Mashed beans with vegetables
When I want something simple, filling, and easy to prepare in advance for fasting, mashed beans with vegetables is on my list almost all the time. I have tried several variations, but this one, from an old magazine, has remained my favorite, especially because it includes carrot and bell pepper – they give it a smoother texture and a slightly sweet taste. The sautéed onion with red wine is a small detail that makes a difference in the end.
Quick Info
Total time: about 1 hour and a half, plus soaking time (overnight)
Effective preparation time: 30-40 minutes
Cooking time: 1 hour (depending on the beans)
Servings: 4-6
Difficulty: easy
Recipe type: main dish for fasting, side dish
Ingredients
500 g dried white beans
1 carrot
1 bell pepper
5-6 cloves of garlic (to taste)
For the sautéed onion:
2 white onions (ideally water onions)
olive oil
salt
pepper
sweet paprika
1/2 cup water
a splash of red wine
Preparation Method
1. The night before, wash the beans and soak them in cold water. This is important for them to cook faster and become creamier.
2. The next day, drain the beans and put them to boil in fresh water. Once it boils, change the water. Boil again, this time in hot water with a little salt, the carrot and the bell pepper cut into rounds.
3. Boil until the beans and vegetables are soft. It’s useful to check the beans from time to time – not all types of beans cook at the same speed.
4. When cooked, drain everything but keep a little liquid. Put the beans, carrot, and bell pepper in a blender or use an immersion mixer. Add enough liquid to obtain a fine paste, not too thick but also not too runny.
5. The garlic is crushed or grated finely and mixed into the bean and vegetable paste. Taste now for salt – add more if needed.
6. Place the obtained paste in bowls or directly in a ceramic dish if you want to serve everything at the table.
7. For the sautéed onion, slice the onions. Sauté them in olive oil with salt, pepper, and sweet paprika. Let them soften over low heat, then add half a cup of water.
8. Continue cooking until the water reduces. Finish with a splash of red wine and let it cook for a few more minutes until the onion is soft and all the liquid has evaporated.
9. The sautéed onion is placed on top of the bean paste when serving.
Why I make this recipe often
Mashed beans with vegetables keep well in the fridge, can be made in advance, and are good both cold and lightly reheated. It’s suitable for fasting meals, but also as a snack on bread or as a side dish. The combination with vegetables and sautéed onion is more pleasant than the classic recipe without being complicated.
Tips and Variations
Tips
If the beans do not cook quickly enough, change the water once more or use hot water for each change.
For a finer texture, you can pass the paste through a sieve, but it is not mandatory.
Check the consistency at the end: if the paste is too thick, gradually add the liquid in which the vegetables were boiled.
Substitutions
The bell pepper can be replaced with red sweet pepper if you have nothing else.
Olive oil can be replaced with regular sunflower oil.
If you don’t have red wine, you can omit it without any problems. The sautéed onion remains tasty.
Variations
You can also use speckled or black beans; the result will have a different color, but the taste is good.
If you want a more aromatic note, add a little bay leaf while boiling, but don’t change the recipe too much.
The sautéed onion can also be made with a teaspoon of sugar, but in the simple fasting version, the paprika and wine add enough flavor.
Serving Ideas
It goes well on toasted bread, with pickles, or as a side dish for fasting meals.
It can be served as an appetizer, with green onions on the side.
Frequently Asked Questions
Can I make the recipe without a blender?
Yes, but you will need to mash the beans with a manual masher or even with a fork, which takes a bit more time and doesn’t come out quite as smooth. However, the taste doesn’t change significantly.
What type of beans is more suitable?
Medium or large white beans. Speckled beans also work, but the white ones give a creamier paste.
Can I skip the wine for the onion?
Yes, the wine gives a subtle taste but can be omitted. The sautéed onion with just water, salt, pepper, and paprika is flavorful enough.
Can the mashed beans be frozen?
I do not recommend it – after thawing, the texture changes and becomes watery.
Nutritional Values
Approximately, for a 200 g serving:
approx. 260-280 kcal
Carbohydrates: 45-50 g
Proteins: 11-13 g
Fats: 2-4 g (depending on how much oil you use)
Fiber: 10-12 g
These are approximate values and can vary depending on the amount of oil or bread used for serving.
Storage and Reheating
Mashed beans with vegetables keep well in the fridge, in a covered container, for 2-3 days. The sautéed onion likewise, but separately. It can be eaten cold or gently reheated over low heat, being careful not to stick to the pot. I do not recommend freezing – the texture changes and it doesn’t taste the same.
