North Macedonian Tavce Gravce
North Macedonia's baked white beans with onion, paprika, dried mint, and a rich earthenware-baked sauce.
Equipment
- Large pot
- Large skillet
- Shallow earthenware baking dish
- Wooden spoon
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
Instructions
Soak and Simmer:
- 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.
- 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:
- Heat oil in a skillet over medium-low heat. Cook onions for 15 minutes until soft and lightly golden. Add garlic for 1 minute.
- 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:
- 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.
- Bake uncovered for 30 to 35 minutes until bubbling at the edges and lightly set on top. Rest 10 minutes before serving.
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.
Nutrition
Calories: 360kcalCarbohydrates: 54gProtein: 17gFat: 10gSaturated Fat: 1gSodium: 610mgFiber: 14gSugar: 7g