Macedonian Baked Beans

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A comforting North Macedonian classic, these slow-baked white beans simmer in a rich tomato and sweet pepper sauce until tender and lightly caramelized. Traditionally cooked in a clay pot (tava), the dish delivers deep, smoky-sweet flavor from roasted red peppers and sweet paprika.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 9 gFat
• 1.2 gSaturated Fat
• 48 gCarbs
• 12 gFiber
• 9 gSugar
• 15 gProtein
• 640 mgSodium
• 980 mgPotassium
• 120 mgCalcium
• 5.5 mgIron
• 48 mgVitamin C
• 1850 mcgVitamin A

Ingredients

For the beans

• 1 cup (200 g) dried large white beans (or cannellini)
• 4 cups (1 L) water, plus more for soaking
• 1 teaspoon salt

For the sauce

• 2 tablespoons sunflower or olive oil
• 1 large yellow onion, finely diced
• 1 red bell pepper, cored and diced
• 4 cloves garlic, minced
• 2 tablespoons sweet paprika (Macedonian or Hungarian)
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes (optional)
• 2 medium tomatoes, grated (or 1 cup canned crushed tomatoes)
• 1 tablespoon tomato paste
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 bay leaf
• 1 1/2 cups (360 ml) hot water or vegetable broth

For finishing

• 2 tablespoons chopped fresh flat-leaf parsley
• 1 small red onion, thinly sliced (for serving)

Directions

1. Soak the beans overnight in plenty of cold water, then drain. Place them in a pot, cover with 4 cups fresh water, bring to a boil, reduce heat, and simmer 40-50 minutes until just tender but not falling apart. Drain, reserving a little cooking liquid.
2. While the beans cook, preheat the oven to 180 degrees C (350 degrees F). In a heavy oven-safe pot or traditional clay dish (tava), heat the oil over medium heat and saute the onion for 5-6 minutes until softened and translucent.
3. Add the diced red bell pepper and cook another 4-5 minutes until it begins to soften, then stir in the garlic, sweet paprika, smoked paprika, and red pepper flakes. Cook for 1 minute until fragrant, taking care not to burn the paprika.
4. Stir in the grated tomatoes, tomato paste, salt, pepper, and bay leaf. Pour in the hot water or broth and simmer the sauce for 5 minutes to meld the flavors.
5. Add the partially cooked beans to the sauce, gently stirring so they are well coated. Cover the pot with a lid (or seal clay dish with foil).
6. Transfer to the oven and bake for 45 minutes. Remove the lid and continue baking 15-20 minutes longer, allowing the top to thicken and lightly caramelize while most of the liquid reduces.
7. Taste and adjust salt; the dish should be rich and slightly thick, not soupy. If it looks dry, splash in a little of the reserved bean cooking liquid.
8. Discard the bay leaf, sprinkle generously with chopped parsley, and serve hot in bowls topped with a few thin slices of raw red onion and a drizzle of olive oil. Traditionally enjoyed with crusty bread or Macedonian proja (cornbread).

Cook’s Notes

• For the most authentic flavor, use Macedonian sweet paprika rather than generic Spanish paprika; the color and sweetness are signature.
• If using canned beans (two 15-oz cans, drained), skip the soaking and initial simmer, and reduce oven time to about 40 minutes total.
• A spoonful of ajvar (Macedonian roasted red pepper relish) stirred into the sauce deepens the smoky-sweet character beautifully.
• Allowing the dish to rest 10-15 minutes off the heat helps the sauce thicken around the beans for the classic creamy-yet-intact texture.
• Serve with crusty bread, a simple green salad, and a glass of light red wine for a traditional Macedonian table.

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