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Prepared bean stew dish

Macedonian Tavce Gravce

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  • Author: Noreen
  • Total Time: 4 hours



Bean Stew

  • 1 lb cannellini beans, dry
  • 2 onions, chopped
  • 7 oz cherry tomatoes, halved
  • 1 red and 1 green finger peppers, finely chopped
  • 4 cloves garlic, roughly chopped
  • 14 oz chorizo, sliced into about 1” pieces
  • 1 tbsp paprika
  • 12 tablespoons flour
  • 1 tbsp dried mint
  • 1 tbsp parsley
  • Olive oil


  • Handful of parsley, chopped
  • Salt and pepper to taste


Prepare the beans

  1. Soak beans in water overnight.
  2. Boil the beans with onions, peppers, tomatoes and garlic until tender. This could take anywhere from 2-3 hours depending on the age of the beans. This step can also be done in a pressure cooker, taking around 1-1.5 hours.

Prepare the sauce

  1. Heat a little olive oil (1 tbsp) in a large and deep saute pan or cooking pot.
  2. Once hot, add sliced chorizo and stir to render off the fat.
  3. Add paprika and flour, and stir vigorously to form a roux.

Combine the beans with the sauce

  1. Stir in the boiled beans including the liquid and aromatics.
  2. Stir in dried mint and chopped parsley.
  3. Season with salt to taste.

Bake the tavce gravce

  1. Transfer everything to a baking dish.
  2. Bake uncovered for an hour at 350F or 180C.


  1. Allow to cool, at least for an hour or if you can wait until the next day, even better.
  2. Serve in the ceramic dish in which it was baked with a side salad and crusty bread.
  • Prep Time: 3 hour
  • Cook Time: 1 hour