Entree: North Macedonia – Southern Culinary Region – Тавче гравче ➤ Tavche gravche (Baked bean casserole seasoned with onions, peppers, and paprika)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Additional 10 min

Total 1 hr 55 min

Ingredients

- 2 cups (400 g) dried white beans (cannellini or butter beans)
- Water for soaking and cooking
- 4 tbsp (60 ml) pork lard or olive oil
- 1 large onion, finely chopped
- 1 red bell pepper, seeded and diced
- 2 cloves garlic, minced
- 2 tbsp (30 g) sweet paprika (preferably smoked)
- 1 tsp (5 g) hot paprika or Aleppo pepper (optional)
- 2 bay leaves
- 1.5 tsp (8 g) fine salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) red wine vinegar or lemon juice
- 1/2 cup (120 ml) water or reserved bean cooking liquid (if needed)
- Fresh parsley, chopped, for garnish

Instructions

1. Rinse the dried beans and soak in cold water overnight (8–12 hours). Drain, then place beans in a large pot, cover with fresh water, add bay leaves, bring to a simmer and cook until just tender, 45–60 minutes. Reserve 1/2–1 cup (120–240 ml) of the cooking liquid, then drain the beans.
2. Preheat oven to 375°F (190°C). In a skillet, warm the lard or oil over medium heat. Add the chopped onion and diced red pepper and sauté until softened and beginning to brown, about 8–10 minutes. Add the garlic and cook 1 minute more.
3. Remove the skillet from heat and stir in the sweet paprika and hot paprika if using; mix quickly to combine (be careful not to burn the paprika). Add the sautéed mixture to the cooked beans along with the reserved cooking liquid or 1/2 cup (120 ml) water, red wine vinegar, salt, and pepper. Stir gently to combine.
4. Transfer the bean mixture to a clay baking dish or an ovenproof casserole (a traditional tava is ideal). Smooth the top, cover with a lid or aluminum foil, and bake in the preheated oven for 25–35 minutes until bubbling and a crust begins to form at the edges.
5. Remove from oven and let rest 10 minutes. Garnish with chopped parsley and serve hot with crusty bread or as part of a Macedonian meal.