Serbian Beans (Pasulj Prebranac) Recipe

This is a national dish amongst Serbians. The beans used are a sort of yellow bean that has a buttery texture, but if you can't find them in a Blakan market, never mind. You can use Peruanos available in Mexican markets or a mixture of various beans.
Serbian Beans (Pasulj Prebranac) picture


Preparation Time15 MinCooking Time3 Hr 0 Min
Ready In3 Hr 15 MinDifficulty LevelEasy
DishMain Ingredient

Recipe Story

I do the beans a bit different each time, you can use any mixture of dry beans. Sometimes I use smoked ham shanks, other times I just use smoked pork ribs that I get at the Euro-Market, but my favourite is to use a pound Double Smoked German or Hungarian bacon. It is available from better markets, or Polish and Balkan markets. Musts are: Vegeta and Smoked Paprika and the smoked pork or double smoked bacon. Vegeta is available at Eastern European Markets. I am not sure where you live to help you with ingredient sources.


 Peruano beans1 1⁄2 Cup (24 tbs)
 White beans1 Cup (16 tbs) (Large Sized)
 Onions1 Medium, diced
 Mushrooms1 Dozen, sliced (Large Sized)
 Minced garlic3 Clove (15 gm)
 Red wine1 Cup (16 tbs)
 Beef broth1 Cup (16 tbs)
 Water1 Cup (16 tbs)
 Celery stalk1 , diced (Including Leaves)
 Carrot1 Large, diced
 Red pepper1 Large, diced
 Vegeta1 Teaspoon
 Smoked sweet paprika1 Teaspoon
 Smoked hot paprika1 Teaspoon
 Minced flat leaf italian parsley3 Tablespoon

Nutrition Facts

Serving size

Calories 215 Calories from Fat 32

% Daily Value*

Total Fat 4 g5.5%

Saturated Fat 0.75 g3.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 283.7 mg11.8%

Total Carbohydrates 30 g10%

Dietary Fiber 8.6 g34.5%

Sugars 3.3 g

Protein 11 g22.9%

Vitamin A 49.9% Vitamin C 52.3%

Calcium 8.6% Iron 18.7%

*Based on a 2000 Calorie diet


I have also used meat drippings duck, pork or beef (could use any meaty
stock) can be added to the beans for a richer flavour

Water to cover
Simmer for several hours until tender.

Serve soupy or cook down to just beans. You can also place in
earthernware or clay pot and put into the oven.

I often add some sliced browned sliced garlicky kielbasa
or 1# diced double smoked bacon (I use Schaller & Webber)

The real secret to this bean dish is the which is made by a typical "finish sauce":
4 tablespoons of flour
fried in
4 tablespoons of fat such as bacon drippings
gently cook until golden brown.
Add this to the beans at the end.
Stir into the beans and cook a bit longer.
This step which is a bit like a roux makes the beans creamy and
wonderful. It reallllly adds to the flavour.

Serve with corn bread (Proja) or crusty bread.

Good with a hearty red wine such as Proja.