Prebranac

Sort through 350 g dried white beans, rinse them, cover with 1000 ml cold water and leave to soak for 8 hours or overnight.

Drain the water, rinse the beans again, add 1500 ml fresh water and 1 bay leaf, and bring to a boil. Reduce the heat and simmer for 75–90 minutes, until the beans are tender but still hold their shape; reserve 400 ml of the cooking liquid.

Slice 500 g onion into thin half-rings. Heat 100 ml sunflower oil in a wide skillet, add the onion and cook over low heat for about 30 minutes, stirring often, until soft and golden.

Remove the skillet from the heat, stir in 2 tbsp sweet paprika and the minced garlic, mixing well so the paprika doesn't burn.

Preheat the oven to 190°C. In a ceramic or heatproof baking dish, spread half the onion, top with the beans, then the remaining onion and 2 bay leaves. Season with salt and black pepper to taste, and gently pour in 400 ml of the reserved cooking liquid so the beans are moistened but not swimming in liquid.

Bake for 60–90 minutes at 190°C, until most of the liquid has evaporated, the beans turn creamy, and the top is golden brown and slightly dry. If the surface dries out too soon, add a little more of the reserved liquid.

Let the prebranac rest for 30 minutes, then serve warm or at room temperature.