Macedonian Baked Beans

This hearty recipe takes inspiration from tavce gravce, the national dish of Macedonia.  This recipe can be found on our bags of Cranberry Beans.

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Votes: 12
Rating: 4.33
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Servings 4 - 8 servings
Prep Time 15minutes
Cook Time 90 - 110minutes
Passive Time 15minutes
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 12
Rating: 4.33
You:
Rate this recipe!
Servings 4 - 8 servings
Prep Time 15minutes
Cook Time 90 - 110minutes
Passive Time 15minutes
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Heat 1 Tbsp canola oil in a medium pot over medium-high heat. Add chopped onion and sauté until soft, about 5 minutes.
  2. Add diced chipotles, adobo sauce, bay leaf, Bob’s Red Mill Cranberry Beans and water. Cover, increase heat to high and bring to a boil. Reduce heat to medium-low and simmer until beans are soft 60 – 80 minutes. Remove from heat. While beans are cooking, preheat oven to 400°F.
  3. In a small sauté pan, heat ¼ cup canola oil over medium heat. Add paprika and stir until fragrant, 1 – 2 minutes. Add to beans along with salt and mix well. Remove bay leaf from beans.
  4. In a medium sauté pan, heat the remaining 2 Tbsp of oil over medium heat. Add sliced onion and cook until soft, about 5 – 10 minutes.
  5. Transfer beans to a 9x9-inch baking pan and top with sautéed sliced onions. Bake until the top is crusty, about 30 minutes. Cool 15 minutes before serving.
Recipe Notes

This is a wheat-free recipe but may contain traces of gluten.

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