Courtesy of Embassy of the Republic of North Macedonia in Japan
- 4 cups white beans (~500g)
- 3 tablespoons sunflower oil
- 1 large onion, quartered
- 2 dried whole chili peppers
- 1 tablespoon salt
- 1 large onion, sliced into ⅛-inch thick rounds
- salt and pepper to taste
- Chopped parsley
For the Roux
- ½ cup sunflower oil
- 2 tablespoons paprika powder
- Place the beans in a 5-qt. or 6-qt. (4.5 litre-5.5 litre) pot and cover with water about 5 cm above the beans.
- Pour in the oil.
- Add the quartered onions and dried chili peppers
- Cook the beans over medium-high heat until soft, about 1½ to 2 hours.
- Stir often and add warm water as it evaporates. You are looking for a stew-like consistency.
Once the beans are cooked, prepare the roux. Do not remove beans from heat.
- Slightly heat the oil in a frying pan over a medium flame.
- Stir in the paprika and keep stirring until just thoroughly combined and fragrant.
- Pour the roux into the pot with the beans and stir.
- Mix in a tablespoon of salt and continue to boil for 2 to 3 minutes.
- Remove from heat.
- Preheat oven to 205 C (400 F).
- Carefully pour the beans into a large casserole dish, a Dutch oven, or a large clay pot. You don’t want to pour in all the water; add enough water to barely cover the beans.
- Place the sliced rounds of onions and the cooked chili peppers on top as garnish.
- Add salt and pepper to taste.
- Bake the beans for 30 minutes, or until a crusty layer forms on top of the beans.
- Remove and let cool 15 minutes before serving.
- Add chopped parsley as garnish.