Prebranac (Beans in the oven)

Sastojci: 1 kg pa­su­lja tetovca (vece zr­no), 7-8 cr­nog lu­ka, 10 ce­no­va be­log lu­ka, 3 pa­ra­dajza, 500ml soka od pa­ra­dajza, 4 sargarepe, aleva lju­ta pa­pri­ka, 2 lista lo­vo­rova list, 2 veze lista per­su­na, 300ml, ma­sli­no­vog ulja i so.

Priprema:

1. Po­to­pi­ti pa­sulj u mla­koj vo­di. 

2. Uju­tru pro­su­ti vo­du. Naliti hladnu vodu i kad pro­vri, pro­ce­di­ti i dodati novu hladnu vodu. Ponoviti postupak jos 5 puta. Ku­va­ti 3h.

3. Crni luk, beli luk, paradajz i sargarepu oljustiti i iseckati na kocke, a sargarepu na kolutove. List persuna sitno iseckati.

4. U tiganju na maslinovom ulju prziti crni luk dok ne porumeni. Dofati beli luk i prziti dok ne pusti miris. 

5. Dodati paradajz i sargarepu i naliti s vodom i kuvati desetak minuta.

6. Dodati sok od paradajza, ulje, persun i alevu papriku u pasulj i promesati. 

7. Preliti pasulj vrelom vodom. Sipati u dublju tepsiju i peci u prethodno zagrejanoj rerni na 200 C oko 1 sat. Po potrebi dolivati vrelu vodu da pasulj ne bude suv.

Ingredients: 1 kg of beans (larger beans), 7-8 onions, 10 cloves of garlic, 3 tomatoes, 500ml of tomato juice, 4 carrots, cayenne pepper powder, 2 bay leaves, 2 bunches of parsley leaf, 300ml of olive oil oil and salt.

Preparation:

1. Soak the beans in lukewarm water overnight.

2. In the morning, drain the water. Pour cold water and when it boils, strain and add new cold water. Repeat the procedure 5 more times. Cook for 3 hours.

3. Peel and dice the onion, garlic, tomato and carrots, and cut the carrots into rings. Finely chop the parsley leaves.

4. Fry the onion in olive oil in a pan until golden brown. Add garlic and fry until fragrant.

5. Add tomatoes and carrots and pour water and cook for ten minutes.

6. Add tomato juice, oil, parsley and cayenne pepper to the beans and stir.

7. Pour hot water over the beans. Pour into a deep pan and bake in a preheated oven at 200 C for about 1 hour. If necessary, add hot water so that the beans are not dry.