Tavce Gravce

Baked beans are not exclusive only to Macedonia but we have a certain way of preparing them that we believe makes them extra special! You'll need great northern beans or any large white bean to make this recipe. Chicago based Macedonian food blogger, Katerina Stamatova Petrovska has very kindly allowed us to re-publish her recipe. Very simple to prepare provided you have time and love to invest.

RECIPE

  • 4 cups Great Northern Beans, washed and cleaned according to the directions on the package
  • Water
  • 3 tablespoons Canola or Rapeseed Oil
  • 1 large onion, quartered
  • 2 dried whole chili peppers
  • 1 tablespoon salt
  • 1 large onion, sliced into 1/8-inch thick rounds
  • Salt and pepper to taste
  • Chopped parsley
  • FOR THE ROUX
  • 1/2 cup canola or rapeseed oil
  • 2 tablespoons paprika

METHOD

  • Place the beans in a 5-qt. or 6-qt. pot and cover with water about 2 inches above the beans.
  • Pour in the oil.
  • Add in the quartered onions and dried chili peppers
  • Cook the beans over medium-high heat until soft, about 1 1/2 to 2 hours.
  • Stir often and add warm water as it evaporates. You are looking for a stew-like consistency.
  • Once the beans are cooked, prepare the roux. Do not remove beans from heat.
  • Slightly heat the oil in a frying pan over medium heat. Stir in the paprika and keep stirring until just thoroughly combined and fragrant.
  • Pour the roux into the pot with the beans and stir.
  • Mix in a tablespoon of salt and continue to boil for 2 to 3 minutes.
  • Remove from heat. Preheat oven to 400.
  • Carefully pour the beans into a large casserole dish, a dutch oven, or a large clay pot.
  • You don't want to pour in all the water; add enough water to barely cover the beans.
  • Place the sliced rounds of onions and the cooked chili peppers on top as garnish.
  • Taste for salt and pepper.
  • Bake the beans for 30 minutes, or until a crusty layer forms on top of the beans.
  • Remove and let cool 15 minutes before serving.
  • Add chopped parsley for garnish.
 
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