Prebranac (Baked Giant Bean Casserole)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Drain the soaked giant white beans and place them in a large pot.

2. 2

   Cover the beans with fresh water, bring to a boil, then reduce heat and simmer for 10 minutes.

   Ca. 15 min.

   Kokkens note: This initial boil helps to soften the beans and reduce cooking time later.

3. 3

   Drain the beans again and set them aside.

4. 4

   Preheat your oven to 180°C (350°F).

   Ca. 10 min.

5. 5

   In a large skillet or Dutch oven, heat the vegetable oil over medium heat.

   Ca. 1 min.

6. 6

   Add the yellow onion and cook, stirring occasionally, until deeply caramelized and soft, about 15-20 minutes.

   Ca. 20 min.

   Kokkens note: Don't rush this step; the caramelization of the onions is key to the dish's flavor.

7. 7

   Stir in the minced garlic and cook for another minute until fragrant.

   Ca. 1 min.

8. 8

   Remove the skillet from the heat and stir in the paprika, black pepper, and salt.

   Ca. 1 min.

   Kokkens note: Adding paprika off the heat prevents it from burning and becoming bitter.

9. 9

   In an oven-safe casserole dish, layer half of the cooked beans.

   Ca. 1 min.

   Kokkens note: A deep dish works best for even baking.

10. 10

    Spread half of the onion mixture over the beans.

    Ca. 1 min.

11. 11

    Add the remaining beans, then top with the rest of the onion mixture.

    Ca. 1 min.

12. 12

    Tuck the bay leaves into the bean mixture.

13. 13

    Pour the water over the beans, ensuring they are just covered. Add more hot water if needed.

    Ca. 1 min.

14. 14

    Bake, uncovered, for 2 to 2.5 hours, or until the beans are very tender and the liquid has mostly absorbed, leaving a rich, thick sauce.

    Ca. 2 t. 30 min.

    Kokkens note: Check occasionally and add a splash of hot water if the dish looks too dry before the beans are tender.

15. 15

    Remove the bay leaves before serving.