Prebranac sa Kobasicom — Serbian Baked Beans with Sausage

Serbian Non Fasting Published April 21, 2026

Non-Fasting Recipe: This dish contains meat, dairy, or eggs and is intended for feast days and non-fasting periods.

Classic Serbian prebranac is fasting-friendly (just beans and onions), but the celebration version
adds smoked sausage for a rich, substantial dish. Beans slow-cooked with heaps of caramelised onions,
smoked sausage, paprika, and a splash of tomato. Baked until the top forms a burnished crust.

FASTING LEVEL: Non-Fasting (smoked sausage, bacon)

SERVINGS: 6
TIME: 3 hours (plus overnight bean soak)

INGREDIENTS:
- 500 g dried white beans (tetovac, large white beans, or cannellini), soaked overnight
- 500 g smoked Serbian sausage (kobasica), sliced into thick rounds
- 150 g smoked bacon, diced
- 6 large onions, thinly sliced (for caramelising)
- 6 cloves garlic, sliced
- 4 tablespoons sunflower oil or lard
- 2 tablespoons sweet paprika
- 1 teaspoon hot paprika or cayenne
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 tablespoon dried summer savory
- Salt and black pepper
- Fresh parsley, chopped, for serving

METHOD:
1. Drain soaked beans. Place in a large pot with fresh water to cover by 5 cm. Bring to a boil, skim foam, reduce to a simmer and cook 45-60 minutes until just tender. Salt near the end. Drain, reserving 500 ml cooking liquid.
2. Meanwhile, caramelise the onions: heat oil in a large heavy skillet. Add onions with a pinch of salt. Cook on low heat, stirring occasionally, for 35-40 minutes until deeply golden brown and sweet. This is non-negotiable Serbian tradition.
3. When onions are done, stir in bacon and cook 5 minutes.
4. Add garlic, paprika, hot paprika, and savory. Cook 30 seconds.
5. Stir in tomato paste. Cook 2 minutes.
6. Preheat oven to 180C (350F).
7. In a deep ceramic or cast iron baking dish, combine cooked beans with the onion mixture. Nestle sliced sausages throughout. Add bay leaves. Pour in reserved bean cooking liquid — beans should be barely covered.
8. Bake uncovered 45-60 minutes, until the top has formed a rich golden-brown crust and most of the liquid has been absorbed.
9. Let rest 15 minutes before serving. Top with fresh parsley.

NOTES:
- The slow caramelisation of the onions is the foundation. Rushing them means losing the sweetness that defines prebranac.
- Serbian sausage (kobasica) is a dry-cured smoked pork sausage. Polish kielbasa or Hungarian kolbász are good substitutes.
- The top crust is the prize. Do not stir the dish during baking.
- Leftover prebranac is superb on day two. Heat gently with a splash of water if too thick.

NUTRITION (per serving, approximate):
Calories: 560 | Protein: 28 g | Carbohydrates: 42 g | Fat: 30 g | Fibre: 12 g