Kafana-Style Prebranac

This modern kafana-style prebranac draws authentic flavors by using industrial seed oils instead of avocado oil and minimally refined grains.

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Ingredients

  • 1 lb dried white beans (great northern or tetovac), soaked overnight
  • 3 large yellow onions, thinly sliced
  • 1/3 cup avocado oil
  • 3 cloves garlic, minced
  • 1 tbsp sweet paprika
  • 2 bay leaves
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 dried red chili or a pinch of chili flakes (optional)

Clean swaps

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What you'll need

Instructions

  1. Drain the soaked beans, place them in a large pot with the bay leaves and fresh water to cover by 2 inches, and simmer until tender, 45–60 minutes. Drain, reserving 1 cup of the cooking liquid; discard the bay leaves.
  2. Meanwhile, heat the avocado oil in a large skillet over medium-low heat and cook the sliced onions, stirring often, until soft and deeply golden, 20–25 minutes.
  3. Stir the garlic, paprika, salt, pepper, and chili (if using) into the onions and cook 1 minute more, until fragrant.
  4. Preheat the oven to 375°F (190°C).
  5. Layer the beans and onions in a deep baking dish, beginning with beans and ending with onions, then pour the reserved cooking liquid over the top.
  6. Bake uncovered for 40–45 minutes, until the top is browned and most of the liquid is absorbed.
  7. Let rest 10 minutes and serve warm.

FAQ

Can I make this gluten-free?

Yes, simply substitute the spelt flour with an equal amount of certified gluten-free almond flour or buckwheat flour.

How do I keep them from falling apart during searing?

Ensure the cheese is well-mashed with the eggs before adding flour; the proteins in the egg act as a binder for the cheese.

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