Beer Bratwurst (Tavče Gravče) Baked White Beans

Golden-browned Grimm's Beer Bratwursts nestled into creamy white beans with sweet red and yellow peppers, caramelized onions, garlic and a rich paprika sauce. Inspired by Tavče Gravče, a classic Macedonian bean dish, this hearty one-pan fall dinner is baked until bubbling, then finished with crumbled feta and fresh parsley.

These comforting flavours run deep in our kitchen and while this exact skillet version wasn't on Elaine's family table growing up, every single bite feels familiar and deeply satisfying. Serve this hot right from the pan with a warm loaf of crusty bread for dipping, and let everyone dig in! This Beer Bratwurst (Tavče Gravče) Baked White Beans recipe was created in partnership with Grimm's Fine Foods. Opinions in this post are my own.

Jump to:

• Why We Love This Recipe
• What is Tavče Gravče?
• Ingredients
• Instructions
• Tips, Substitutions & Storage
• Love this Beer Bratwurst Recipe? Try These Next:
• 📖 Recipe

Why We Love This Recipe

• Rich, Natural Sauce Texture: Mashing a small fraction of the white beans into the starchy reserved bean liquid creates a velvety, glossy sauce naturally.
• Smart Layering of Flavours: Blooming sweet Hungarian paprika off the heat prevents bitterness while drawing out intense sweet and earthy undertones.
• Visual & Textural Contrast: Intact charred onion rounds, whole sweet peppers, and golden-brown bratwursts elevate a simple rustic bean bake into a stunning table centerpiece.
• Make-Ahead Friendly: You can assemble the paprika bean base ahead of time, leaving just the quick stovetop sear and final bake for dinnertime.

What is Tavče Gravče?

Tavče Gravče (pronounced Tav-che Grav-che) is the national dish of North Macedonia. Traditionally made with white beans (tetovac), onions, oil, and sweet red paprika baked in a clay pot (tavče), it is celebrated for its creamy, velvety sauce and comforting, smoky-sweet flavour profile. In this version, we start everything right in a single skillet on the stovetop and finish it in the oven. The secret weapon here is using reserved bean liquid combined with mashing just a small fraction of the cannellini beans. That simple step produces a luxurious, clingy paprika sauce without adding heavy cream or extra flours. Serve this hot right from the pan with a warm loaf of crusty bread for dipping, and let everyone dig in!

Ingredients

Beer Bratwurst & Baked Beans

• Grimm's Beer Bratwursts
• Olive oil
• Red bell pepper
• Yellow bell pepper
• Jimmy Nardello sweet pepper or Red Sweet Italian pepper
• Yellow onions
• Garlic cloves
• Tomato paste
• Sweet Hungarian paprika
• Cannellini beans
• Chicken stock, divided
• Reserved liquid from the canned beans
• Dried mint
• Dried bay leaf
• Black pepper
• Kosher salt

To Finish

• Feta cheese
• Flat-leaf parsley
• Crusty bread, for serving

See recipe card below for details.

Instructions

Prepare the Ingredients

Preheat the oven to 400°F (205°C) with a rack positioned in the centre. Drain the cannellini beans over a bowl, reserving at least ½ cup (120 mL) of their liquid. Do not rinse the beans. Set aside. Cut the red and yellow bell peppers into ¾-inch (2 cm) pieces. Leave the Jimmy Nardello pepper whole. Finely dice one yellow onion. Trim the ends from the second onion and cut crosswise into 4 rounds, keeping the concentric rings intact.

Mince the garlic cloves and measure out remaining ingredients.

Brown the Bratwursts

Heat olive oil in a large, oven-safe skillet over medium heat. Add the bratwursts and cook for 3 to 5 minutes, turning occasionally, until browned on several sides.

Transfer bratwursts to a plate, leaving the drippings in the skillet. (Note: Since Grimm's bratwursts are fully cooked, they only need browning now and reheating later).

Brown the Sweet Peppers & Onion Rounds

Increase heat to medium-high. Add red and yellow bell peppers to the skillet. Place onion rounds flat against the surface, keeping rings intact. Add the whole Jimmy Nardello pepper. Cook for 5 to 7 minutes, turning onion rounds carefully once, until golden on both sides. Stir bell peppers occasionally until lightly browned in spots. Turn the Jimmy Nardello pepper to develop lightly blistered areas. Transfer onion rounds and Jimmy Nardello pepper to the plate with the bratwursts. Leave bell peppers in the skillet.

