Baked White Beans and Sausages with Paprika, Onions and Sweet Peppers
A delicious, creamy-crispy mess of white beans with deep flavor, minus the slow cooking.
- Makes6 servings
- Cook Time1 hour 50 minutes
- Active time plus cooling20 minutes active
- 15
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.
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).
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