Summary

Ingredients

• 400 g beans, white, dried
• 1 kg onion (s), cut into strips
• 2 teaspoons paprika powder
• oil
• salt
• pepper
• 2 bay leaves

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Instructions

1. Soak the beans in water overnight. Drain the water the next day.
2. Bring the beans to the boil in fresh water for 10 minutes. Pour off the cooking water. Pour fresh hot water on the beans and cook until they are done. Sieve the beans, save the cooking water.
3. Peel and halve the onions and cut into rings. Steam the onion rings in oil until they are translucent. If necessary, add a little warm water to prevent the onion rings from burning. Season the onion mixture with salt, pepper and paprika powder.
4. Layer alternating beans and onions in an ovenproof dish (Römertopf, soak beforehand). The finish is a layer of beans.
5. Season again with salt and pepper. Add the bay leaves. Stir gently. Smooth the surface. Pour the bean boiling water over it as required.
6. Put the Römertopf in the cold oven. Bake on medium heat in the oven at 160 ° C until the liquid has been absorbed and the prebranac has a beautiful golden brown color. Do not cover the Roman pot, but leave it open.
7. Let cool a little and then serve.
8. Tip: Prebranac is a fasting dish. You can also prepare fish and cabbage salad. However, even if there are no fasting days, you can put schnitzel or other meat on the Prebranac and bake it in the oven.