Tavče gravče

Step 1: Drain the soaked 1 ⅛ lb dried large white beans, cover with fresh cold water in a large pot and bring to the boil over a high heat. Boil for 5 minutes, then drain and cover again with about 2 litres of fresh boiling water; changing the first water makes the beans gentler on the stomach.

Step 2: Add 2 bay leaves and 1 dried sweet red pepper and simmer, half covered, over a low heat until the beans are creamy right through but still whole, 60–90 minutes depending on their age. Stir in 2 tsp salt for the last 15 minutes; salting early can keep the skins tough.

Step 3: Heat the oven to 400°F. Meanwhile, warm ¼ cup sunflower oil in a frying pan over a medium-low heat and cook 2 onions slowly, stirring, until soft, sweet and golden at the edges.

Step 4: Stir 1 tbsp plain flour into the onions and cook for 1 minute until it smells nutty. Take the pan off the heat, then stir in 1 tbsp sweet paprika, ½ tsp hot paprika or chilli flakes if using, 1 tsp dried mint and ½ tsp black pepper; the oil should turn deep red without the paprika darkening.

Step 5: Ladle in a cup of the bean cooking liquid, stir to a smooth red sauce, then tip it all into the beans and mix gently.

Step 6: Pour into a shallow clay or ovenproof dish about 25 cm wide. The beans should be just covered with liquid; add more cooking water if they look dry, as they thicken a lot in the oven.

Step 7: Bake, uncovered, until the liquid has thickened to a sauce, the edges are bubbling and the surface has a darker, crinkled crust, about 40 minutes. Rest for 10 minutes before serving from the dish with bread and pickled peppers.