🫘 Tavče gravče
Tavče gravče is North Macedonia's national dish: large white beans cooked with onion, sweet paprika and dried chili, then baked in a clay dish until thick, smoky and lightly crusted on top. It is entirely plant-based yet filling, and is served hot in the same earthenware pan with pickled peppers and salad.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 400 g dried white beans, soaked overnight
- 2 onions, chopped
- 1 tbsp sweet paprika
- 1–2 dried chilies
- 4 tbsp oil
- Salt, black pepper, dried mint or parsley
Method
- Boil the soaked beans in fresh water until tender, about 1 hour, keeping some cooking water.
- Soften the onions in the oil, then stir in the paprika off the heat.
- Mix the beans, onions, chilies and seasoning in a clay or ovenproof dish with enough cooking water to cover.
- Bake at 200 °C for 40–50 minutes until thick and crusted on top.
How to make it lighter
- Halve the oil in the onion base; 1 tbsp oil ≈ 120 kcal.
- Serve with a large salad to add volume.
- Beans are filling — a modest portion goes a long way.
History
The name means 'beans in a pan', after the traditional clay tavče it is baked in. It is widely regarded as the national dish of North Macedonia and is traditionally eaten on fasting days in the Orthodox calendar.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →