|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 56g||71%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 64g||23%|
|Dietary Fiber 17g||62%|
|Total Sugars 14g|
|Vitamin C 12mg||59%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Serbian recipe for baked beans or prebranac is perfect for Lent or other fasting times in the Orthodox Christian tradition because it contains no meat, butter, eggs or milk, which are prohibited.
This dish is as much starch as it is vegetable and can be served as a vegetarian main course or side dish.
1 pound dried lima beans, soaked overnight
4 cups water
Salt, to taste
1/4 cup canola oil
1 tablespoon chopped fresh dill, or 1 teaspoon dried dill
3/4 cup canola oil
5 large onions, chopped
3 cloves garlic, minced
2 (8-ounce) cans tomato sauce, with bits of tomato
2 teaspoons paprika, sweet or hot
Freshly ground black pepper, to taste
Chopped fresh dill, or dried dill, to taste
1 1/2 cups water
Pick over beans and rinse. Place beans in 4 quarts water. When it comes to a boil, skim off any foam that rises to the top. Add salt to taste, 1/4 cup oil and 1 teaspoon dried dill or 1 tablespoon fresh dill. Simmer until beans are tender. Drain, rinse in cold water to stop the cooking process and set aside.
Heat oven to 350 F. In a large Dutch oven or lidded casserole dish or roaster, heat 3/4 cup oil and sauté onions until translucent. Add garlic and sauté until onions are tender. Add tomato sauce, paprika, salt, and pepper to taste, dill to taste and water. Mix in the beans, cover and bake 45 minutes, adding more water, if necessary.