Tavče Gravče

Shopping list

• 400 g dried butter beans — soaked overnight

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• 1.5 l water — for cooking beans

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• 2 piece bay leaves

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• 60 ml olive oil

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• 2 piece onions — finely chopped

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• 1 piece red pepper — diced

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• 4 clove garlic — crushed

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• 2 tbsp tomato purée

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• 2 tsp sweet paprika

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• 0.5 tsp dried chilli flakes — optional

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• 1.5 tsp salt — or to taste

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• 0.5 tsp black pepper

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• 20 g fresh parsley — chopped

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• 0.5 tsp smoked paprika — for finishing

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Step by step

1. 1

   Drain and rinse the soaked butter beans. Place them in a large pot with 1.5 litres of fresh water and the bay leaves. Bring to a boil, then reduce to a steady simmer.

2. 2

   Cook the beans for 1–1.5 hours, skimming any foam from the surface, until the beans are tender but not mushy. Drain, reserving 300 ml of the cooking liquid. Discard the bay leaves.

3. 3

   Preheat the oven to 180°C (fan 160°C).

4. 4

   Heat the olive oil in a large frying pan over medium heat. Add the chopped onions and diced red pepper and cook for 8– 10 minutes, stirring occasionally, until very soft and starting to caramelise.

5. 5

   Add the crushed garlic and cook for 1 minute until fragrant.

6. 6

   Stir in the tomato purée, sweet paprika, chilli flakes (if using), salt, and black pepper. Cook for 2 minutes to deepen the flavours.

7. 7

   Add the cooked beans to the pan along with the reserved cooking liquid. Stir gently to combine and bring to a gentle simmer.

8. 8

   Transfer the mixture to a large earthenware or ovenproof dish. If you have individual earthenware pots, divide the mixture among them.

9. 9

   Bake in the preheated oven for 30– 40 minutes, until the top is lightly browned and the liquid has thickened into a rich sauce.

10. 10

    Remove from the oven, sprinkle with chopped fresh parsley and a pinch of smoked paprika, and serve hot, straight from the dish with crusty bread.