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Tavche gravche This is North Macedonia’s national dish, appearing on the table for weekday meals and celebrations alike. A simple dish of stewed beans and red peppers, it goes with meat, poultry and fish dishes, but is just as good on its own with crusty bread. It’s neither fancy nor extravagant, but captures the true essence of traditional Macedonian cuisine. SERVES: 4-6 TAKES: 2 HRS 10 MINS, PLUS AT LEAST 6 HRS SOAKING


INGREDIENTS 370g dried cannellini beans, soaked for at least 6 hrs in plenty of water


15g unsalted butter 1 medium onion, diced 1 red pepper, diced 1 tsp paprika 2 tbsp plain flour 1 tbsp salt 2 tsp chopped fresh mint 2 tsp chopped fresh parsley


METHOD Drain and rinse the beans and put them in


a medium stockpot with 2 litres water. Bring to a boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 30 mins


until tender. Drain and set aside. Heat oven to 190C, 170C fan, gas 5 and boil a kettle. Put the butter in a casserole dish and


melt over a medium heat. Add the onion, red pepper and paprika and sauté until the vegetables are tender, 3 to 4 mins. Sprinkle over the flour and stir to coat the vegetables. Sauté for 2 mins more. Pour in 1 litre boiling water and add the salt


and reserved beans. Gently stir and bring to a simmer. Cover with a lid or tin foil and braise in the oven for 1 hr. Sprinkle with the mint and parsley and bake, uncovered, for another 30 mins. Serve hot or at room temperature.


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