Recipe: Balkan Baked Beans (Prebranac)

Serves 2-4

Prebranac is rich, comforting, and tasty. This baked bean dish is like a warm hug from Bosnia, the “Heart of Europe.” The key is to slowly cook the onion until the golden, sweetness develops. I will be making Prebranac over and over again. I suggest you do the same! :)


1 cup dry Lima beans, cooked (or 2 cans, drained)
2 medium onions, chopped
1/8 cup olive oil
3 garlic cloves, crushed
1 Tbsp paprika seasoning
1 Tbsp of flour

1. Preheat oven to 400F. Heat up olive oil in a pot over medium heat. Add onion and cook until golden.
2. Add garlic, paprika, flour, salt, and pepper. Cook a few minutes until spices are fragrant and flour is moistened.
3. Add beans and stir to combine.
4. Pour into a casserole and bake until crusty on top, about 15 minutes. Enjoy hot! Just look at all those ooey-gooey, sweet onions! Awesome.
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  1. Oh yes! THis is a great dish….

  2. We made this today and it was wonderful. We started as soon as I saw the recipe but there still wasn’t enough time to use dry beans so we went with canned butter beans and they were just fine. The only adjustment I’d suggest is that the one tablespoon of paprika powder was too much; I think if we make it again we’ll skip the paprika entirely. Still, the golden onions made it a wonderful belated Fourth of July treat, along with hot dogs.

    • globaltable says:

      I’m glad you enjoyed it! I have to disagree on the quantity of Paprika, though (however, I am pretty biased, having been raised on heavy doses of the spice. :)

  3. While Belarusian borshch was cooking, I had time to prepare baked beans. My husband liked it, even though he is more picky than I am, and I thought it was just ok. Will make it again on my husband’s requests:)


  1. […] fuels. Prebranac, for example – baked beans with paprika and sometimes sausage (something we’ve already enjoyed once on this Adventure), keeps traditional hearths warm. Soft, polenta-like corn bread sops up the […]

  2. […] Monday: Prebanac (Balkan Baked Lima Beans) with Roasted Vegetable Salad (and vegan cornbread if I happen to have time).                                                                                  We’ve still got some turnips to harvest! Not sure if they eat roasted turnips and beets in the Balkans, but who says everything has to match? […]

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