Baked beans

There are two main types of baked beans in south east Europe, the Macedonian "Gravče na tavče" and "prebranac". The main difference is in the type of bean being used. Large white type of kidney bean called Tetovac is used in "gravče na tavče" while brown kidney bean type is used in prebranac. During the season when fresh tomato and paprika are available they will give even better taste to the dish. During winter the dish is usually made without vegatbles.
Bacon can be used but it is not necessary since this dish is primarily eaten as an accompaniment to meat (grill, roasted or cooked). You can decide by yourself to use bacon or leave it out. Personally I prefer to use bacon because when roasted in the beans it adds a special flavour to the dish. 
The best way to prepare this dish is in a earthen pot.



Category: side dish, baked dish
Prep time: 10min
Cooking time: 30min
Portions: 4

Ingredients:
800g canned large white kidney beans
2 tbsp of tomato puree
1 medium onion
1 tbsp sweet powdered paprika
1 tsp concentrated tomato puree (optional)
Chilli pepper (optional)
Chilli powder (optional)
200g bacon (optional)
Lard (optional)
Oil
Fresh tomato (optional)
Fresh bell pepper (optional)


Instructions:
Finely dice the onion. If using bacon, cut the bacon into pieces approximately 3x5 cm and put into a frying pan to melt the fat from the bacon. If not using bacon then heat up some lard or oil in the frying pan. Simmer the onions on medium heat. Add salt as the it helps the onion to dissolve. Dice the bell pepper and fresh tomato (if used). Add to the pan and simmer for a few minutes with the onion. Add powdered paprika, chilli (if desired) and concentrated tomato or tomato puree then stir well. Drain the beans from the can and add them to the frying pan. Cook about 5 minutes. Transfer to a earthen baking pot and bake in the preheated oven 200C for about 30min.

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