Prep the Beans: Rinse 2 cups (380 g) of white beans and place them in a large bowl. Cover with water and let them soak overnight or for at least 8 hours. This step helps them cook evenly and become tender.

First Boil: Drain the beans and transfer them to a large pot. Cover with fresh water and bring to a boil. After 5 minutes, pour out the water (this is called the first water from boiling).

Repeat Boiling: Add fresh water to the pot and bring to a boil again. After another 5 minutes, pour out the water once more. This step helps to remove impurities and keeps the beans from being too starchy.

Flavor the Beans: Add fresh water one more time, then toss in 1 peeled and chopped onion, 2 bay leaves, and pepper. Skip the salt for now, as it can make the beans tough. Reduce the heat and let the beans simmer gently for about 1 to 1.5 hours, or until tender but not mushy. Drain and set aside.

Make the Sauce or Zaprška: Finely chop the remaining onion. In a separate pan, heat some oil over medium heat and sauté the onion until translucent, about 5 minutes. Stir in 3 tablespoons of sweet paprika and cook for 1 minute, making sure not to burn it.

Create the Sauce or Zaprška: Gradually add water to the pan, stirring constantly until you get a nice sauce. Add 2 minced garlic cloves, salt, and pepper, and stir for a few minutes. Next, stir in 2 chopped tomatoes and cook until they soften and release their juices.

Preheat the Oven: Set your oven to 360°F (180°C).

Prepare to Bake: Grease a large baking dish (earthenware works great) with oil. Transfer the boiled beans to the dish, then pour over the sauce mixture, spreading it out evenly. Gently stir to combine everything.

Bake: Cover the dish with foil or a lid and bake in the preheated oven for about 45 minutes to 1 hour, or until the beans are tender and the flavors have melded. Once you see the beans starting to thicken, remove the foil, top up with a little more water if needed, and bake uncovered for an additional 20-30 minutes to get a lovely crisp top.

Serve and Enjoy: When the beans are tender and the top is beautifully crisp, take the dish out of the oven. Serve hot and enjoy with crusty home-baked bread, Lepinja, or alongside grilled meats like sausages or pork chops. A fresh salad like Šopska, perhaps with some goat or sheep cheese, makes a great complement. For an extra touch, add a side of pickled vegetables for a tangy contrast.