Baked beans and smoked sausages dish offers rich, aromatic flavors in a rustic style.

Tavče gravče, a traditional Macedonian dish, translates to “beans in a pan” and is renowned for its hearty and rustic charm. Central to this iconic culinary offering are large dried white beans known as tetovac, named after a city in northwestern Macedonia. Accompanying these beans are a medley of aromatics including onions, garlic, and sweet peppers, all imbued with the rich flavor of paprika.

In adapting this classic recipe from “Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” the use of canned butter beans provides a convenient and equally delicious alternative to the traditional tetovac beans. If butter beans are unavailable, cannellini beans serve as a suitable substitute, maintaining the dish’s creamy texture.

The preparation method consists of combining the beans with sautéed aromatics, which are then baked alongside smoked sausages—either kielbasa or bratwurst—over the course of one hour. This process transforms the beans into a silky, flavorful concoction. An optional addition of dried mint introduces a sweet yet earthy note that counterbalances the dish’s richness.

A crucial step in this recipe involves reserving 1½ cups of the bean liquid before draining the canned beans. This liquid is instrumental in preventing the beans from drying out during baking, ensuring they remain moist and flavorful. For optimal results, it is recommended to use a Dutch oven with a diameter ranging from 11 to 12 inches, as this size allows sufficient liquid to evaporate during the cooking process. A finishing touch of freshly chopped flat-leaf parsley, along with crusty bread on the side, enhances the dish’s presentation.

The total time for preparation and cooking is approximately 1 hour and 50 minutes, with 20 minutes allocated for active engagement. This recipe comfortably serves six people.

Ingredients Include:
– 4 tablespoons grapeseed or neutral oil
– 2 medium yellow onions, chopped
– 2 medium red bell peppers, stemmed, seeded, and chopped
– Kosher salt and black pepper
– 6 medium garlic cloves, thinly sliced
– 4 teaspoons sweet paprika
– 1½ teaspoons dried mint (optional)
– Three 15½-ounce cans of butter beans, rinsed and drained
– 2 dried árbol chilies or ¼ teaspoon of red pepper flakes
– 1 to 1¼ pounds smoked sausage
– ¼ cup chopped fresh flat-leaf parsley

Instructions Overview:
Begin by preheating the oven to 400°F. Heat oil in a Dutch oven and sauté the onions and bell peppers until lightly browned. Add garlic, paprika, and optional mint, followed by the beans and reserved liquid. Bring to a simmer and incorporate the sausages. After baking for approximately 1 to 1¼ hours, allow it to cool slightly before serving.

This delightful dish captures the essence of Macedonian cuisine, providing warmth and richness in every bite, making it a perfect addition to any culinary repertoire.

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