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Balkan Tavče Gravče | Baked Beans with Pork
(0)
70 min
Under an hour
Knuspr-Küche
Traditionelles Balkan Tavče Gravče: Weiße Bohnen und saftig angebratene Schweinenackenwürfel, sanft geschmort mit Zwiebeln, Knoblauch und edelsüßem Paprika und im Ofen perfekt überbacken. Ein herzhafter Genuss für gemütliche Herbsttage!
Ingredients
Preparation method
Preparation
Preheat the oven to 190 °C top/bottom heat. Pat the pork neck dry and cut into approx. 2–3 cm cubes. Peel the yellow onions and cut into thin half-rings. Peel and finely chop the garlic cloves. Thoroughly rinse the white beans with cold water in a sieve and drain well.
Searing & simmering
Heat 1 tbsp of vegetable oil in a large frying pan or roasting dish. Sear the pork neck cubes over high heat from all sides until nicely browned. Season the meat with 1/2 tsp of table salt and 1/2 tsp of ground black pepper, then set aside on a plate.
Add the remaining vegetable oil to the pan and sauté the onion half-rings over medium heat for 6–8 minutes until soft and golden yellow. Stir in the chopped garlic and tomato paste and roast for 1–2 minutes. Add the sweet paprika powder, stir briefly, and immediately deglaze with the warm vegetable broth.
Chef's tip
Traditionally, Tavče Gravče is baked in unglazed clay dishes. The porous clay dish retains heat optimally and provides the distinctive deep, earthy roasted flavor.
For a delicate spicy kick, you can add a pinch of hot chili flakes or dried chili peppers along with the paprika powder.
110 min
Masterpiece
