Tavče gravče (baked beans in a clay pan)
The national dish: white beans with onion, paprika and mint baked in a clay pan.
Well-cooked hot dish
Ingredients
- white beans
- onion
- red paprika
- dried chilli
- mint
- flour
- oil
- salt
How it is prepared
The beans are boiled, mixed with a paprika roux and baked for 30–40 minutes until crusted.
Food safety with low immunity
- When there are lots of herbs, wash them well and cook them in the dish; during neutropenia it is wise to skip a raw herb garnish.
How to prepare it during treatment
The beans must be fully soft; add the mint during cooking. Skip the chilli with mouth sores or diarrhoea; it can be gassy — small portion.
Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →
Storage
Cool and refrigerate within 2 hours of cooking, and eat within 1–2 days. Divide large batches into small containers so they cool faster.
Reheating
Once, until steaming hot all the way through; in a microwave, stir halfway.
Symptoms it may suit
- Constipation. Fibre (pulses, vegetables, grains) may help with constipation — together with enough fluids.
- Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
- Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.
These are general observations: what suits you can change from day to day.
Treatment phases
- Before treatmentmay suit
- During a coursemay suit
- Low counts (neutropenia)Freshly cooked and hotmay suit
- Between coursesmay suit
- After treatmentmay suit
Phase notes are general. During low counts, follow only your care team’s food rules.
If you have other conditions
- Stomach and gut. High in fibre. With bowel inflammation, diarrhoea or after bowel surgery, discuss suitability with your team.
- Stomach and gut, Lung disease. Pulses or cabbage can cause wind and bloating; keep this in mind with digestive or lung conditions (bloating can make breathing harder).
- High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.
- Stomach and gut. Can be spicy. With digestive problems or mouth sores, choose a milder version.
Nutrition (per 100 g)
Nutrition figures from a reliable source have not been added for this dish yet.
More from this cuisine
Related topics
Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination
Sources
- Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
- FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
- USDA Food Safety and Inspection Service. Leftovers and Food Safety
- U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
- Food Standards Agency (UK). Chilling
- World Health Organization (WHO). Five keys to safer food manual
- Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
- National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
- BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
- U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)