[citation needed] The basic ingredients in tavče gravče are: The beans are cleaned and then soaked in cold water – preferably overnight, but, if time is an issue, they may be soaked for several hours or until the beans have become soft.

This changing of the water at several points in the cooking process makes the beans more digestible by leaching out of them some of the indigestible sugars that can often cause flatulence.

Some cooks may also add dried meats such as smoked pork, bacon or suho meso to the mix.

When the beans are boiled and when all the ingredients have been added, they are put in an earthenware pot covered with a lid and baked in an oven at 220 °C.

The traditional earthenware pot not only gives the dish a pleasingly rustic appearance when it is served, piping hot, from the oven, but also keeps it hot and, if used regularly and kept in good condition, can even impart a special flavour to the dish – in much the same way that the traditional unglazed earthenware cazuela can do.