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serbian baked beans recipe:
1 pound of dried large white beans (lima or butter)
2 bay leaves
1 tablespoon white wine vinegar
1 pound yellow onions, sliced
2 large garlic cloves, chopped
1 Tablespoon mild paprika
1 bunch greens (kale, chard, turnip greens) finely chopped (about 3 cups)
1 cup roasted peppers, chopped (optional)
Olive oil
Salt and pepper to taste
Rinse the beans in cold water and put them into a large pot, cover with 2 inches of water and the bay leaves. Very gently simmer the beans (a rolling boil will cause them to fall apart). Cook the beans until they are quite al dente and still holding their shape. Depending on the age and source of the beans this could be an hour or more. Remove any skins that may have floated to the top, drain the beans but keep the water. Season them with salt, pepper and vinegar.
Meanwhile, drizzle olive oil into a large pan and saute the onions over medium heat until they are soft, fragrant and starting to brown. This will take about 30 minutes. Add the paprika and garlic, stir for a moment, enjoy the fragrances, then add the kale and peppers. Saute until the kale has wilted, add salt and pepper to taste.
Preheat your oven to 400 degrees.
Layer the beans and onions in a nice ovenproof dish (if you have a clay pot one this is the time to use it). Pour in the reserved bean cooking water until the beans are just barely covered (you might need to supplement with tap water). Drizzle with a tablespoon of olive oil, cover and pop into the oven. Bake until the beans are tender and have absorbed all the good flavors, about 45 minutes.
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