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Tavče gravče

  • 200 g Dry Kidney Beans, cooked with seasonings below
    • 1 Onion, halved
    • 20 g Garlic, crushed
    • 2 Bay Leaves
    • 4 Dried Red Chili Pepper
  • 3 T Oil
  • 1 Onion, minced
  • 2 T Tomato Paste
  • 1 T Flour
  • 3 T Sweet Paprika
  • 1 t Black Peppercorn, ground
  • 1 T Medium-Grain Salt
  • 1 t Dried Mint Leaves
  • 2 Fresh Red Chili Peppers, sliced into rings
  • For Serving
  1. Preheat oven to 200ºC (400ºF).
  2. Blend sauce. Blend 400 g cooking liquid, onion, and garlic.
  3. Make roux. Heat an oven-safe pan over medium-low heat, sweat onion in oil 6 minutes until translucent. Stir in garlic and fry 1 minute until raw aroma is gone. Fry tomato paste 60 seconds. Stir in flour and paprika and cook an additional 60 seconds.
  4. Combine. Stir blended mixture into roux until smooth. Stir in remaining ingredients. Drizzle additional olive oil as desired.
  5. Bake 30 minutes at 200ºC until slightly charred.
  6. Cool at least 15 minutes to room temperature.
  7. Serve with crostinis.

Garnish the dish with sliced onion and chilis before baking for a nicer presentation.

It may be loose coming out of the oven, but the mixture will thicken as it cools.

  1. Fiedler, Julius. "Next level baked beans - Tavče Gravče" YouTube: @BakingHermann. 13 October 2024. ↩

  2. Fiedler, Julius. "Tavče Gravče (Macedonian Baked Beans)." Baking Hermann. 13 October 2024. ↩