Chef-tested recipe
North Macedonia’s baked bean dish with onion, paprika and peppers, finished in a clay-style baking dish.
Recipe at a glance
- Servings
- 6 servings
- Prep Time
- 20 minutes plus soaking
- Cook Time
- 1 hour 40 minutes
- Best Served With
- Bread, pickled peppers or grilled meat
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Ingredients
- 500 g dried white beans, soaked overnight paid link
- 250 g onion, sliced
- 2 dried red peppers or fresh mild peppers paid link
- 40 ml sunflower oil paid link
- 8 g sweet paprika
- 2 g hot paprika, optional
- 2 bay leaves
- 10 g salt paid link
- 2 g black pepper
- 1.5 litres water, plus more as needed
Method
Drain beans, cover with fresh water and simmer with bay leaves until tender but not falling apart, about 60–75 minutes.
Cook onion and peppers in oil until soft. Stir in paprika off the heat so it does not burn.
Combine beans with the onion mixture and enough bean cooking liquid to keep them saucy.
Transfer to a baking dish and bake at 200°C for 25–30 minutes until the surface sets and the sauce thickens.
Season to taste and rest 10 minutes before serving.
Beginner Technique Notes
Keep some bean cooking liquid for the bake. The finished dish should be creamy inside, not dry.
Substitutions
Use cannellini or navy beans if traditional Macedonian beans are unavailable. Adjust cooking time to the bean variety.
Storage
Refrigerate for up to 3 days. Reheat covered with a splash of water if needed.
Allergen Notes
No major allergens are required in the base recipe.
Always Cook with Heart. Always!
