Tavce Gravce

Instructions

1. 1 Drain the soaked beans and place in a large pot with fresh cold water. Bring to a boil and cook for forty-five minutes to one hour until the beans are almost tender but still hold their shape. They will finish cooking in the oven. Drain, reserving two cups of the cooking liquid.
2. 2 Heat the vegetable oil in a large ovenproof casserole or earthenware dish over medium heat. Saute the diced onions and bell peppers for eight minutes until softened and beginning to caramelize. Add the garlic and cook for one more minute until fragrant.
3. 3 Add the paprika, cayenne, dried mint, and tomato paste to the vegetables. Stir for two minutes to bloom the spices and cook out the raw tomato paste flavour. The mixture should turn a deep red and become very aromatic from the combination of paprika and mint.
4. 4 Add the partially cooked drained beans to the casserole and stir to combine with the spiced vegetables. Pour in the reserved bean cooking liquid until the beans are just barely covered. Season generously with salt and pepper, stirring once to distribute.
5. 5 Cover the casserole with a lid or aluminum foil and bake at 180C for one hour. Remove the cover for the last twenty minutes to allow the top to develop a golden crust while the beans finish absorbing the liquid and becoming completely tender and creamy.
6. 6 The finished tavce gravce should have beans that are creamy on the inside with a slightly crusty top layer, surrounded by a thick, paprika-red sauce. Garnish with fresh parsley and serve hot directly from the earthenware dish with crusty bread on the side.