramelised onions and a splash of paprika, and finally finished in the oven until the surface is golden‑brown and slightly crisp. The result is a creamy, slightly sweet, and deeply comforting dish that’s entirely plant‑based.
The beauty of Prebranac lies in its simplicity: only a handful of ingredients, a handful of steps, and a generous portion that serves eight. It’s an excellent choice for a weekend brunch, a cozy dinner, or a hearty lunch that can be reheated for the next day—thanks to the beans’ excellent texture retention.
Meal Profile
| Attribute | Detail |
|---|---|
| Title | Prebranac (Caramelised‑Onion Baked Beans) |
| Difficulty | Easy |
| Portion | Serves 8 |
| Time | Hands‑on: 30 min (plus 12 h soaking for dried beans). Simmering: 30 min (2 h for dried beans) |
| Description | Georgina Hayden’s Prebranac recipe – a traditional Serbian dish of slow‑cooked butter beans with caramelised onions – takes homemade baked beans to the next level. Serve with crusty bread for a filling vegan lunch or dinner. |
Why This Dish Stands Out
- Flavor Depth – The slow caramelisation of onions releases natural sugars, creating a sweet base that balances the earthy beans.
- Texture Play – Beans stay tender yet hold their shape, while the top layer becomes slightly crisp.
- Versatility – Works perfectly for vegans, vegetarians, or anyone looking to reduce meat consumption without sacrificing flavor.
- Prep‑Ahead Friendly – Soaking and simmering can be done in advance; the dish tastes even better the next day.
Ingredient Highlight
Below is a detailed breakdown of every ingredient, why it matters, and a few subtle tweaks you can make to customize the dish.
| Ingredient | Role | Tips & Variations |
|---|---|---|
| 500 g dried butter beans (or 4 × 400 g tins) | Base protein & starch | If you’re short on time, canned beans save the soaking step. Use the liquid from the tins for extra flavour. |
| 1 bay leaf | Aromatic subtlety | Adds depth during simmering; remove before baking. |
| 100 ml sunflower or olive oil | Fat for caramelisation | Sunflower oil offers a neutral flavour; olive oil adds a Mediterranean nuance. |
| 6 onions (medium) | Sweetness & body | Yellow onions are ideal. Slice thinly for even caramelisation. |
| 8 garlic cloves | Peppery bite | Keep cloves whole at first, then slice for the final 10 minutes. |
| 1 tbsp sweet paprika | Colour & mild heat | Use smoked paprika for a deeper, smoky undertone. |
| Flat‑leaf parsley sprigs (optional) | Freshness & visual appeal | Roughly chop for a bright garnish. |
| Crusty bread | Carb & texture | Serve with sourdough, rye, or a hearty baguette. |
Pro‑Tip: The reserved cooking liquid from the beans (or the liquid from the tins) is essential for a moist, silky sauce. If you run low during baking, top up with a splash of boiled water—this keeps the beans from drying out.
Step‑by‑Step Instructions
Follow these steps carefully and you’ll end up with a dish that’s both visually stunning and irresistibly flavourful.
- Prepare the Beans
- If using dried beans, soak them for about 12 hours in plenty of cold water. Drain and transfer to a large saucepan with the bay leaf.
- Cover the beans with three times as much water and bring to a boil over high heat. Reduce to a gentle simmer and cook for ~1½ hours, or until the beans are tender. Do not let them boil dry.
- Drain the cooked beans, reserving the cooking liquid for later.
- Caramelise the Onions & Garlic
- Preheat the oven to 180 °C (fan) / 350 °F (gas 6).
- While the beans are still simmering, peel and finely slice the onions.
- Heat the sunflower or olive oil in a large flameproof casserole or oven‑proof pan. Add the sliced onions and fry slowly over low‑medium heat for about 30 minutes, stirring occasionally, until they become golden and sticky. If they start to catch, add a splash of water.
- Add the sliced garlic and sweet paprika, and continue cooking for the final 10 minutes, allowing the flavours to meld.
- Combine & Bake
- Stir in the drained beans and 750 ml of the reserved bean cooking liquid (or the liquid from the tins). Season generously with salt and pepper. If you need to, add just‑boiled water from a kettle to make up the liquid.
- Transfer the mixture to the oven‑proof casserole (uncovered) and bake for around 1–1½ hours. Check the beans a couple of times during cooking; if the dish looks like it’s drying out, add a splash more liquid.
- The end result should be golden on top, with soft and oozy beans underneath. Remove from the oven and let the casserole cool slightly—this will help the flavours settle.
- Finish & Serve
- Roughly chop the parsley (if using) and scatter it over the top.
- Serve the Prebranac with crusty bread, allowing guests to scoop up the silky beans and savour the caramelised onions.
- The dish is even better reheated the next day or the day after—just warm gently in the oven or on the stovetop and it’ll regain its original richness.
Serving Suggestions & Variations
Classic Pairings
- Crusty Bread – A hearty sourdough or rustic rye slice is perfect for dipping.
- Roasted Vegetables – Roasted carrots, parsnips, or bell peppers add a sweet crunch.
- Fresh Salad – A simple green salad with lemon vinaigrette balances the richness.
Variations to Try
| Variation | How to Adapt |
|---|---|
| Canned Beans | Skip soaking and simmering. Use the tin liquid for flavour. |
| Smoked Paprika | Swap the sweet paprika for smoked paprika to introduce a subtle smokiness. |
| Herb‑Infused Oil | Infuse the cooking oil with a bay leaf or rosemary while caramelising the onions for an aromatic twist. |
| Add a Touch of Heat | Add a pinch of cayenne pepper or a diced jalapeño during the final 10 minutes. |
| Protein Boost | Stir in a handful of cooked chickpeas or lentils for extra protein. |
| Cheese Variant | Sprinkle grated vegan cheese over the top before the last 10 minutes of baking for a creamy, melty finish. |
| Gluten‑Free | Pair with a gluten‑free loaf or serve over quinoa or rice instead of bread. |
Leftovers & Reheating
Prebranac is a true “make‑ahead” dish. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a preheated oven at 180 °C for 15–20 minutes, or in a saucepan over low heat, stirring occasionally. The beans will remain tender and the sauce will stay silky.
Conclusion
Prebranac (Caramelised‑Onion Baked Beans) is more than just a dish—it’s a celebration of simple, wholesome ingredients transformed through patience and technique. Whether you’re cooking for a large family, preparing a meal for the week, or simply craving a comforting bowl of beans, this recipe delivers on flavour, texture, and satisfaction.
From the slow caramelisation of onions to the gentle simmering of butter beans, every step builds depth and complexity. The result is a vegan masterpiece that can stand alone or pair beautifully with crusty bread, roasted veggies, or a crisp salad.
So gather your ingredients, set your oven to 180 °C, and let the aroma of caramelised onions fill your kitchen. By the time your Prebranac is finished, you’ll have a dish that’s not only delicious but also a testament to the joy of home cooking. Enjoy!
