👨‍🍳 作り方

1. 1

   Soak the dry beans overnight in plenty of water (at least 12 hours). Drain the beans, cover with fresh water, and bring to a boil. Simmer for 10 minutes, then drain again. Refill with fresh water, add bay leaves and a pinch of black pepper, and simmer for about 1 hour, or until tender but not mushy.

2. 2

   While the beans cook, heat the sunflower oil in a large pan over medium heat. Add the thinly sliced onions and cook slowly for 20-30 minutes, stirring occasionally, until soft and golden brown. Add the minced garlic and cook for another 1-2 minutes.

3. 3

   Stir in the paprika, salt, black pepper, and optional thyme into the onions. Cook for 1 minute more, stirring constantly.

4. 4

   Preheat your oven to 220°C (428°F). Drain the cooked beans, reserving some of the cooking liquid. In an ovenproof dish, layer half of the onion mixture, followed by the beans, and then the remaining onion mixture. If desired, pour in the vegetable broth or water.

   💡 プロのコツ: Ensure the beans are not completely submerged if using broth, to allow for a crust to form.
5. 5

   Drizzle a little extra oil on top and bake for 30-40 minutes, or until a golden crust forms on top.

6. 6

   Let the Pasulj Prebranac cool slightly before serving. It is traditionally served warm or at room temperature.

   💡 プロのコツ: This dish tastes even better the next day.