Build the Paprika Base

Reduce heat to medium-low. Add diced onion to the skillet with the bell peppers. Cook for 6 to 8 minutes, stirring occasionally, until softened and lightly golden. Add minced garlic and cook for 30 seconds until fragrant. Stir in tomato paste and cook for 1 minute. Crucial Step: Remove skillet from heat. Add sweet Hungarian paprika and stir for 15 to 20 seconds, allowing it to bloom in warm oil. (Do not fry paprika over high heat, as it scorches quickly and turns bitter).

Add Beans & Liquid

Return skillet to medium-low heat. Pour in ½ cup (120 mL) reserved bean liquid and ¾ cup (180 mL) chicken stock, scraping the skillet bottom to release browned bits. Add drained cannellini beans, dried mint, bay leaf, and black pepper. Stir gently to coat beans in paprika sauce without breaking them.

Using the back of a wooden spoon, mash about ¼ cup of beans against the skillet side and stir back into sauce. Bring to a gentle simmer for 2 to 3 minutes. Taste and season lightly with kosher salt if needed. Sauce should look loose with visible liquid. Nestle the 4 browned onion rounds into the beans, keeping the top surfaces exposed. Position the whole Jimmy Nardello pepper near the edge.

First Bake

Transfer uncovered skillet to preheated oven. Bake for 10 to 15 minutes, until sauce begins to thicken and bubble.

Remove skillet and check consistency. If sauce has thickened excessively, stir in 2 to 4 tablespoons of remaining chicken stock.

Arrange Bratwursts & Final Bake

Nestle browned bratwursts into beans in a loose fan pattern, browned sides up. Use a spoon to bring colourful bell peppers to the surface around sausages, keeping onion rounds visible.

Return uncovered skillet to oven and bake for another 10 to 15 minutes, until sauce bubbles around edges, beans are creamy, and bratwursts are heated through. (If sauce appears dry at 10 minutes, add a splash of remaining stock). Desired consistency: Plump beans coated in a glossy brick-red paprika sauce with enough liquid remaining to spoon generously.

Finish & Serve

Remove skillet from oven and let stand for 5 minutes. Remove bay leaf. Scatter crumbled feta over beans and between bratwursts. Sprinkle with fresh parsley. Serve warm directly from skillet with warm crusty bread.

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Tips, Substitutions & Storage

Tips & Techniques

• Why Reserve Bean Liquid? The natural starches in the canned bean liquid help create an emulsion with olive oil and tomato paste, giving the paprika sauce a clingy, rich texture without adding cornstarch or flour.
• Blooming Hungarian Paprika: Paprika contains high levels of natural sugar that burn instantly when exposed to direct skillet heat. Removing the pan from the heat source before stirring in paprika ensures full flavour extraction without harsh bitterness.

Variations & Substitutions

• Sausage Options: Grimm's Sizzlin' Bratwurst Smokies or Original Bavarian Smokies make ideal direct swaps since they are also fully cooked and pack warm, savoury spices. For a rustic twist, Grimm's Mennonite Style Farmer Sausage or Ukrainian Sausage also pair wonderfully with the sweet paprika bean base. Ensure raw sausages are cooked through to 160°F / 71°C.
• Vegetarian Option: Omit bratwursts and swap chicken stock for vegetable broth. Add smoked paprika or a drop of liquid smoke to maintain savoury richness.
• Beans: Cannellini beans provide a soft, creamy bite. Great Northern beans or traditional navy beans work equally well.

Make-Ahead & Storage

• Make-Ahead: Prepare bean and pepper base up to 24 hours in advance. Cool promptly and refrigerate in an airtight container. When ready to serve, reheat bean mixture in a skillet with a splash of stock, then proceed with baking and browning sausages.
• Storage: Refrigerate leftovers in airtight containers for up to 3 to 4 days. Reheat thoroughly on the stovetop or in the oven, adding a splash of chicken stock or water to loosen the sauce as beans absorb liquid over time.