Bean dish with frying

Name: Bean dish with frying - Leontina B.
Ingredients: 325 g dry beans; water; salt; 3 tablespoons broth; two onions; 6 tablespoons oil.

Savory - Bean dish with frying by Leontina B. - Recipia

The dried beans are placed in cold water and left to swell overnight, this step being essential to ensure even cooking and a pleasant texture. The next day, when the beans have absorbed enough water, the skin of the bean is removed with a small knife, taking care to remove any weevils or other spoilage, if necessary. After the beans are clean, they are rinsed well under cold running water and drained to remove excess water. After this preparation stage, the cleaned beans are boiled in a pot with clean water, to which a teaspoon of salt is added to enhance the flavors. It is important to top up with water, if necessary, to ensure that the beans boil evenly. I used a pressure cooker, adding enough water to cover the beans with an additional 4-5 cm above them. I boiled them for about an hour and a half, until the beans became very soft and started to break down easily. This is essential because we want the beans to achieve a creamy consistency. After the beans have boiled, we drain them and mash them using a blender or a potato masher, until we obtain a fine puree, which we place in a bowl. The bean puree will be the base of our dish, and its texture will allow it to absorb the flavors added later. Next, we take care of the onion. It is peeled, washed well, and finely chopped. In a frying pan, we heat 6 tablespoons of oil, and when it is hot, we add the chopped onion. We fry it over medium heat, stirring frequently, until it becomes golden and transparent, being careful not to burn it, as the bitter taste can alter the dish. Once the onion has taken on a nice color, we add the tomato paste, stirring continuously to incorporate it well. We let the mixture cook for 1-2 minutes to thicken slightly. This fragrant sauté is poured over the bean puree in the bowl, ensuring that each serving will benefit from the intense flavor of the onion and tomato paste. To allow the flavors to penetrate the puree even better, we use a knife to gently cut the beans, creating channels for the sauce to seep in. This detail will transform the dish into a true delicacy, full of flavor and interesting textures. Finally, we serve the dish warm, enjoying every bite!

Ingredients

325 g dry beans
water
salt
3 tablespoons broth
two onions
6 tablespoons oil.

Bean dish with frying

Ingredients

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