Tavče Gravče — Macedonian Clay-Pot Baked Beans

⏱ 150 min · Serves 4

Macedonia's national dish: creamy tetovac beans simmered soft, then baked in a shallow pan under a blanket of sweet paprika, onions and mint until the top goes gloriously crusty. Humble, smoky, deeply comforting — and all you need is crusty bread to mop the pan.

Per serving: 475 kcal · 21.0g protein · 58.0g carbs · 17.0g fat

Ingredients

• 350g dried large white beans (tetovac, butter beans or cannellini), soaked overnight
• 1 bay leaf
• 4 tbsp sunflower oil (plus 1 tbsp for the top)
• 2 large onions, finely chopped
• 4 garlic cloves, finely chopped
• 1 red pepper, finely diced
• 2 tbsp sweet paprika
• 1 tsp hot paprika or 1 dried chilli, crumbled
• 1 tbsp plain flour
• 1 tsp dried mint
• 1 tsp dried savoury or oregano
• 2 fresh tomatoes, grated (or 2 tbsp tomato purée)
• 1.5 tsp salt, plus more to taste
• Black pepper
• 1 fresh red chilli, halved lengthways (to top)
• Flat-leaf parsley, chopped, to finish

Method

1. Drain the soaked beans, cover with fresh cold water in a large pan, bring to the boil and boil hard for 5 minutes. Drain and discard that water — this keeps the beans sweet.
2. Return the beans to the pan with fresh water to cover by 5cm and the bay leaf. Simmer gently, uncovered, for 50–70 minutes until tender but still holding their shape. Season with 1 tsp salt near the end. Drain, reserving 500ml of the cooking liquid.
3. Heat the oven to 200C/180C fan/gas 6.
4. Meanwhile, heat 4 tbsp oil in a frying pan over medium heat. Cook the onions gently for 10–12 minutes until soft and golden, then add the garlic and red pepper and cook 3 minutes more.
5. Take the pan off the heat (so the paprika doesn't burn) and stir in both paprikas, the flour, dried mint and savoury. Return to low heat for 1 minute, then stir in the grated tomatoes and 250ml of the bean liquid. Simmer 2 minutes to a loose, glossy sauce.
6. Tip the drained beans into a shallow ovenproof dish or clay pot. Pour over the onion sauce, add the remaining bean liquid, season well with salt and pepper and stir gently — it should look soupy.
7. Lay the halved chilli on top, drizzle with the last tablespoon of oil, and bake for 40–45 minutes until the liquid has reduced, the top is browned and crusted and the edges bubble.
8. Rest 10 minutes — it thickens as it sits. Scatter with parsley and serve straight from the dish with crusty bread and a sharp pepper or feta salad.