The Macedonians are legends in my book. Their national dish is baked beans!!!
If you hail from the FYROM you don't crack open a tin of Heinz for your bean fix , you make it from scratch. No matter that it is comfort food and cheap to make; in the UK, if you make your own baked beans then they're 'posh' baked beans. Traditionally served with sausages and bread, it's one fried egg and some grilled bacon away from the best English/Macedonian cooked breakfast ever. If you have a slow-cooker put them in to cook the night before for a hearty breakfast in the morning. ... I don't have a slow cooker, somebody buy me a slow cooker please.
- 800g tinned butter beans (470g drained)
- 1 carrot
- 2 onions
- 2 garlic cloves crushed
- 1 red pepper
- 1.5 tbsp paprika
- 4.5 tbsp olive oil
- Salt and pepper to taste
- 1 bay leaf
- Chunky bread
NUTRITIONAL CONTENT PER PORTION
- Calories | 315
- Fat | 17.3g
Serves | 4
Prep Time | 20 minutes
Cooking Time | 2 hours 15 minutes
- Preheat the oven to 180˚c.
- Finely dice the carrot, the garlic and one of the onions, saute in a large heavy-based pan in 1 tablespoon of olive oil until transluscent and cooked through. Transfer to a bowl and blend with a stick blender (or with a fork if you don't have one) until smooth.
- In the same pan heat 3 tablespoons of olive oil, remove from the heat and stir in the paprika. Pour into the carrot/onion puree and mix well. Add salt and pepper to taste and then 100ml of water a tablespoon at a time, stirring between each addition.
- Chop the red pepper in half lengthways, discard the core and seeds. Sprinkle salt and half a tablespoon of olive oil. Grill skin side up until charred. Cover immediately with clingfilm (saran wrap) or put in a sandwich bag. Leave for five minutes then peel off the skin and slice into strips.
- In a casserole dish pour in half of the carrot/onion puree followed by the drained butter beans, the peppers and the remaining puree. Chop the second onion into large chunks and add to the beans together with the bay leaf Pour in water until it reaches no higher than 1 cm above the beans.
- Cover with a tight lid and cook for approximately 2 hours until the sauce has thickened.
Based on a recipe found at www.moirecepti.mk