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North Macedonian Tavce Gravce

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North Macedonian tavce gravce baked beans in a traditional earthenware dish.
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Tavce gravce is North Macedonia’s beloved bean dish, traditionally baked in a shallow earthenware pan.

Slow-simmered beans absorb an onion-paprika base before the oven concentrates the sauce and lightly sets the surface.

Reserve the bean cooking liquid; its starch gives the paprika sauce body without making it heavy.

Serving Suggestions

Serve warm with crusty bread, fresh onion, roasted peppers, or a simple tomato salad.

A plate of tavce gravce with bread and fresh onion beside the baking dish.

Recipe Notes

Soak and cook the beans a day ahead, then assemble and bake shortly before serving.

North Macedonian tavce gravce baked beans in a traditional earthenware dish.

North Macedonian Tavce Gravce

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North Macedonia’s baked white beans with onion, paprika, dried mint, and a rich earthenware-baked sauce.
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Prep Time 20 minutes
Cook Time 2 hours
Bean soaking 8 hours
Total Time 10 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: North Macedonian
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Beans
  • 1 lb dried white beans such as cannellini or great northern
  • 8 cups water for soaking
  • 6 cups fresh water for simmering
  • 1 whole bay leaf
Paprika Base
  • 1/4 cup sunflower or neutral oil
  • 2 large yellow onions thinly sliced
  • 3 cloves garlic minced
  • 2 tbsp sweet paprika
  • 1/2 tsp hot paprika optional
  • 1 tbsp all-purpose flour
  • 1 1/2 tsp fine salt
  • 1/2 tsp ground black pepper
  • 1 tsp dried mint
  • 2 whole dried red peppers

Equipment

  • Large pot
  • Large skillet
  • Shallow earthenware baking dish
  • Wooden spoon

Method
 

Soak and Simmer:
  1. Cover the beans with 8 cups water and soak for 8 hours or overnight. Drain, rinse, and place in a pot with 6 cups fresh water and the bay leaf.
  2. Bring to a boil, skim, then simmer gently for 60 to 75 minutes until tender but still holding shape. Reserve 2 cups bean liquid and discard the bay leaf.
Build the Paprika Base:
  1. Heat oil in a skillet over medium-low heat. Cook onions for 15 minutes until soft and lightly golden. Add garlic for 1 minute.
  2. Stir in sweet and hot paprika, then flour, for 30 seconds. Gradually stir in 1 1/2 cups reserved bean liquid until smooth. Add salt, pepper, and mint.
Bake:
  1. Heat the oven to 400 F (200 C). Combine beans and paprika sauce in a shallow earthenware dish. Add enough reserved liquid to keep the beans saucy and tuck in the dried peppers.
  2. Bake uncovered for 30 to 35 minutes until bubbling at the edges and lightly set on top. Rest 10 minutes before serving.

Nutrition

Calories: 360kcalCarbohydrates: 54gProtein: 17gFat: 10gSaturated Fat: 1gSodium: 610mgFiber: 14gSugar: 7g

Notes

  • Add the paprika off high heat so it blooms without scorching.
  • The beans keep refrigerated for four days and thicken as they stand; loosen with water when reheating.

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