This lovely, tasty “stew” is all done in one pot, which appeals to many home cooks. The time commitment is nearly two hours, so it is not necessarily a weeknight effort. Our concern was if the butter beans would hold up and not turn to mush in that amount of time. Spoiler alert—they were perfect. And all of the wonderful flavors melded together. It’s even better as leftovers!
The story from Milk Street reads “tavče gravče, which translates as “beans in a pan,” is a Macedonian classic. Traditionally, large dried white beans called tetovac, named after a city in northwestern Macedonia, are the star of the rustic dish, while onions, garlic, peppers and paprika provide deep, rich flavor and color.”
The convenience of canned butter beans, which are plump, creamy and the best widely available alternative to tetovac beans was the obvious choice here. If butter beans are difficult to find, cannellini beans work, too. Combined with sautéed aromatics and baked for an hour with smoked sausages, the beans turn silky-soft and deeply flavorful. Serve with crusty bread on the side.
Don’t forget to reserve 1½ cups of the bean liquid before draining the cans. The liquid is added to the pot and keeps the beans plump and moist during baking. (If the amount of liquid from the cans comes up short, make up the difference with more water.) To ensure enough liquid evaporates during cooking, use a Dutch oven with a wide diameter—ideally between 11 and 12 inches.
We used smoked chicken Andouille sausages, and paired with a thick, crusty slice of toasted olive loaf and a side salad.
Baked White Beans and Sausages with Paprika, Onions and Sweet Peppers
Ingredients
- 4 Tbsp. grapeseed or other neutral oil, divided
- 2 medium yellow onions, chopped
- 2 medium red bell peppers, stemmed, seeded and chopped
- Kosher salt and ground black pepper
- 6 medium garlic cloves, thinly sliced
- 4 tsp. sweet paprika
- 1 1/2 tsp. dried mint (optional)
- 3 15½-oz. cans butter beans (1½ cups liquid reserved), rinsed and drained
- 2 dried árbol chilies OR ¼ teaspoon red pepper flakes
- 1-1 1/4 lbs. smoked sausage, such as kielbasa or bratwurst
- 1/4 cup lightly packed fresh flat-leaf parsley, chopped
Directions
- Heat the oven to 400°F with a rack in the lower-middle position. In a large Dutch oven over medium-high, heat 3 tablespoons of the oil until shimmering. Add the onions, bell peppers and 1 teaspoon salt; cook, stirring occasionally, until lightly browned, 8 to 10 minutes.
- Add the garlic, paprika, mint (if using) and ½ teaspoon pepper; cook, stirring, until fragrant, about 1 minute. Stir in the beans and reserved liquid, árbol chilies and 1½ cups water. Bring to a simmer, stirring occasionally, then nestle the sausages into the pot and drizzle the surface with the remaining 1 tablespoon oil. Transfer to the oven and bake, without stirring, until the sausages are browned and the beans on the surface are slightly crisped, 1 to 1¼ hours.
- Remove the pot from the oven and let stand, uncovered, for about 15 minutes; the bean mixture will thicken as it cools. Transfer the sausages to a cutting board. Cut them into pieces, return them to the pot and stir into the beans. Remove and discard the árbol chilies (if used). Taste and season with salt and pepper, then sprinkle with the parsley. Serve from the pot.
Recipe by Courtney Hill for Milk Street
Accounting for Taste 
YUMMMY!!!!!!
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