This rustic dish of beans in the oven and smoked sausages is filled with deep and aromatic flavors

deleciousfood | April 23, 2025 | Baking | No Comments

By Christopher Kimball

Tavče Gravče, which results in “beans in a saucepan”, is a classic Macedonian. Traditionally, the large dried white beans called Tetovac, named after a city in northwest of Macedonia, are the star of the rustic dish, while onions, garlic, peppers and paprika provide a deep and rich flavor and color.

In this recipe from our “Milk Street 365 cookbook: the versatile cooking book for each day of the year”, we opted for the convenience of canned butter bean, which are dodus, creamy and the best alternative widely available to tetovac beans. If butter bean are difficult to find, cannellini beans also work.

Combined with aromatics sautéed and baked for an hour with smoked sausages, beans become silky and deeply tasty. Kielbasa and Bratwurst work well. Optional dried mint adds soft wooded notes that balance the richest flavors.

Do not forget to reserve 1½ cup of bean liquid before emptying the cans. The liquid is added to the pot and maintains the dodus and damp beans during cooking. If the quantity of liquid of the can is short, make the difference with the water. To ensure enough liquid evaporates during cooking, use a Dutch oven with a large diameter, ideally between 11 and 12 inches. Finish with chopped flat leaves and serve with crisp bread on the side.

White beans in the oven and sausages with paprika, onions and sweet peppers

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This image published by Milk Street shows a recipe for oven beans and smoked sausages, with paprika, onions and sweet peppers. (Milk Street via AP)

Develop

Start to finish: 1 hour 50 minutes (20 active minutes)

Portions: 6

Ingredients:

4 tablespoons of grapes or other neutral oil, divided

2 medium yellow onions, chopped

2 medium red peppers, stem, seeds and chopped

Honely Salt And Molded Black Pepper

6 medium garlic cloves, in thin slices

4 soft paprika teaspoons

1½ teaspoon of dried mint (optional)

Three butter beans of 15½ ounces (1½ cup of reserved liquid), rinsed and drained

2 dried with dried or ¼ teaspoon of red pepper flakes

1 to 1¼ pounds of smoke sausage, like Kielbasa or Bratwurst

¼ cup of parsley with slightly wrapped fresh flat leaves, chopped

Instructions:

Heat the oven at 400 ° F with a grid in the lower mid-house position. In a large Dutch oven on the high average, heat 3 tablespoons of oil until the flicker. Add the onions, peppers and 1 teaspoon of salt; Cook, stirring from time to time, until it is slightly golden, 8 to 10 minutes.

Add the garlic, paprika, mint (if you use) and ½ teaspoon of pepper; Cook, stirring, until it is fragrant, about 1 minute. Incorporate the beans and the reserved liquid, the Árbol peppers and 1½ cup of water. Bring to a boil, stirring from time to time, then nest the sausages in the pot and sprinkle with the surface with the 1 remaining tablespoons. Transfer to the oven and cook, without stirring, until the sausages are golden and the beans on the surface are slightly crisp, 1 to 1ave.

Remove the oven jar and let stand, uncovered, for about 15 minutes; The mixture of beans thickens while cooling. Transfer the sausages to a cutting board. Cut them into pieces, turn them back into the pot and incorporate the beans. Remove and throw the Árbol peppers (if used). Taste and season with salt and pepper, then sprinkle with parsley. Serve in the pot.

Publisher’s note: for more recipes, go to Christopher Kimball’s Milk Street at 177milkstreet.com/ap

Originally published: April 22, 2025 at 1:49 p.m.