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Tavce Gravce from Macedonia

The evening before, wash the beans, put them in a pot, cover them well with water (2 liters) and leave them to soak overnight. Ingredients

  • 300 g beans (white)
  • 3 small onions
  • 2 carrots
  • 1 bell bell pepper (red)
  • 1 tablespoon vegetable stock
  • 1 teaspoon salt
  • 1 tsp pepper
  • 2-3 tablespoons mint (chopped)
  • 1 tablespoon paprika powder (sweet)
  • 1 tablespoon flour
  • 5 cherry tomatoes
  • 2 snack peppers
  • 2 garlic cloves
Instructions
  1. Peel and chop the carrots, one onion and the garlic cloves. Wash, seed and quarter the peppers.
  2. Add the prepared vegetables to the beans.
  3. Bring to boil without salt and cook for about 60 minutes.
  4. When the beans are cooked, remove the pieces of paprika, put them on a small plate and then scrape the flesh off the skin with a fork.
  5. Add the pulp back to the beans.
  6. Add the spices, salt, pepper and vegetable stock to the beans. Season to taste and let the dish simmer gently for a few more minutes.
  7. Preheat the oven to 220°C (fan oven 200°C). Put the clay moulds in the cold oven so that they also heat up slowly.
  8. Peel the second onion and cut off three slices about 5 mm thick. Put the slices aside.
  9. Then peel the 3rd onion and chop it with the rest of the 2nd onion.
  10. Sauté these onion cubes in a small pan with some oil until translucent.
  11. Sprinkle with the flour.
  12. Stir in the paprika powder as well. Stir everything until smooth, there should be no lumps.
  13. Add this spice mixture to the beans and stir in.
  14. Add mint and season the dish again.
  15. Take the portion moulds out of the oven and fill them with the beans.
    • Put half a snack paprika on each portion, place a slice of onion next to it and as a finishing touch, spread three halved cherry tomatoes on top.
    • When the look is right, put the moulds in the hot oven for 20 minutes and bake. If you work with a large casserole dish, spread onion slices, peppers and tomatoes according to your taste.
    • After 20 minutes, remove the moulds from the oven and let them cool down a little, because the beans are guaranteed to be too hot for immediate consumption.

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