Craving a wholesome meal packed with rich smoky flavors and hearty textures? This baked beans and sausage recipe inspired by the traditional Macedonian dish Tavče Gravče is the perfect comfort food. Known for its rustic appeal Tavče Gravče meaning “beans in a pan” is a beloved staple in Macedonian cuisine featuring a flavorful blend of butter beans smoked sausages onions and spices baked until tender and golden.
In this modern adaptation canned butter beans replace the traditional tetovac beans offering convenience without sacrificing taste. Tetovac beans named after the city of Tetovo in northwestern Macedonia are prized for their size and texture but butter beans provide a creamy and plump alternative that’s easy to find. If unavailable cannellini beans also work well.
The magic of this dish lies in the slow-baked fusion of sautéed yellow onions red bell peppers garlic and sweet paprika along with smoked sausage like kielbasa or bratwurst. Optional dried mint adds subtle sweet and earthy notes enhancing the rich flavor profile.
A key tip—before draining the canned beans reserve 1½ cups of the liquid. This reserved liquid along with a bit of water is added back in to keep the beans moist and tender during baking. A Dutch oven with a wide base ensures that enough liquid evaporates giving the top layer of beans a slightly crisp texture.
After baking the sausages are sliced and stirred back into the bean mixture which thickens further as it cools. Topped with freshly chopped flat-leaf parsley and served alongside crusty bread this dish is satisfying warming and perfect for a family dinner or casual gathering.
Baked White Beans with Smoked Sausages and Peppers
Total Time: 1 hour 50 minutes (includes 20 minutes active prep)
Servings: 6
Ingredients:
- 4 tablespoons neutral oil such as grapeseed divided
- 2 medium yellow onions chopped
- 2 medium red bell peppers chopped and seeded
- Kosher salt and ground black pepper to taste
- 6 garlic cloves thinly sliced
- 4 teaspoons sweet paprika
- 1½ teaspoons dried mint (optional)
- Three 15½-ounce cans of butter beans 1½ cups liquid reserved rinsed and drained
- 2 dried árbol chilies or ¼ teaspoon red pepper flakes
- 1 to 1¼ pounds smoked sausage such as kielbasa or bratwurst
- ¼ cup chopped fresh flat-leaf parsley
Instructions:
- Preheat oven to 400°F placing a rack in the lower-middle position.
- In a large Dutch oven heat 3 tablespoons of oil over medium-high heat. Add onions bell peppers and 1 teaspoon salt cooking until lightly browned about 8 to 10 minutes.
- Stir in garlic paprika mint and black pepper cooking for 1 minute until aromatic.
- Mix in the beans reserved liquid chilies and 1½ cups water. Bring to a simmer stirring occasionally.
- Nestle sausages into the mixture drizzle with remaining tablespoon of oil and transfer to the oven. Bake uncovered for 1 to 1¼ hours until sausages are browned and top beans are crisp.
- Remove from oven and let sit uncovered for 15 minutes. Slice sausages stir into beans discard chilies if used and season to taste. Garnish with parsley and serve.
