lima beans
sunflower oil cold pressed
tomato juice
paprika powder
garlic cloves
bay leaves
salt and pepper

Ingredients for 4 -6 persons:

400 grams of dried lima beans (overnight in water)
4 medium onions, chopped
3 garlic cloves, sliced
1 tablespoon of paprika powder
1 teaspoon of smoked paprika powder
200ml vrtlari tomato juice mild
4 bay leaves
salt and pepper


Put the lima beans in a pot full of cold water and leave it overnight.
Drain the beans, add fresh water in a pan in ratio 1:3, bring to a boil and simmer slowly about one hour, one hour and a half or until soft. Take the beans out of the water and set aside.

Turn on the oven to 180 C*.
Pour a couple of table spoons cold pressed sunflower oil in a pan and saute the onions until translucent. While sauting add garlic, paprika powder, salt and pepper. Add the beans, tomato juice, bay leaves and mix gently while checking on some extra salt and pepper.

Place the beans in a casserole and pour 150ml of cold pressed sunflower oil over it. Throw casserole in the oven for about one hour. Check the beans now and then, if too dry pour 100ml extra tomato juice. Prebranac taste best when you leave it to cool down first. But if you can’t resist wait half an hour to one hour minimum for all the flavours to mingle.

Serve with your favorite sausage from your favorite butcher!

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