Name: Macedonian Tavce Gravce
Prep time: 3 h
Cook time: 1 h
Total time: 4 h
Ingredients: 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; 1-2 tablespoons flour; 1 tbsp dried mint; 1 tbsp parsley; Olive oil; Handful of parsley, chopped; Salt and pepper to taste

Ingredients

Scale

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
1–2 tablespoons flour
1 tbsp dried mint
1 tbsp parsley
Olive oil

Garnish

Handful of parsley, chopped
Salt and pepper to taste

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Instructions

Prepare the beans

Soak beans in water overnight.
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

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

Combine the beans with the sauce

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

Bake the tavce gravce

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

Serve

Allow to cool, at least for an hour or if you can wait until the next day, even better.
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