On cold days or when I want something hearty, mashed beans with smoked kaizer are among the choices I often repeat without much hassle. I usually prepare it on Saturdays when I have time to let the beans cook and I'm not in a rush. I like that I don't have to constantly follow a recipe and that the ingredients are simple and readily available. The fried kaizer complements the taste of the mashed beans quite well.
Quick Info
Total time: about 2 and a half hours (depending on how quickly the beans cook)
Preparation time: 15 minutes (ingredient prep)
Cooking time: 2 hours for beans
Servings: 4
Difficulty: easy
Recipe type: main, traditional
Ingredients
300 g speckled beans (white beans also work, but here I went with the recipe version)
2 large onions
2 bay leaves
salt
pepper
oil (for sautéing the onion)
200 g smoked kaizer
Preparation method
1. Wash the beans well under cold running water. This helps remove impurities. Place the beans in a large pot and cover with water.
2. Add salt (to taste) and the two bay leaves. If you have time, you can soak them for a few hours, but it's not mandatory.
3. Cook the beans over medium to low heat until the beans become very soft. In my case, it takes about 2 hours, but it depends on the beans.
4. Once cooked, drain the beans well and remove the bay leaves. Transfer the beans to a blender or use an immersion blender. Blend until you get a smooth paste. If you want it creamier, gradually add a little of the water in which the beans were cooked.
5. Peel the onions and chop them finely. Heat a little oil in a pan and sauté the onion over medium heat. Stir frequently to prevent burning. When it becomes translucent, remove from heat.
6. Add the bean paste over the sautéed onion. Mix well in the pan or in a separate bowl until the mixture is homogeneous. Adjust with salt and pepper. Optionally, you can add a little more oil if it seems too dry.
7. Cut the kaizer into thin slices. Heat a grill pan (or any pan) without additional oil and fry the slices of kaizer for a few minutes on each side until browned.
8. Serve the mashed beans with the slices of smoked kaizer alongside. Toasted bread pairs well for a crunchy texture.
Why I make this recipe often
It helps that the ingredients are not expensive and I usually have them at home. It's the kind of food that fills you up and can be easily reheated. The fried kaizer brings exactly the smoky notes that complement the beans. I like that you can prepare everything in advance, and the taste doesn’t suffer if it sits in the fridge for a few hours.
Tips and variations
Tips
- If you want to reduce the cooking time, you can soak the beans overnight.
- Salt can be added towards the end of cooking to avoid hardening the beans.
- If you have time, the sautéed onion can also be lightly caramelized for a sweeter taste.
Substitutes
- The kaizer can be replaced with any other thinly sliced smoked meat (such as bacon).
- The oil can be sunflower or olive oil, depending on preference.
- Speckled beans can be replaced with white beans.
Variations
- If you want a lighter texture, use the cooking water when blending the beans.
- You can add a little garlic to the beans if you like a more intense flavor.
Serving ideas
- Mashed beans with kaizer go well with toasted bread or even cold polenta.
- You can serve it as a main dish or as a side with other traditional dishes.
Frequently asked questions
1. Can I use a different type of bean than speckled?
Yes, any dried beans work for this recipe. The difference will be more in texture or color.
2. Does the kaizer have to be grilled?
No, you can fry it in a regular pan without additional oil. The grill just adds marks and a little fried aroma.
3. If I don’t have a blender, can I mash the beans another way?
You can use an immersion blender or even a potato masher, but it will take a bit longer.
4. What do I do if I think the bean paste is too dry?
Add a few tablespoons of the water in which the beans were cooked until you reach the desired consistency.
5. Can I prepare it in advance and store it in the fridge?
Yes, it lasts well for 2-3 days in the fridge. It’s better to fry the kaizer fresh.
Nutritional values
Estimated values for one serving (1/4 of the recipe): approximately 350-400 kcal. The beans provide plant-based proteins and fiber, the onion contributes vitamins, and the kaizer provides animal proteins and fats. Carbohydrates: 50-55 g, proteins: 17-20 g, fats: 10-12 g (depending on how much oil and how fatty the kaizer is). Values may vary based on ingredients and the amount of oil used.
Storage and reheating
Mashed beans can be stored in the fridge in a covered container for up to 3 days. They can be easily reheated in the microwave or on the stove with a spoonful of water to prevent drying out. The kaizer is tastiest when freshly fried, but can be briefly reheated in a pan or even in the oven. If too much is left over, the texture may become denser but it won’t lose its flavor.
