~338 cal · 20g protein · 63g carbs · 1g fat (estimated, per serving)
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Shallow clay pan of baked white beans glazed red with paprika and peppers
🇲🇰 Skopje
Every Macedonian household guards its own tavče gravče, baked in the shallow earthenware pan that gives it its name. The dish turns humble tetovac beans into something festive with a deep glow of red pepper and a finishing lift of dried mint, its top crisping in the oven while the middle stays creamy.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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2 cups dried white beans (tetovac or cannellini), soaked overnight
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2 large onions, finely chopped
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1 red bell pepper, diced
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2 tbsp sweet paprika
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to taste a pinch of hot paprika
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1 tsp dried mint
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a handful fresh parsley
Instructions
1
Simmer the soaked beans in unsalted water for 45 minutes until tender but holding their shape; reserve the liquid.
2
Soften the onions and pepper in olive oil, then stir in the paprika off the heat so it blooms without burning.
3
Fold the beans into the onions with enough cooking liquid to keep everything loose and saucy.
4
Tip into a shallow baking dish, scatter the dried mint over the top, and bake at 400°F for 30 minutes until the surface crisps and reddens.
5
Shower with parsley and serve hot with crusty bread and pickles.
Skopje tradition.
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🌏 While it simmers — know your destination
📍
Skopje. Where clay pots of baked beans define the table.
🗺️
North Macedonia. Balkan bean pots and peppers baked in clay.
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Europe. Village recipes guarded for generations.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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