ReceptnaptárTavče gravče (Macedonian baked beans in a pot)
Tavče gravče is the national dish of North Macedonia, and its name simply means beans in a pan. Cooked white beans are mixed with a base of peppers and onions, then baked in an earthenware dish until a crust forms. Dried mint gives it a distinctive aroma. It is a meat-free, substantial dish, traditionally offered with fresh bread and pickles.
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Ingredients
Method
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- Put the soaked beans on to cook in fresh water, bring to the boil, then pour off the first water.
- Cover with fresh water again and cook for about 40 minutes, until almost tender but still holding their shape.
- Preheat the oven to 200 °C.
- In a frying pan, soften the chopped onion and the pepper, cut into strips, in the oil for 5 minutes.
- Take off the heat and stir in the crushed garlic, paprika and ajvar.
- Mix the drained beans with the onion and pepper base in an earthenware or ovenproof dish.
- Add enough water or cooking liquid to just cover, sprinkle with dried mint and season with salt and pepper.
- Bake uncovered at 200 °C for 30-35 minutes until the top forms a nice crust.
- Serve hot, sprinkled with fresh parsley.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Pour off the first cooking water, as the recipe says, because this makes the beans easier to digest.
- Cook the beans only until almost tender, because they keep softening in the oven, and mushy beans will not give a good crust.
- An earthenware dish bakes more evenly, but any ovenproof dish will do; it should be wide, for the sake of the crust on top.
Frequently asked questions
Which beans should I choose?
Large white beans are best; in North Macedonia they use the Tetovo variety. What matters is that they do not break up and that they hold their shape in the oven.
What goes with it?
It is a complete meal in itself, but it is also served with fried sausage and smoked meat. Pickles, peppers and fresh bread come alongside, as is the custom in Macedonian restaurants.
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