Casserole of White Bean Stew
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White Bean Stew


Macedonia   -   Tavčhe Gravčhe | Fasoulotavas (Greece)
Makes:
Effort:
Sched:
DoAhead:  		 3.5 #
**
2-1/4 hrs
Yes		 The national dish of Macedonia, served at celebrations and Friday meals - popular through all the Balkans, and Greece. Serve hot or at room temperature. See Comments.

2
7
8
1
1
2
4-1/2
2
1
1
c
oz
oz
T
t
T
c
t
T
T
White Beans, dry (1)  
Onions
Bell Pepper red
Olive Oil ExtV
Paprika
Flour, all purp
Water, boiling.
Salt
Mint, fresh
Parsley, fresh
Do-Ahead   -   (6 to 8 hours - 5 min work)
  1. Soak WHITE BEANS for 6 hours to overnight with water to cover and 1/2 Tablespoon salt.
Prep   -   (30 min - 15 min work)
  1. Drain White Beans and place in a saucepan with water to cover. Bring to a boil and simmer for 25 minutes or until tender. Drain and set aside.
  2. Dice ONION small. Dice Bell Pepper fairly small. Mix.
  3. Chop Mint and Parsley medium. Mix.
Run   -   (1-3/4 hrs)
  1. Preheat oven to 375°F/190°C.
  2. Bring Water to a boil.
  3. In a Dutch oven, stovetop clay pot, or similar, heat Olive Oil and fry Onion mix and Paprika. Fry stirring until Onions are translucent, but no browning.
  4. Stir in Flour and continue to fry stirring another 2 minutes or until the flour starts to brown.
  5. Stir in Boiling Water, Salt, and Beans. Stir gently and bring to a simmer.
  6. Cover the pan with its lid, or with aluminum foil. Place in the oven and bake for 1 hour. Check water near the end, and add boiling water as needed - you should be able to still see liquid.
  7. Uncover the pan. Sprinkle with Mint mix. Slide back in the oven uncovered and bake another 30 minutes.
  8. Serve hot as a main or side dish or at room temperature as an appetizer. If you will serve at room temperature put in a touch more salt.
NOTES:

  1. White Beans:

      These should be large ones, Great Northern or White Kidney Beans. They should be no more than a year old or they won't cook well. Yes, soak with salt, see our Soaking / Brining Dried Beans.

  2. Comments:

      This dish is made on the stovetop and finished in the oven. In olden times it was made in a clay pot cooked for hours at low heat in a wood fired oven. Today, recipes vary as to how long the stovetop cooking, how hot the oven, and how long the baking. Traditionally this dish is vegetarian for Fridays, Lent, and Church Holy Days, when meat is forbidden. Otherwise it may be served accompanied with sausages or pork ribs. Some recipes are more elaborate with a wider array of vegetables.

  3. History:

      After years of argument with Greece over the name and flag, in 2019 Macedonia was renamed as North Macedonia, with a new flag. It is still commonly called "Macedonia" by people and press. The other Macedonia is called "Greek Macedonia". Tavche Gravche may have been introduced to the region in the 15th century, but current styles date no earlier than the 16th century, after Common Beans and Peppers were introduced from the Americas. The name means "Beans in a Tava". Unlike in India where a Tava is a slightly concave disk of steel, in the Balkans it is a pan or pot.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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