Quick Info
Total time: about 2 and a half hours (depending on how quickly the beans cook)
Preparation time: 15 minutes (ingredient prep)
Cooking time: 2 hours for beans
Servings: 4
Difficulty: easy
Recipe type: main, traditional
Ingredients
300 g speckled beans (white beans also work, but here I went with the recipe version)
2 large onions
2 bay leaves
salt
pepper
oil (for sautéing the onion)
200 g smoked kaizer
Preparation method
1. Wash the beans well under cold running water. This helps remove impurities. Place the beans in a large pot and cover with water.
2. Add salt (to taste) and the two bay leaves. If you have time, you can soak them for a few hours, but it's not mandatory.
3. Cook the beans over medium to low heat until the beans become very soft. In my case, it takes about 2 hours, but it depends on the beans.
4. Once cooked, drain the beans well and remove the bay leaves. Transfer the beans to a blender or use an immersion blender. Blend until you get a smooth paste. If you want it creamier, gradually add a little of the water in which the beans were cooked.
5. Peel the onions and chop them finely. Heat a little oil in a pan and sauté the onion over medium heat. Stir frequently to prevent burning. When it becomes translucent, remove from heat.
6. Add the bean paste over the sautéed onion. Mix well in the pan or in a separate bowl until the mixture is homogeneous. Adjust with salt and pepper. Optionally, you can add a little more oil if it seems too dry.
7. Cut the kaizer into thin slices. Heat a grill pan (or any pan) without additional oil and fry the slices of kaizer for a few minutes on each side until browned.
8. Serve the mashed beans with the slices of smoked kaizer alongside. Toasted bread pairs well for a crunchy texture.
Why I make this recipe often
It helps that the ingredients are not expensive and I usually have them at home. It's the kind of food that fills you up and can be easily reheated. The fried kaizer brings exactly the smoky notes that complement the beans. I like that you can prepare everything in advance, and the taste doesn’t suffer if it sits in the fridge for a few hours.
Tips and variations
Tips
- If you want to reduce the cooking time, you can soak the beans overnight.
- Salt can be added towards the end of cooking to avoid hardening the beans.
- If you have time, the sautéed onion can also be lightly caramelized for a sweeter taste.
Substitutes
- The kaizer can be replaced with any other thinly sliced smoked meat (such as bacon).
- The oil can be sunflower or olive oil, depending on preference.
- Speckled beans can be replaced with white beans.
Variations
- If you want a lighter texture, use the cooking water when blending the beans.
- You can add a little garlic to the beans if you like a more intense flavor.
Serving ideas
- Mashed beans with kaizer go well with toasted bread or even cold polenta.
- You can serve it as a main dish or as a side with other traditional dishes.
Frequently asked questions
1. Can I use a different type of bean than speckled?
Yes, any dried beans work for this recipe. The difference will be more in texture or color.
2. Does the kaizer have to be grilled?
No, you can fry it in a regular pan without additional oil. The grill just adds marks and a little fried aroma.
3. If I don’t have a blender, can I mash the beans another way?
You can use an immersion blender or even a potato masher, but it will take a bit longer.
4. What do I do if I think the bean paste is too dry?
Add a few tablespoons of the water in which the beans were cooked until you reach the desired consistency.
5. Can I prepare it in advance and store it in the fridge?
Yes, it lasts well for 2-3 days in the fridge. It’s better to fry the kaizer fresh.
Nutritional values
Estimated values for one serving (1/4 of the recipe): approximately 350-400 kcal. The beans provide plant-based proteins and fiber, the onion contributes vitamins, and the kaizer provides animal proteins and fats. Carbohydrates: 50-55 g, proteins: 17-20 g, fats: 10-12 g (depending on how much oil and how fatty the kaizer is). Values may vary based on ingredients and the amount of oil used.
Storage and reheating
Mashed beans can be stored in the fridge in a covered container for up to 3 days. They can be easily reheated in the microwave or on the stove with a spoonful of water to prevent drying out. The kaizer is tastiest when freshly fried, but can be briefly reheated in a pan or even in the oven. If too much is left over, the texture may become denser but it won’t lose its flavor.