Macedonian Style Baked Beans (Tavce Gravce)

Place the beans in a 5- or 6-quart pot and cover with water so that the water goes about 2 inches above the beans. Pour in the 3 tablespoons of oil. Add in the quartered onion and dried chili peppers. Cook the beans over medium-high heat until soft, about 1 1/2 to 2 hours. Stir often and add warm water as it evaporates. You are looking for a stew-like consistency.

Once the beans are tender and cooked, prepare the roux. Do not remove beans from heat. To make the roux, slightly heat the oil in a frying pan over medium heat. Stir in the paprika and keep stirring until thoroughly combined and fragrant. Pour the roux into the pot with the beans and stir.

Mix in a tablespoon of salt and continue to boil for 2 to 3 minutes. Remove from heat.

Preheat oven to 400 F.

Carefully pour the beans into a large casserole dish, a Dutch oven, or a large clay pot. You don’t want to pour in all the water from the pot. Just add enough water to barely cover the beans. Place the sliced rounds of onions and the cooked chili peppers on top as garnish. Taste and add salt and pepper if needed.

Bake the beans for 30 minutes, or until a crusty layer forms on top of the beans. Remove pan from the oven and let beans cool 15 minutes before serving. Add chopped parsley for garnish.

You can enjoy Tavce Gravce as a side dish to any meal, or as a meal on its own with a side-salad sprinkled with white sheep cheese or feta cheese, and a loaf of crusty bread.