RCI-VG.004.1405.001
Tavče Gravče
Tavche Gravche (Macedonian language Тавче гравче ; beans in a skillet) is traditional Macedonian dish. It involves boiling the beans first and then mixed with onion, peppers, tomato, oil, flour and various spices baked in a pottery saucepan.
Prep20 min
Cook30 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- 500 g
- 1 unit
- red paprika1 unit
- 100 ml
- – 3 pieces of red dry capsicum2 unit
- pepper1 unitsalt, plain flour, parsley, mint
Method
1
Rinse the white beans under cold water and soak them in a large pot of water for at least 6-8 hours, or overnight, until they have doubled in size.
2
Drain the soaked beans and add fresh water to cover them by about 5 cm, then bring to a boil over high heat and cook for 30-40 minutes until the beans are tender but still hold their shape.
35 minutes
3
While the beans cook, dice the onion finely and chop the red paprika and pepper into small pieces, removing seeds as needed.
4
Heat the cooking oil in a large pan or earthenware pot over medium heat, then add the diced onion and sauté until translucent, about 3-4 minutes.
3 minutes
5
Add the chopped red paprika, pepper, and dry red capsicum pieces to the oil, stirring constantly for 1-2 minutes to release their flavors.
6
Drain the cooked beans and transfer them to the pan with the aromatics and peppers, stirring gently to combine.
7
Add just enough water or bean cooking liquid to barely cover the beans, then season with salt and pepper to taste.
8
Reduce heat to low-medium and simmer the mixture, uncovered, for 15-20 minutes, allowing the flavors to meld and the sauce to reduce slightly.
18 minutes
9
Dust the top with a light sprinkling of plain flour, stirring gently once or twice to create a slightly thickened, creamy sauce.
10
Continue simmering for another 5-10 minutes until the sauce reaches the desired consistency.
7 minutes
11
Taste and adjust seasoning with additional salt or pepper if needed, then garnish generously with fresh parsley and mint.
12
Serve warm directly from the pot or transfer to a serving dish, and accompany with crusty bread for soaking up the sauce.