RCI-VG.004.1070.001
Prebranac
Prebranac can be served both hot or cold and depending on amount of water you put, it can be almost completely dry or it can be like very thick sauce. Try it. It is really great.
Prep15 min
Cook120 min
Total135 min
Servings4
Difficultyintermediate
Ingredients
- of large white beans700 g
- 700 g
- 1 large
- 3 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
Method
1
Rinse the white beans under cold water and drain them thoroughly.
2
Peel and roughly chop the onions into 2-3 cm pieces. Peel the carrot and cut it into chunks.
3
Heat oil in a large pot over medium heat. Add the chopped onions and sauté until they become translucent and begin to caramelize, about 8-10 minutes.
10 minutes
4
Add the beans and carrot chunks to the pot, stirring to combine with the onions.
5
Add the bay leaves, salt, and pepper to taste. Pour in enough water to cover the ingredients by about 5 cm.
6
Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 60-70 minutes, until the beans are very soft and beginning to break down.
65 minutes
7
Sprinkle the paprika powder over the top and stir well to distribute evenly throughout the dish.
8
Continue simmering for another 10-15 minutes to allow the paprika to fully incorporate and the flavors to meld.
12 minutes
9
Remove the bay leaves. Using a wooden spoon, mash some of the beans against the side of the pot to create a thick, creamy consistency while leaving some beans intact.
10
Taste and adjust seasoning with additional salt, pepper, or paprika as needed. Serve warm.