Entree: North Macedonia – Northern Culinary Region – Тавче гравче ➤ Tavche gravche (Baked Macedonian bean stew cooked and served in a shallow pan)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs 10 min

Total 2 hrs 30 min

Ingredients

- 1 lb (454 g) dried white beans (cannellini or borlotti), soaked overnight and drained
- 6 cups (1.44 L) water, plus more for soaking and thinning as needed
- 4 tbsp (60 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 large yellow onion, finely chopped (about 8 oz / 225 g)
- 2 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 tbsp (15 g) sweet paprika
- 1 tsp (2 g) smoked paprika
- 1 tbsp (8 g) all-purpose flour
- 1 medium red bell pepper, seeded and diced (about 6 oz / 170 g)
- 1 bay leaf
- 1 tsp (2 g) ground cumin
- 1 1/2 tsp (9 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (120 ml) hot water or light vegetable stock (for baking)
- 2 tbsp (8 g) fresh parsley, chopped for garnish

Instructions

1. Drain soaked beans and place in a large pot with 6 cups (1.44 L) fresh water and the bay leaf. Bring to a boil, reduce heat, and simmer gently until beans are tender but not falling apart, about 60–75 minutes. Skim foam as needed and add water if necessary to keep beans covered.
2. While beans cook, heat 4 tbsp (60 ml) olive oil and 2 tbsp (30 g) butter in a skillet over medium heat. Add the chopped onion and cook until translucent, about 6–8 minutes. Stir in the garlic and diced red bell pepper and cook 2 more minutes.
3. Add 2 tbsp (30 g) tomato paste, 1 tbsp (15 g) sweet paprika, 1 tsp (2 g) smoked paprika and 1 tbsp (8 g) flour to the skillet; cook, stirring, for 1–2 minutes to bloom the spices and slightly cook the paste.
4. Pour the onion–paprika mixture into the pot with the cooked beans. Add 1/2 cup (120 ml) hot water or light stock, 1 tsp (2 g) ground cumin, 1 1/2 tsp (9 g) salt and 1/2 tsp (1 g) black pepper; stir gently to combine. Simmer together 5–10 minutes to marry flavors.
5. Preheat the oven to 375°F (190°C). Transfer the bean mixture to a shallow ovenproof pan or traditional clay tava, smoothing the top. Bake uncovered until the surface forms a light crust and the sauce thickens, about 25–35 minutes.
6. Remove from oven, let rest 5 minutes, sprinkle with 2 tbsp (8 g) chopped fresh parsley and serve warm with crusty bread or horseradish if desired.