Bean puree with onion

Name: Bean puree with onion
Ingredients: 1 kg beans 4 large onions juice of one lemon spices: salt; pepper; thyme 1 can of tomatoes in juice (400 gr) / tomato sauce oil

Sezon - Bean puree with onion by Julieta M. - Recipia

Sometimes I make mashed beans in the evening when I feel like something simple, without spending too much time at the stove. It's the kind of dish I prepare during fasting or when I don't want to cook with meat. This recipe is straightforward, uncomplicated, and relies on ingredients you probably already have at home: beans, onions, a bit of oil, and some tomato juice—nothing fancy. Quick Info Total time: 2 hours Preparation time: 15 minutes Cooking time: 1.5-2 hours (depending on the beans) Servings: 6-8 Difficulty: easy Recipe type: fasting dish, main course, simple meal Ingredients 1 kg dried beans (white, classic) 4 large onions Juice of one lemon Salt, pepper 1 sprig of thyme 2 tablespoons oil (for boiling) Additional oil for the onions and blending 1 can of tomatoes in juice (400 g) or equivalent tomato juice Instructions 1. Sort the beans and rinse them well in several waters. If you want to shorten the cooking time, you can add a teaspoon of baking soda to the first water. 2. Place the beans in a pot, covered with cold water. Once it starts boiling and bubbles up, discard the water. Rinse the beans under running water. 3. Put the beans back in a pot with fresh water (the second water should be hot, so you don’t stop the boiling process). Add 2 tablespoons of oil and salt. Simmer on low heat until the beans are soft and can be easily mashed with a fork. This usually takes about 1-1.5 hours. Drain the beans, but keep a little of the cooking liquid. 4. While the beans are boiling, peel and finely chop one onion. After draining the beans, mash them together with the raw onion and a bit of oil using a blender or food processor. If it seems too thick, you can add 2-3 tablespoons of the cooking water. 5. Once it turns into a smooth paste, add the juice of one lemon and season with salt and pepper to taste. Mix well. 6. For the sauté, finely chop the remaining 3 onions. Sauté them in a pan with a bit of oil. Cook over medium heat, stirring occasionally. If they start to burn, add a tablespoon of water to soften them and prevent browning too much. 7. When the onions are soft and glossy, add the canned tomatoes or tomato juice. Season with salt, pepper, and a sprig of thyme. Let it simmer for another 5-10 minutes, just enough for the sauce to reduce slightly. 8. The mashed beans are served with the sauté on top. You can enjoy it warm or cold, according to your taste. Why I make this recipe often It's practical, filling, and you don’t need expensive or complicated ingredients. It keeps well in the fridge and works both as a main dish and a snack. It's suitable for fasting days, but also when you want something light without meat. Tips and Variations Tips If you have time, soak the beans overnight. They cook faster and become creamier. Add a bit of cooking water if the bean paste seems too dry. If you don’t want the raw onion in the paste, you can briefly sauté it before blending with the beans. You can also make the beans with less oil if you prefer a lighter version. Substitutions Tomato juice can be replaced with tomato paste. If you don’t have lemon, you can use a bit of vinegar, but lemon gives a fresher taste. Variations You can add garlic to the paste if you like the flavor. Instead of sautéed onions, I sometimes use bell peppers for a sweeter taste. You can also add sweet or smoked paprika to the sauté. Serving Ideas Mashed beans go well with slices of fresh or toasted bread. You can add pickles or a tomato salad on the side. It’s also great as a filling in a wrap, alongside raw vegetables. Frequently Asked Questions 1. Can I boil the beans directly without changing the water? Yes, but changing the water reduces digestive discomfort and helps the beans cook cleaner. 2. Can I use canned beans? Yes, but the texture and taste are not quite the same. If you're in a hurry, canned beans work for a quick option. 3. Can I make mashed beans without a blender? Yes. You can mash them with a potato masher or a fork, but it will come out more rustic. 4. Why add lemon? Lemon enhances the flavor, balances it, and adds a bit of freshness to the bean paste. 5. Can I use less onion? Yes, you can adjust the amount to your preference. The recipe is quite flexible in this regard. Nutritional Values Approximately, per serving (out of 8): about 250-300 kcal, 13-15 g protein, 40-45 g carbohydrates, 5-7 g fats (depending on how much oil you use). Beans are a good source of fiber and plant-based protein. Values may vary depending on the exact amount of oil and how much onion/tomato paste you use. Storage and Reheating Mashed beans keep well in the fridge, covered, for up to 3-4 days. They can be easily reheated in the microwave or on low heat, possibly with a tablespoon of water if they’ve thickened too much. The sautéed onions can be added directly from the fridge or heated separately. I do not recommend freezing, as the texture changes.

Preparation

We choose the beans, wash them well, and put them to boil. After they come to a boil a few times, we drain them and put them back to boil in another water where we add salt and 2 tablespoons of oil. We let them boil until the beans soften. We drain them. We chop an onion finely. We mash the beans together with the onion and a little oil in a blender or food processor. After mashing, we add lemon juice and adjust the seasoning. For the sauté: We chop the remaining 3 onions finely and sauté them in a pan. We add a little water from time to time. When the onion is sautéed, we add the tomatoes in purée or tomato juice. We season with salt, pepper, and a sprig of thyme to taste. We let it simmer for a bit, and it’s ready. To boil faster, you can add 1 teaspoon of baking soda to the first water. To prevent the second boiling water from stopping, it should be hot, not cold.

Bean puree with onion

Preparation

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