Macedonian Baked Beans (Tafche Gravche)

'Tafche Gravche', which literally translates to "pot beans" is a traditional Macedonian dish that is hearty, filling and uses very few humble ingredients. We grew up eating this dish at our Baba's house and absolutely love it. Before this year, we had never made it ourselves but decided now was the time to learn! Took us a few goes to get right (after asking our baba and aunty how they prepare it) and we think this version is pretty damn good. You can choose to eat it as a stew or cook it further in the oven (which is the traditional way) but either is delicious!

Ingredients:

• 500g dried Northern or white beans (soaked overnight)

• 2 red capsicums, with stem/pith removed and cut in half

• 2 brown onions, finely diced

• 4 cloves garlic, crushed and finely chopped

• 2 bay leaves

• 1 tbsp Vegan chicken stock powder (optional)

• Salt and pepper

Zaperska (flour thickener):

• 3 tbsp Vegetable or Rice bran oil

• 2 tbsp plain flour

• 3 tsp sweet paprika

Method:

1. In a large saucepan, heat up a little olive oil and fry the onion and garlic until aromatic and translucent.

2. Drain the soaked beans and transfer them to the saucepan.

3. Cover with water (don't add too much water, you just want to be able to cover the beans).

4. Add the capsicum to the pot and bring to a boil, cooking for about 25 minutes or until the capsicum is soft.

5. Remove the capsicum, place it in a bowl and cover straight away to allow it to steam further.

6. Reduce the heat, add the bayleaves and vegetable stock and continue to simmer the beans. After 5 minutes or so, start peeling the skin off the capsicum.

7. Using a fork, mash up the capsicum (you can leave it a bit chunky if you prefer more texture), then transfer it back to the pot.

8. Continue simmering the beans on low heat for 20 minutes. Add salt and pepper to taste.

9. In a small saucepan, pour some vegetable oil so it covers the entire base (approx 3 tbsp). Add the flour, mix with a fork and cook on medium heat until you get a thin batter consistency.

10. To check that the flour has cooked, drop a little bit of it in the simmering bean stew and if it sizzles, then it is ready.

11. Remove the small saucepan from the heat and stir in the paprika.

12. Slowly pour this batter into the main pot, making sure to stir and continue cooking the beans on low heat until it thickens. Taste to see if it needs extra salt, then serve.

13. OPTIONAL: Pour beans in a oven safe pan and bake in a preheated oven at 200 degrees celcius for 45 minutes or until a dark brown crust forms on top of the beans. Enjoy with some crusty homemade bread!