Beans are an essential ingredient in many traditional cuisines, and our recipe transforms this simple food into a delicious and nutritious dish. Start by soaking the beans the night before, using enough water to completely cover the beans. This step is crucial as it helps reduce cooking time and improves the digestibility of the beans. The next day, drain the beans and rinse them under cold running water to remove any impurities.
In a large pot, add the beans and cover them with fresh water. Place the pot on the stove and let the beans boil for about 10 minutes, watching as a foam forms on the surface. This is a natural reaction that occurs, so don’t panic! After 10 minutes, discard the water and rinse the beans again with warm water. This step helps eliminate substances that can cause gastric discomfort.
Once you’re done rinsing, refill the pot with hot water, not cold, and add a peeled carrot, a whole onion, and a bay leaf. These ingredients will give the beans a special flavor during cooking. Let everything simmer on low heat, being careful not to let it stick. Once the beans are cooked and tender, drain them in a colander and let them cool slightly.
Once the beans have cooled, transfer them to a deep bowl. Use an immersion blender to puree them, gradually adding 100 ml of oil. This will give a creamy texture and rich flavor. In a separate saucepan, melt the remaining oil and add two finely chopped onions. Let the onions soften over low heat for 2-3 minutes, being careful not to fry them, but just to make them translucent.
When the onions are ready, add them to the pureed beans and continue to mix until the composition becomes homogeneous. Now it’s time to add salt and pepper to taste, adjusting the seasonings according to your preferences. This bean paste can be served as an appetizer alongside fresh bread or as a side dish for various meals. It is not only tasty but also healthy, being an excellent source of plant-based protein and fiber. Enjoy!
In a large pot, add the beans and cover them with fresh water. Place the pot on the stove and let the beans boil for about 10 minutes, watching as a foam forms on the surface. This is a natural reaction that occurs, so don’t panic! After 10 minutes, discard the water and rinse the beans again with warm water. This step helps eliminate substances that can cause gastric discomfort.
Once you’re done rinsing, refill the pot with hot water, not cold, and add a peeled carrot, a whole onion, and a bay leaf. These ingredients will give the beans a special flavor during cooking. Let everything simmer on low heat, being careful not to let it stick. Once the beans are cooked and tender, drain them in a colander and let them cool slightly.
Once the beans have cooled, transfer them to a deep bowl. Use an immersion blender to puree them, gradually adding 100 ml of oil. This will give a creamy texture and rich flavor. In a separate saucepan, melt the remaining oil and add two finely chopped onions. Let the onions soften over low heat for 2-3 minutes, being careful not to fry them, but just to make them translucent.
When the onions are ready, add them to the pureed beans and continue to mix until the composition becomes homogeneous. Now it’s time to add salt and pepper to taste, adjusting the seasonings according to your preferences. This bean paste can be served as an appetizer alongside fresh bread or as a side dish for various meals. It is not only tasty but also healthy, being an excellent source of plant-based protein and fiber. Enjoy!
Ingredients
350 g beans, 3 onions, 1 carrot, 150 ml oil, salt, pepper, 1 bay leaf