📝 About This Recipe
Tavče Gravče is the soul of Macedonian cuisine, a rustic and comforting masterpiece that transforms humble white beans into a smoky, creamy delicacy. Traditionally baked in unglazed earthenware pots, this dish features buttery beans simmered with sweet peppers and finished with a shimmering paprika oil 'zaprska'. It is a celebration of slow-cooking traditions, offering a rich depth of flavor that is both earthy and incredibly satisfying.
🥗 Ingredients
The Beans
- 500 grams Dry White Beans (Tetovo variety is traditional, but Great Northern or Cannellini work beautifully)
- 2 liters Water (for boiling)
- 2 pieces Bay Leaf
- 1 tablespoon Vegetable Oil (added to the boiling water to prevent foaming)
The Aromatics
- 3 large Yellow Onions (finely diced)
- 4 cloves Garlic (minced)
- 1 piece Fresh Red Bell Pepper (seeded and finely chopped)
- 2 pieces Dried Red Chili Pepper (whole, for mild heat and aroma)
- 1 teaspoon Dried Mint (essential for authentic Macedonian flavor)
- 1.5 teaspoons Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Zaprska (Roux)
- 100 ml Sunflower Oil (or any neutral vegetable oil)
- 1 tablespoon All-purpose Flour
- 2 tablespoons Sweet Hungarian Paprika (high quality for vibrant color)
- 1/2 teaspoon Smoked Paprika (for an extra layer of depth)
Garnish
- 1/4 cup Fresh Parsley (chopped)
👨🍳 Instructions
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1
Rinse the dry beans thoroughly and soak them in a large bowl of cold water overnight (at least 8-12 hours).
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2
Drain the soaking water and rinse the beans again. Place them in a large pot with 2 liters of fresh water and a tablespoon of oil.
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3
Bring to a boil, let it bubble for 5 minutes, then drain this first water completely. This step helps with digestibility.
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4
Refill the pot with fresh hot water (enough to cover the beans by 3 inches). Add the bay leaves and simmer on low-medium heat for 60-90 minutes until the beans are tender but not falling apart.
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5
While the beans simmer, heat a splash of oil in a skillet and sauté the diced onions over medium heat until soft and translucent (about 10 minutes). Add the chopped red pepper and garlic, cooking for another 5 minutes.
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6
Once the beans are cooked, drain them but RESERVE at least 2 cups of the cooking liquid. Discard the bay leaves.
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7
Preheat your oven to 200°C (400°F). Traditionally, an earthenware or ceramic baking dish is used.
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8
In the baking dish, combine the cooked beans, the sautéed onion and pepper mixture, dried mint, salt, black pepper, and the whole dried chilies.
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9
Prepare the 'Zaprska': In a small saucepan, heat the 100ml of oil. Stir in the flour and cook for 1 minute until slightly golden. Remove from heat and immediately stir in the sweet and smoked paprika, whisking quickly so it doesn't burn.
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10
Pour the paprika oil mixture over the beans in the baking dish. Add about 1 to 1.5 cups of the reserved bean water. The beans should be just barely submerged.
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11
Stir everything gently to incorporate. The mixture should look creamy and red.
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12
Bake in the oven for 45-60 minutes. Do not stir during baking. The dish is ready when the liquid has reduced and a beautiful, thick dark crust has formed on top.
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13
Remove from the oven and let it rest for 10 minutes before serving. Garnish with fresh parsley.
💡 Chef's Tips
Don't skimp on the onions; they provide the essential sweetness and texture to the sauce. Be careful not to burn the paprika in the zaprska, as it will turn bitter; always remove the pan from the heat before adding the spice. If you don't have a traditional clay pot, a cast-iron Dutch oven or a deep ceramic lasagna dish works perfectly. The dried mint is the secret ingredient—don't skip it, as it provides a cooling counterpoint to the rich beans. Always use dry beans rather than canned for this recipe to achieve the correct starchy consistency and bite.
🍽️ Serving Suggestions
Serve with thick slices of warm, crusty rustic bread to soak up the savory juices. Pair with a fresh 'Shopska' salad (tomatoes, cucumbers, and salty white cheese) for a bright contrast. Serve alongside grilled meats like Kebapi or spicy sausages for a hearty Balkan feast. A glass of bold Macedonian red wine, like Vranec, complements the smoky flavors beautifully. Offer some pickled vegetables (Turšija) on the side to cut through the richness of the legumes.