Entree: North Macedonia – National Cuisine – Тавче гравче Tavče gravče (Skillet beans)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Additional 5 min

Total 1 hr 55 min

Ingredients

- 1 lb (454 g) dried white beans (cannellini, butter beans, or tetovac), soaked overnight
- 6 cups (1.4 L) water, plus more for soaking
- 3 tbsp (45 ml) olive oil
- 1 large onion, approx. 8 oz (225 g), finely chopped
- 1 medium green bell pepper, approx. 5 oz (140 g), seeded and chopped
- 2 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 2 tsp (10 g) sweet paprika (preferably Macedonian/Spanish)
- 1/4 tsp (0.5 g) hot paprika or cayenne (optional)
- 1 bay leaf
- 1 tsp (5 g) salt, then to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (5 g) dried oregano or thyme (optional)
- 2 tbsp (30 ml) lard or additional olive oil (optional for richer flavor)
- 2 tbsp (8 g) fresh parsley, chopped, for garnish

Instructions

1. Drain the soaked beans and place in a large pot with 6 cups (1.4 L) fresh water and the bay leaf. Bring to a boil, reduce heat, and simmer until beans are tender but not falling apart, about 45–60 minutes. Skim any foam.
2. While beans cook, heat 3 tbsp (45 ml) olive oil (and 2 tbsp (30 ml) lard if using) in a skillet over medium heat. Add the chopped onion and green pepper and sauté until softened and beginning to brown, about 8–10 minutes. Add garlic and sauté 1 minute more.
3. Stir in the tomato paste, sweet paprika, and hot paprika (if using); cook 1–2 minutes until fragrant, then remove from heat.
4. When beans are tender, reserve about 1 cup (240 ml) of the cooking liquid and drain the rest. Return the beans to the pot, add the sautéed onion–pepper mixture, reserved cooking liquid, salt, black pepper, and oregano or thyme (if using). Gently combine, adjusting seasoning to taste.
5. Preheat oven to 375°F (190°C). Transfer the bean mixture to an ovenproof skillet or clay baking dish (tava), spreading evenly. Smooth the top and drizzle a little olive oil over the surface.
6. Bake uncovered until the top forms a thin crust and edges bubble, about 25–35 minutes. For a slightly drier, more caramelized top, place under the broiler for 2–3 minutes at the end, watching closely.
7. Remove from oven, let rest 5 minutes, garnish with chopped parsley, and serve hot straight from the skillet.