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Baked White Beans and Sausages with Paprika, Onions and Sweet Peppers
Tavče gravče, which translates as “beans in a pan,” is a Macedonian classic. Traditionally, large dried white beans called tetovac, named after a city in northwestern Macedonia, are the star of the rustic dish, while onions, garlic, peppers and paprika provide deep, rich flavor and color. We opted for the convenience of canned butter beans, which are plump, creamy and the best widely available alternative to tetovac beans. (If butter beans are difficult to find, cannellini beans work, too. Combined with sautéed aromatics and baked for an hour with smoked sausages, the beans turn silky-soft and deeply flavorful. Serve with crusty bread on the side.
6
Servings
Tip
Don’t forget to reserve 1½ cups of the bean liquid before draining the cans. The liquid is added to the pot and keeps the beans plump and moist during baking. (If the amount of liquid from the cans comes up short, make up the difference with more water.) To ensure enough liquid evaporates during cooking, use a Dutch oven with a wide diameter (ideally between 11 and 12 inches).
1 hour 50 minutes
20 minutes active
Ingredients
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4
tablespoons grapeseed or other neutral oil, divided
-
2
medium yellow onions, chopped
Directions
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01Heat the oven to 400°F with a rack in the lower-middle position. In a large Dutch oven over medium-high, heat 3 tablespoons of the oil until shimmering. Add the onions, bell peppers and 1 teaspoon salt; cook, stirring occasionally, until lightly browned, 8 to 10 minutes.