When I want something simple, filling, and easy to prepare in advance for fasting, mashed beans with vegetables is on my list almost all the time. I have tried several variations, but this one, from an old magazine, has remained my favorite, especially because it includes carrot and bell pepper – they give it a smoother texture and a slightly sweet taste. The sautéed onion with red wine is a small detail that makes a difference in the end.
Quick Info
Total time: about 1 hour and a half, plus soaking time (overnight)
Effective preparation time: 30-40 minutes
Cooking time: 1 hour (depending on the beans)
Servings: 4-6
Difficulty: easy
Recipe type: main dish for fasting, side dish
Ingredients
500 g dried white beans
1 carrot
1 bell pepper
5-6 cloves of garlic (to taste)
For the sautéed onion:
2 white onions (ideally water onions)
olive oil
salt
pepper
sweet paprika
1/2 cup water
a splash of red wine
Preparation Method
1. The night before, wash the beans and soak them in cold water. This is important for them to cook faster and become creamier.
2. The next day, drain the beans and put them to boil in fresh water. Once it boils, change the water. Boil again, this time in hot water with a little salt, the carrot and the bell pepper cut into rounds.
3. Boil until the beans and vegetables are soft. It’s useful to check the beans from time to time – not all types of beans cook at the same speed.
4. When cooked, drain everything but keep a little liquid. Put the beans, carrot, and bell pepper in a blender or use an immersion mixer. Add enough liquid to obtain a fine paste, not too thick but also not too runny.
5. The garlic is crushed or grated finely and mixed into the bean and vegetable paste. Taste now for salt – add more if needed.
6. Place the obtained paste in bowls or directly in a ceramic dish if you want to serve everything at the table.
7. For the sautéed onion, slice the onions. Sauté them in olive oil with salt, pepper, and sweet paprika. Let them soften over low heat, then add half a cup of water.
8. Continue cooking until the water reduces. Finish with a splash of red wine and let it cook for a few more minutes until the onion is soft and all the liquid has evaporated.
9. The sautéed onion is placed on top of the bean paste when serving.
Why I make this recipe often
Mashed beans with vegetables keep well in the fridge, can be made in advance, and are good both cold and lightly reheated. It’s suitable for fasting meals, but also as a snack on bread or as a side dish. The combination with vegetables and sautéed onion is more pleasant than the classic recipe without being complicated.
Tips and Variations
Tips
If the beans do not cook quickly enough, change the water once more or use hot water for each change.
For a finer texture, you can pass the paste through a sieve, but it is not mandatory.
Check the consistency at the end: if the paste is too thick, gradually add the liquid in which the vegetables were boiled.
Substitutions
The bell pepper can be replaced with red sweet pepper if you have nothing else.
Olive oil can be replaced with regular sunflower oil.
If you don’t have red wine, you can omit it without any problems. The sautéed onion remains tasty.
Variations
You can also use speckled or black beans; the result will have a different color, but the taste is good.
If you want a more aromatic note, add a little bay leaf while boiling, but don’t change the recipe too much.
The sautéed onion can also be made with a teaspoon of sugar, but in the simple fasting version, the paprika and wine add enough flavor.
Serving Ideas
It goes well on toasted bread, with pickles, or as a side dish for fasting meals.
It can be served as an appetizer, with green onions on the side.
Frequently Asked Questions
Can I make the recipe without a blender?
Yes, but you will need to mash the beans with a manual masher or even with a fork, which takes a bit more time and doesn’t come out quite as smooth. However, the taste doesn’t change significantly.
What type of beans is more suitable?
Medium or large white beans. Speckled beans also work, but the white ones give a creamier paste.
Can I skip the wine for the onion?
Yes, the wine gives a subtle taste but can be omitted. The sautéed onion with just water, salt, pepper, and paprika is flavorful enough.
Can the mashed beans be frozen?
I do not recommend it – after thawing, the texture changes and becomes watery.
Nutritional Values
Approximately, for a 200 g serving:
approx. 260-280 kcal
Carbohydrates: 45-50 g
Proteins: 11-13 g
Fats: 2-4 g (depending on how much oil you use)
Fiber: 10-12 g
These are approximate values and can vary depending on the amount of oil or bread used for serving.
Storage and Reheating
Mashed beans with vegetables keep well in the fridge, in a covered container, for 2-3 days. The sautéed onion likewise, but separately. It can be eaten cold or gently reheated over low heat, being careful not to stick to the pot. I do not recommend freezing – the texture changes and it doesn’t taste the same.