Baked beans the Macedonian way, in the same clay dish my mother used. The national dish of our kitchen.
Simmer the soaked beans with the halved onion and bay leaves until tender but not collapsing, about 45 minutes. Drain, keeping a cup of the cooking water.
Fry the chopped onions in the oil until golden. Off the heat, stir in the paprika and flour to make a rusty-red zaprška.
Layer the beans in an earthenware dish, pour over the zaprška and enough cooking water to almost cover.
Tuck in the chilli, season, and bake at 200°C for 40 minutes until the top is blistered and the edges bubble.
Rest 10 minutes before serving — it tastes better warm than hot, and better tomorrow than today.
The clay dish (tava) matters. If you only have metal, lower the heat and forgive yourself.