Tavche Gravce – Baked Bean in Pan
While Tavche Gravche is delightful on its own, it is typically accompanied by side dishes.
Tavche Gravche, meaning “beans in a pan” in translation, is the national dish of Macedonia, celebrated as the country’s culinary pride. This rich, warming bean stew is a staple in every restaurant that offers Macedonian cuisine in Skopje. The dish is prepared using white beans, which are soaked overnight and then simmered until soft. These beans are then combined with a medley of onions, peppers, tomatoes, and a blend of spices including paprika, before being baked in a traditional clay pot known as a “tavche.”
While Tavche Gravche is delightful on its own, it is typically accompanied by side dishes such as sausage, pickles, or salad, complemented by bread for dipping. It holds a special place in family celebrations and festive occasions, yet it is also a regular feature in daily meals. Notably, it is favored by Orthodox Christians observing Friday fasts, who abstain from meat, dairy, and wine, as Tavche Gravche aligns perfectly with their dietary needs, being predominantly plant-based.
How to cook Gravce Tavce:
ingredients
500 g white (navy) beans
sunflower oil
3 – 4 onions, coarsely chopped
3 teaspoons salt
1 tablespoon paprika
2 dried hot chili peppers
dried mint
if you plan ahead, put the beans in a pot of water and let stand for a few hours or overnight. then change the water and put on the stove to cook.
if you didn’t plan ahead, nothing to it. put the beans in a pot of water and bring to boil. turn off the heat, cover the pot with a lid and let stand for an hour. then change the water, add the onions and a glug of oil and cook the beans on medium low, covered or half-covered for an hour or two, until fully cooked.
then add the paprika, salt and mint, taste and adjust the seasoning. we didn’t have any fresh green peppers, so i put two dried hot chili peppers. transfer the beans to an earthenware pan and bake for an hour at 250°C. leave to rest a bit, it will thicken further, then serve with crusty bread, scallions and shopska salad.
