Macedonian baked beans or tavche gravche is a traditional Macedonian dish which is made in a traditional earthenware. It’s one of the most famous Macedonian dishes, healthy and easy to prepare.
- 500 gr beans
- 1 onion
- 1 clove garlic
- red pepper
- black pepper
- fresh parsley
- bay leaf
- 2-3 hot peppers (vezeni)
- First we clean and wash the beans and then we put them in a pot with water to stand overnight, so beans soften better. Once the beans stayed overnight, pour out the water and pour in fresh, and put the pot to cook on a lower temperatures. After the first boil, pour out water again, wash the beans and fill with fresh water (around 2-3 fingers above the beans), add black pepper and bay leaf. Be careful about the amount of water in the pot while cooking, it should be neither too little nor too much. Once you cook the beans, add hot peppers, so they could slightly soften while cooking.
- Put the finely chopped onion in a pаn and add some oil. Fry it for a while, then add the finely chopped garlic and the red pepper. Cook for a while. Pour beans into an earthen pot, add the mixture from the pan, then add salt and stir.
- Put in the oven to bake for a while just to catch bark and some color. The beans should not be dry. After baking, add some dried mint on top and decorate with one bunch of fresh mint and fresh parsley.
How to serve:
Tavche gravche is served hot and can be served in combination with kjofte, sausage, bacon and ribs or fish. I recommend a cabbage salad with this dish.