Entree: Serbia – Пребранац ➤ Prebranac (Baked Balkan white beans with caramelized onions and smoked pork)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 1 hr 5 min

Cook 1 hr 5 min

Total 2 hrs 10 min

Ingredients

- 1 lb (454 g) dried white beans (great northern or cannellini)
- 6 oz (170 g) smoked bacon or smoked pork belly, chopped
- 3 tbsp (45 ml) lard or vegetable oil
- 3 large onions, thinly sliced
- 2 tbsp (30 g) sweet paprika (preferably Hungarian)
- 1 tbsp (15 g) tomato paste
- 1 tsp (5 g) sugar
- 2 bay leaves
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 4 cups (960 ml) water or low-sodium stock
- 2 tbsp (30 ml) red wine vinegar or apple cider vinegar (optional, to brighten)
- Fresh parsley for garnish (optional)

Instructions

1. Soak and cook the beans: Rinse the dried beans, cover with cold water and soak overnight. Drain, place in a large pot, cover with fresh water or stock (about 4 cups/960 ml), add 1 bay leaf and a pinch of salt, bring to a simmer and cook until just tender but not falling apart, 45–60 minutes. Drain and reserve 1 cup (240 ml) cooking liquid.
2. Caramelize the onions and cook pork: Preheat the oven to 350°F (175°C). In a large skillet or heavy pan, heat the lard or oil over medium heat. Add the chopped smoked bacon and cook until it renders fat and begins to brown, about 5 minutes. Add the sliced onions and a pinch of salt; cook slowly, stirring often, until deeply golden and caramelized, about 25–35 minutes.
3. Build the flavor: Stir in the paprika (off the direct heat briefly to avoid burning) and tomato paste, cooking 1–2 minutes to bloom the spices. Add the sugar, remaining bay leaf, and black pepper. Pour in 1 cup (240 ml) of the reserved bean cooking liquid or water and scrape up any browned bits.
4. Combine and bake: In a large baking dish, combine the cooked beans and the onion-pork mixture, mixing gently to coat. Add additional cooking liquid as needed so the mixture is moist but not soupy. Taste and adjust salt and vinegar if using. Smooth the top.
5. Bake and finish: Cover loosely with foil and bake in the preheated oven for 30 minutes, then remove the foil and bake another 15–20 minutes until the top is slightly set and browned. Let rest 10 minutes, garnish with chopped parsley, and serve warm with crusty bread or cornbread.