-
1
Place the beans in a 5- or 6-quart pot and cover with water so that the water goes about 2 inches above the beans.
-
2
Pour in the 3 tablespoons of oil.
-
3
Add in the quartered onion and dried chili peppers.
-
4
Cook the beans over medium-high heat until soft, about 1 1/2 to 2 hours.
-
5
Stir often and add warm water as it evaporates.
-
6
You are looking for a stew-like consistency.
-
7
Once the beans are tender and cooked, prepare the roux.
-
8
Do not remove beans from heat.
-
9
To make the roux, slightly heat the oil in a frying pan over medium heat.
-
10
Stir in the paprika and keep stirring until thoroughly combined and fragrant.
-
11
Pour the roux into the pot with the beans and stir.
-
12
Mix in a tablespoon of salt and continue to boil for 2 to 3 minutes.
-
13
Remove from heat.
-
14
Preheat oven to 400 F.
-
15
Carefully pour the beans into a large casserole dish, a Dutch oven, or a large clay pot.
-
16
You dont want to pour in all the water from the pot.
-
17
Just add enough water to barely cover the beans.
-
18
Place the sliced rounds of onions and the cooked chili peppers on top as garnish.
-
19
Taste and add salt and pepper if needed.
-
20
Bake the beans for 30 minutes, or until a crusty layer forms on top of the beans.
-
21
Remove pan from the oven and let beans cool 15 minutes before serving.
-
22
Add chopped parsley for garnish.
-
23
You can enjoy Tavce Gravce as a side dish to any meal, or as a meal on its own with a side-salad sprinkled with white sheep cheese or feta cheese, and a loaf of crusty bread.
