Tavce Gravce Recipe

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Pour the beans in a pot and soak them in water (about 2 inches above the beans). Let the beans soak for at least 2-3 hours.

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2. Drain the water out, pour a new set of water (about 2x the volume of the beans), and add a tablespoon of sunflower oil.

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Add four quartered onions, 3-4 dried chili peppers, 3 bouillon cubes, 5 bay leaves, and 1 tablespoon of red pepper into the water.

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4. Cook the beans over medium heat

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until soft, around 45-60 minutes if you previously soaked the beans or around 2 hours if you didn’t.

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5. Don’t forget to keep checking on the beans, stir often, and keep adding warm water as the water evaporates. Aim for stew-like consistency.

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5.1 Optional: If you have the time, turn the fire off and let the beans soak in the mix for

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around an hour. This isn’t a must but it makes the beans a lot softer and tastier.

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Drain the beans and take out the leaves.

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The next part of the process is to start preparing the roux.

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7. Take out the Tava, soak it in sunflower oil and heat it up.

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8. Add some red pepper (paprika) to the sunflower oil and mix until the oil and paprika combine.

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9. Add finely chopped celery and smashed garlic cloves to the mix and preheat your oven to 190 °C.

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10.  Pour some tomato sauce and 1 tablespoon of salt to the beans, and mix. You should

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get a light red/ orange color.

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11.  Take some of the water out and pour the beans in the Tava. You’ll want to leave just

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enough water to barely cover the beans.

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12.  Bake for one hour.

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13.  Add some fresh peppers (cut into half) and place them on top. Push them down so

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they grill up evenly.

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14.  Increase the heat to 220 °C for 5 minutes.

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15.  Add sliced onions, dried peppers, and chopped parsley on top as garnish.

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16.  Let it cool off for 15 minutes before serving and enjoy your meal!