Tavče gravče, a traditional Macedonian dish translating to “beans in a pan,” features prominently in the culinary landscape of Macedonia. This rustic dish is traditionally prepared with tetovac beans, named after a city in northwestern Macedonia. Adding depth and richness to the flavor and color are onions, garlic, peppers, and paprika.
For a modern twist, canned butter beans are recommended due to their plump and creamy texture, serving as an accessible alternative to the traditional tetovac beans. In the absence of butter beans, cannellini beans can serve as a substitute. The beans, combined with sautéed aromatics and baked for about an hour alongside smoked sausages, result in a silky-soft and flavorful dish. Both kielbasa and bratwurst are suitable for this recipe, and optional dried mint can add sweet, woody notes that complement the dish’s richer flavors.
It is essential to reserve 1½ cups of the liquid from the canned beans before draining, as this is added to the pot to keep the beans plump and moist during baking. If the liquid from the cans is insufficient, water can be used to make up the difference. To ensure adequate evaporation of liquid during cooking, a Dutch oven with a wide diameter, ideally between 11 and 12 inches, is recommended. The dish is finished with chopped flat-leaf parsley and is best served with crusty bread on the side.
Baked White Beans and Sausages with Paprika, Onions, and Sweet Peppers
Start to finish: 1 hour 50 minutes (20 minutes active)
Servings: 6
Ingredients:
- 4 tablespoons grapeseed or other neutral oil, divided
- 2 medium yellow onions, chopped
- 2 medium red bell peppers, stemmed, seeded, and chopped
- Kosher salt and ground black pepper
- 6 medium garlic cloves, thinly sliced
- 4 teaspoons sweet paprika
- 1½ teaspoons dried mint (optional)
- Three 15½-ounce cans butter beans (1½ cups liquid reserved), rinsed and drained
- 2 dried árbol chilies OR ¼ teaspoon red pepper flakes
- 1 to 1¼ pounds smoked sausage, such as kielbasa or bratwurst
- ¼ cup lightly packed fresh flat-leaf parsley, chopped
Instructions:
- Preheat the oven to 400°F with a rack in the lower-middle position.
- In a large Dutch oven over medium-high heat, warm 3 tablespoons of the oil until shimmering. Add the onions, bell peppers, and 1 teaspoon salt. Cook, stirring occasionally, until lightly browned, about 8 to 10 minutes.
- Add the garlic, paprika, mint (if using), and ½ teaspoon pepper. Cook, stirring, until fragrant, about 1 minute.
- Stir in the beans and reserved liquid, árbol chilies, and 1½ cups water. Bring to a simmer, stirring occasionally. Nestle the sausages into the pot and drizzle the surface with the remaining 1 tablespoon oil.
- Transfer to the oven and bake, without stirring, until the sausages are browned and the beans on the surface are slightly crisped, about 1 to 1¼ hours.
- Remove the pot from the oven and let stand, uncovered, for about 15 minutes, allowing the bean mixture to thicken as it cools.
- Transfer the sausages to a cutting board, cut them into pieces, and return them to the pot, stirring them into the beans. Remove and discard the árbol chilies (if used).
- Taste and season with salt and pepper, then sprinkle with parsley. Serve directly from the pot.
