Lima Bean Casserole (Tavce-Gravce)

Lima bean casserole is a very popular dish in Macedonia and most Balkan countries. This dish goes well with potato salad and tastes great, even one or two days after preparing.

1 pound white lima beans
2-3 medium onions, diced
2 medium sized carrots
4 tablespoons sunflower oil (to sauté the onions and carrots)
2 garlic cloves, minced
2 bay leaves
1 tablespoon paprika powder
1 tablespoon flour
2 cups water (saved from the drained beans)
Ground salt and black pepper to taste

1. Boil beans on high for about five minutes, then drain completely, and add fresh water, bay leaves, and salt to taste. Then cook beans for about 2 hours over low heat. Check beans occasionally to ensure you don’t dry them out. Drain beans and pour them into a baking dish or a terracotta dish, but make sure to save the water.
2. In a separate pan, sauté onions and carrots until nicely caramelized, then add paprika, garlic, black pepper, and a tablespoon of flour, and mix it all into the cooked beans. Carefully combine and put in a baking dish of your choice. Pour the water you saved over the beans, top with bacon or sausages, and bake.
3. Bake for about 20 minutes at 425 degrees F until a thin crust is formed on top of beans.