Recipes

Ingredients

• 1.1 lb (500g) large white beans (prebranac)
• 3 large onions
• 2 large leeks
• 2 carrots
• oil
• sweet ground paprika
• a little hot crushed pepper
• black pepper
• vegetable bouillon powder
• salt
• water

Steps

1. Boil the beans, changing the water two to three times, until they are firm and do not fall apart (about 80% cooked).
2. Clean and finely chop the onions, leeks, and carrots.
3. Heat oil in a pan or pot, then add the chopped onions, leeks, and carrots to sauté and fry for 10-15 minutes.
4. Add the vegetable seasoning, salt, pepper, plenty of sweet ground paprika, and a little hot crushed pepper to the sautéed vegetables.
5. Mix the prepared vegetables with the cooked beans and combine well.
6. Taste the liquid and adjust the seasoning with salt and pepper if needed.
7. Transfer the mixture to a clay baking dish (or a deep baking pan), add a little oil and water if necessary so the mixture is not dry.
8. Bake the beans in a preheated oven at 392°F (200°C) (400°F) for about 45 to 60 minutes until the excess water evaporates nicely and a crust forms.