14 ouncesdry white flat beans (about 1.75 cups)tetovac, lima, butter bean, great northern, or navy beans
14ouncesyellow or white onions (about 3 medium-sized onions, or about 1:1 ratio of beans to onions)peeled, cut into half-moons
ground pepper to taste
2tablespoonsstock powderor Vegeta, or 2 bouillon cubes
3-5teaspoonspaprikasweet, smoked, spicy or sharp
5-6ouncesvegetable oilor sunflower, avocado, etc.
(Optional) meat smoked beef, bacon, ham, prosciutto, kielbasa, spare ribs, roast pork, turkey legs, thighs, etc. (Look at the notes!)
(Optional) 2-3 cups brothif using broth instead of water, adjust the seasonings
Instructions
Soaking the Beans
Sift through the dry beans and remove any debris. Wash them thoroughly. Transfer to a large pan and cover with plenty of water. (Optionally) add baking soda to the water. Let the beans soak overnight.
Cooking the Beans
The following day strain the beans, and wash them once again. Transfer to a large pan and cover with about 6-8 cups of fresh water. Bring to a boil on high, then bring the temperature down to medium.
Cook beans for another hour, or until they're soft but not falling apart. While the beans are cooking, remove the foam that forms on top of the pot and stir every once in a while.
Test for softness by carefully taking out one or two beans, washing them in cold water, and pressing them with your fingers. You should be able to easily pinch them.
Frying the Onions
Heat oven to 480°F (250°C).
About 40 minutes after you've put beans to cook, heat oil in a large pan on high. Add onions and lower the temperature to medium. Simmer for 15-20 minutes, or until onion crystalizes but isn't completely brown. Transfer to a greased baking pan.
(Optional) If using meat, you can crisp it with onions as well, per your preference. Alternatively, you can add it to the pan uncooked. (We sometimes fry the meat with the onions, and sometimes not.)
Transferring to the Pan
Remove beans and onions from heat. Strain the beans, however, keep about 2-3 cups of water in which it was cooked.
Transfer the beans to the baking pan, on top of the onion. Add the spices and (if you haven't yet, and plan to use it) meat on top. Mix thoroughly until all ingredients are well integrated. Finally, add the bean water (or fresh water, or broth) to the pan and transfer it to the oven. Lower heat to 390°F (180°C).
Baking
Bake beans for 30 to 40 minutes. Adjust the temperature if needed. Check once or twice during the baking. At the end, the beans (and meat) should be baked and soft with a slight, non-dry crispiness in parts, and the fluid level should be in the lower third of the pan (or gone).
Handling
Serve as a side or main dish with bread, and sald.
Store covered in an airtight container in the fridge, for up to 48 hours.
Reheat using your favorite method. Add a little bit of broth or water if they look dry.
If freezing: after the beans cool down completely, transfer them to an airtight container (or a freezer bag) and place them in the freezer for up to 2 months. When ready to consume, thaw them on the counter (or in the fridge overnight), and reheat by using your preferred method. (Add some broth or water if the beans look dry.)
Video
Notes
Video
The video depicts a non-meat version of Macedonian baked beans.
Preparation Time
Although the preparation time is 1 hr and 45 min, take into account that the dry beans have to be soaked overnight.
Nutrition
Nutritional information is a rough estimate calculated without meat.
Adding Meat
The volume of meat will depend on whether you're making a side or a main course, and for how many people you're making it. For example, 2-3 medium sausages for 2 people as a main course. Two turkey legs for 2 people as a main course. If making it as a side, 7-8 ounces of spare ribs, bacon, or cubed ham might be enough. (These are just suggestions!)