Tavče Gravče

Prep time: 20 minutes (plus overnight soaking)

Cook time: 2 hours 30 minutes

Total time: 2 hours 50 minutes

Servings: 6 servings

Country of Origin: North Macedonia

Description

North Macedonia's national dish: white beans baked in an unglazed earthenware pot with onions, dried red peppers, mint, and paprika until thick and bubbly.

Presentation & How It's Eaten

Served bubbling hot directly in traditional clay pots alongside warm flatbread and grilled sausages or fried dried peppers.

Ingredients

• 2 cups dried white tetovo beans (or Cannellini beans)

• 2 large yellow onions, finely diced

• 1 dry red pepper (or fresh bell pepper)

• 3 tbsp sunflower oil

• 1 tbsp dried mint

• 2 tbsp sweet Macedonian ground paprika

• 1 tbsp flour

• 3 cloves garlic, minced

• Salt and black pepper

Step-by-Step Directions

1. Soak & Boil Beans: Soak beans overnight. Drain, place in fresh water, boil for 1 hour until tender, then drain, reserving liquid.

2. Sauté Onions: In a pan, cook diced onions in oil over low heat for 15 minutes until soft. Stir in minced garlic and flour for 1 minute.

3. Add Paprika & Mint: Remove from heat, stir in sweet paprika and dried mint.

4. Assemble Clay Pot: Combine cooked beans, onion roux mix, and whole dried red pepper into an earthenware baking dish (tavče). Pour reserved bean cooking water over top to submerge.

5. Bake: Bake at 350°F (175°C) for 1 to 1.5 hours until beans are soft and a thick top skin forms.

Optional

• Sausage Addition: Bake whole fresh sausages (speko) laid on top of beans.

Cooking Tips

• Use Clay Cookware: Baking inside an unglazed earthenware dish gives the beans an authentic earthy flavor profile.

Nutrition Facts

(Estimated per serving, based on 6 servings)

• Calories: ~310 kcal

• Total Fat: 8g

• Saturated Fat: 1g

• Cholesterol: 0mg

• Sodium: 380mg

• Total Carbohydrates: 46g

• Dietary Fiber: 12g

• Sugars: 4g

• Protein: 15g