MACEDONIAN TAVČE GRAVČE

A simple, slow-cooked Macedonian bean stew using white beans for a creamy texture and steady blood sugar release, flavored lightly with vegetables and herbs—perfect as a pescetarian side or main.

INGREDIENTS
- 2 cups dried white beans (soaked overnight and drained)
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 tablespoons olive oil
- 1 teaspoon paprika (mild)
- 1 bay leaf
- Salt and black pepper to taste
- 4 cups vegetable broth or water

INSTRUCTIONS
- In a large pot, heat olive oil over medium heat and sauté onion and carrots until softened, about 5 minutes.
- Add soaked beans, paprika, bay leaf, salt, pepper, and broth.
- Bring to a boil, then reduce to a simmer and cook covered for 1-1.5 hours until beans are tender.
- Remove bay leaf and adjust seasoning before serving warm.

NOTES
- For pescetarian variation, serve with a side of grilled white fish (limit to once weekly). This dish avoids high-glycemic ingredients for balanced energy.

NUTRITION
- Approx. per serving (4 servings): 250 calories, 12g protein, 35g carbs (low GI from beans), 6g fat, 10g fiber. Rich in plant-based protein and fiber for slow blood sugar response.