Serbian baked beans with onions (Prebranac)

1. Soak the beans overnight in plenty of cold water. The next day drain, cover with fresh water, bring to the boil with the bay leaves and simmer for 1-1½ hours until tender but not falling apart; add salt at the end.

2. Drain the beans, reserving about 300 ml of the cooking liquid.

3. Slice the onions into half-moons and cook them gently in the oil in a large frying pan over low heat for 15-20 minutes, stirring often, until soft and golden.

4. Take off the heat and stir in the paprika, hot paprika and pepper.

5. Preheat the oven to 190 °C. Layer the beans and onions in a clay or ovenproof dish (with beans at the bottom and top) and pour over enough of the reserved liquid to just cover.

6. Bake for 40-50 minutes until the top is browned and most of the liquid has evaporated; serve lukewarm or cold, as a side or a Lenten main, with pickles.

Tip: Prebranac is the festive bean dish of the Serbian Christmas fast and of fasting Fridays; the name means 'layered over', referring to the layering. For a meat version, bake smoked sausage or ribs between the layers.