I needed to back these for longer to get the crust all over; as the crusty bits tasted the best, specially with the sausage. The lot was eaten and the boys thought it was good, nothing really wow, but then they are getting a little tired of all the different meals. As my husband said, we have some stars, never to be seen again.....
Tavche Gravche Recipe (Macedonian Baked Beans)
These beans can be made as written below, or you can add sliced fried polish sausage. NB: We had sausages with them!
Serves: 6 servings
Ingredients
- 2 cups white beans
- 2 medium onions (chopped)
- 1 bay leaf
- 1 dried red pepper
- 4 cloves garlic
- 2 tablespoons high temperature oil (sunflower, peanut, canola)
- 1 sprig fresh mint or 1 teaspoon dried mint
- 1 tablespoon paprika
- ½ teaspoon dried coriander seed
- salt and pepper to taste
Instructions
- Rinse beans and place in a medium pot and cover with about six cups water. Water should twice the height of the beans.
- Add chopped onion, dried pepper, bay leaf and garlic.
- Bring to a boil, and then reduce to simmer until soft. The required time will depend on the freshness of beans used, usually no more than three hours. (If you want to speed them along, soak the beans in water the night before.)
- Preheat oven to 400 degrees fahrenheit.
- Once the beans are soft, heat oil in a small frying pan. Quickly stir in paprika and allow to sizzle for about 10 seconds (or less) until the paprika just begins to change color. (Do not let the paprika get too dark. If it looks dark brown or black it is best to start over with fresh paprika.)
- Add oil and paprika to the beans, then stir in coriander, mint, salt, and pepper.
- Pour the bean mixture into an oven safe pan. In Macedonia, an earthen pot would be used, but a cast-iron braising pan works just as well.
- Bake at 400 degrees for about 45 minutes to 1 hour, until a dark brown/black crust forms on top of the beans.
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