By Christopher Kimball | Milk street
Tavče Gravče, which translates as “beans in a pan”, is a Macedonian classic. Traditionally, the large dry white beans called Tetovac, called by a city in northwestern Macedonia, are the star of the rustic dish, while onions, garlic, peppers and paprika provide a deep and rich rich flavor and color.
In this recipe of our kitchen book “Milk Street 365: the multiple use cookbook for each day of the year”, we opted for the convenience of canned butter beans, which are long -sided, creamy and the best widely avializable alternative beans. If butter beans are difficult to find, Cannellini beans also work.
Combined with sauteed and baked aromatics for an hour with smoked sausages, beans become soft and deeply tasty. Both Kielbasa and Bratwurst work well. The optional dry mint adds sweet and woody notes that balance the richest flavors.
Do not forget to reserve 1½ cups of bean fluid before draining the cans. The liquid is added to the pot and keeps the plumbing beans and the humid baking. If the amount of liquid of the canans falls short, the different convenient with water. To ensure that sufficient fluid evaporates cooking, use a Dutch oven with a wide diameter, ideally between 11 and 12 inches. Finish with minced flat sheet and serve with crunchy bread aside.
Baked white beans and sausages with paprika, onions and sweet peppers
Start to finish: 1 hour 50 minutes (20 minutes active)
Portions: 6
Ingredients:
4 tablespoons of grape or other neutral oil, divided
2 medium yellow, chopped onions
2 medium red peppers, votes, sown and chopped
Kosher salt and ground black pepper
6 medium garlic cloves, fine slices
4 tapoons sweet paprika
1½ teaspoons of three mint (optional)
Three cans of 15½ to aas butter beans (1½ cups of reserved liquid), rinsed and drainage
2 three bowls or ¼ of the Teapo red pepper flakes
1 to 1¼ pounds of smoked dish, such as Keelbasa or Bratwurst
¼ cup of plain sheets slightly full, chopped
Instructions:
Hot the oven at 400 ° F with a rack in the lower minimum position. In a large Dutch oven through medium-high, hot 3 tablespoons of oil until it shines. Add the onions, the peppers and 1 salt of the teapoon; Cook, stirring occasionally, until they are slightly golden, 8 to 10 minutes.
Add garlic, paprika, mint (if used) and ½ teapo pepper; Cook, stirring, until they are fragrant, approximately 1 minute. Add beans and reserved liquid, tree peppers and 1½ cups of water. It is slowly stirring, then tune the sausages in the pot and spray the surface with the remaining 1 tablespoon. Transfer to the oven and bake, without stirring, until the sausages are brown and the beans on the surface are slightly crispy, from 1 to 1¼ hours.
Remove the pot from the oven and let stand, discovered, for about 15 minutes; The bean mixture will be thicker as it cools. Transfer the sausages to a cutting board. Tell them in pieces, return them to the pot and stir in the beans. Remove and discard tree chiles (if used). Try and season with salt and pepper, then sprinkle with the parsley. Serve the pot.
For more recipes, visit Christopher Kimball’s Milk Street in 177milkstreet.com/ap
