Prebranac Baked Beans
Packed with flavor and nutrients, this hearty, tasty dish will sure to become a family favorite.
Equipment
- 1 Glass Baking Dish (Clay pot works great)
- 1 Large Bowl
- 1 Large Saucepan
Ingredients
- 500 g dried white Haricot beans or dry Lima beans
- 900 g onions (peeled and cubed)
- 4 cloves garlic (peeled and minced)
- 3 medium bay leafs (dried)
- 2 large dried paprikas (do not use fresh)
- 4 small leaks
- ½ tsp black pepper (finely ground)
- 1 tbsp sea salt
- 2 tbsp vegetable oil
- 2 cups vegetable broth
- 1 tbsp sweet paprika powder (smoked finely ground)
- 1 cup sunflower oil (vegetable oil as replacement)
- 2 tbsp fresh mint (washed and finely chopped)
- 5 sun dried tomatoes (cut into pieces)
- 2 tbsp tomato paste optional
Instructions
- The first step to prepping the beans is to soak them overnight in cold water. It's best beans to be soaked for at least 6 hours. The beans need to be covered in water and as they sits in water they suck some of the water. A good rule is to have in a large bowl with twice as much water as the volume of beans.
- Drained beans and then pour the beans into a large soup pot and fill it full of tap water, then place it on the stove and bring it to boiling. When start boiling reduce the heat to medium and let them boil for about 1 hour.
- While the beans are boiling prepare the rest of the ingredients. Peel the onion and cut in small cubes. Then do the same with the leaks and dried paprikas.
- In a large skillet, heat a little oil over medium heat. Add in the garlic and cook, stirring occasionally, until fragrant, about 1 minute.
- Preheat your oven to 350°F/180°C.
- Add in the sun dried tomatoes, smoked paprika, the bay leafs, vegetable broth, and leaks, and stir to combine. Reduce the heat to low and cook for a few minutes, stirring occasionally, until the tomatoes and tomato paste has dissolved and the mixture is bubbling.
- Add the drained beans to the skillet and stir to coat with the sauce. Simmer for 5 minutes.
- Transfer the bean mixture to an oven-safe baking dish and spread the beans out evenly.
- Place in the preheated oven and bake for 1½ hours or until the sauce has thickened and the beans are cooked through.
- Serve the Prebranac Baked Beans hot, with a sprinkle of salt and pepper, and enjoy!
Notes
The longer you soak the dried beans, the less time you'll ultimately have to cook them.