Ingredients
Serves two:
- 250g dried white beans or:
- 1 can/jar (large) white beans, drained weight approx. 500g
- 2 tbsp. olive oil
- 200g finely chopped onion
- 1 tbsp. flour
- 1 clove garlic, minced
- 2 tbsp. finely chopped mint
- 2 tsp. smoked paprika
- pepper, salt
- 1 red chili pepper
- 1 pointed bell pepper, sliced into rings
- 2 tbsp. oil
- mint leaves
A simple variation on a national dish from the Republic of North Macedonia attributed to Tetovo, a city located in a region where the large white beans (gravče) grown for this dish (tavče). Very popular, you can buy earthenware dishes for it at every market, and there even existed a pop group called Tavče Gravče. The dish is said to date back to the Ottoman era, the period when paprika made its appearance in Europe. Back then, people ate vegetarian out of poverty, so the saying goes. A brown onion sauce (zaprška) thickened with flour adds a very refined flavor. But just as we Dutch never forget our stamppot, the North Macedonians love this unadorned ‘comfort food’ just as much. Nowadays sometimes with a fried fish or a sausage, but also simply as it should be. Well, simply? The dish gives rise to heated discussions about the ingredients that provide the most flavor: bay leaf, dried peppers, dried paprika… as far as I’m concerned, especially fresh paprika and especially mint!
- Soak the dried beans overnight in plenty of water, rinse, and boil in plenty of water for 15 minutes. Then cook them just under fresh water with salt until tender but not falling apart (1/2-1 hour). Drain these beans or the beans from a can/jar well (heat briefly beforehand), reserving the cooking liquid. With canned beans, this is sometimes very little: top up with some water.
- Heat the oil in a non-stick frying pan. Sauté the chopped onions under a lid over low heat until soft. Lightly brown them in an open pan. Stir in the flour, fry briefly, and then stir in enough cooking liquid to create a smooth sauce. Remove from the heat and add the garlic, paprika, and mint. Stir through the beans. Season to taste with salt and pepper.
- Transfer to a shallow oven dish. Garnish with bell pepper rings and the chili pepper, drizzle the oil over the top; bake for 30 minutes at 200˚C. Keep an eye on whether too much liquid evaporates; if so, add some extra. Garnish with fresh mint leaves just before serving.
Serve with regional red wine and generously dressed Romaine lettuce.
