White Bean Stew - Tavche Gravche

This is Macedonia's national dish, appearing on the table for weekday meals and celebrations alike. It is almost always served on Christmas Eve and for weddings and funerals. A simple dish of stewed beans and red peppers, it goes well with numerous meat, poultry and fish dishes, but is just as good on its own with crusty bread. It is not fancy or extravagant but captures the true essence of traditional Macedonian cuisine.

Tavche Gravche or White Bean Stew Photo: supplied

Ingredients

• 370g dried cannellini beans, soaked for at least 6 hours in plenty of water
• 15g unsalted butter
• 1 medium onion, diced
• 1 red pepper, diced
• 1 teaspoon paprika
• 2 tablespoons plain flour
• 1 litre boiling water
• 1 tablespoon sea salt
• 2 teaspoons chopped fresh mint
• 2 teaspoons chopped  fresh parsley

Method

Drain and rinse the beans and place them in a medium stockpot with 2 litres of fresh water.

Bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered, for 30 minutes, until tender. Drain and set aside.

Preheat the oven to 190°C.

In a Dutch oven, melt the butter over medium heat. Add the onion, red pepper and paprika.

Sauté until the vegetables are tender, 3 to 4 minutes.

Sprinkle in the flour and stir to coat the vegetables. Sauté for an additional 2 minutes.

Pour in the boiling water, salt and beans. Gently stir and bring to a simmer.

Cover with a lid or foil and braise in the oven for 1 hour.

Sprinkle with mint and parsley and bake, uncovered, for another 30 minutes.

Serve hot or at room temperature.