Tavče gravče is the national dish of Macedonia. It made of fresh white beans mixed with onion, peppers, tomato, oil, flour and various spices. It’s a simple ‘one pot’ dish, where you just throw everything in and let the flavours stew in together.
Now the bit that’s different is that traditionally the pot must be a terracotta or earthenware pot. These days many people just serve it up in the pot, but we think it tastes that bit better if you stick to tradition. We like tradition.
- 500g of white beans
- 1 onion
- 1 red paprika
- 100 ml of cooking oil
- 2 – 3 pieces of red dry chillies
- Plain flour
- Parsley mint
Wash the beans and leave them to soak in water over night or for a minimum 3 hours. Drain and add the beans to a pot of fresh water. Bring to the boil.
Drain once more and add fresh water to pan to cover the beans. Add half of the chopped onion and the chillies, continue to cook on a medium heat until the beans are soft (45 minutes- 1 hour) It should end up as a stew-like consistency.
Heat the oil in another pan and fry the other half of the onion and the paprika with one spoon of plain flour and season with salt and pepper. Once it’s reached a roux-like consistency, spoon both the beans and onion paprika roux into the earthenware pot and mix well, with just enough water to cover the beans.
Place a lid on the earthenware with a lid cook in the oven at 220 °C for 30 minutes, until a crusty layer is formed on top of the beans.
Allow to cool for 15 minutes before serving. Keeping the traditions of the earthenware means that heat stays in the dish for longer. Garnish with the freshly chopped parsley and mint and enjoy with crusty bread and meats.
Share, savour, enjoy!