Prebranac

Soak beans for one night.

Rinse beans, place in saucepan, fill with tap water and cook on stove for 1/4 hour. Pour away first tap water, fill with fresh warm tap water and cook on stove until beans are tender. Be careful not to burst them. Strain.

Slice onions, season with salt, brown in oil, add red bell pepper and mix properly. In an ovenproof dish or clay dish, put a layer of beans, season with salt, season with pepper, on top a layer of browned onions, baste with a tiny bit of oil and alternate like this until everything is used up together. At the top it is obliged to be beans. Pour oil over them and cook in the oven for about half an hour.

Prebranac can be served warm or possibly cooled.

Our tip: Never cook beans covered, then they will be easier to digest.

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