Fasole făcăluită, Romanian mashed beans

Ingredients

For the beans

• 500 g dried beans
• 2500 ml water
• 2500 ml hot water
• 1 teaspoon salt
• 1 head garlic
• 15 ml oil

For the onion topping

• 5 medium onions (750 g)
• 45 ml oil
• 200 g tomato juice or tomato paste

For the roasted pepper salad

• 1 kg mixed-color peppers
• 1 teaspoon salt
• 30 ml olive oil
• 30 ml balsamic vinegar

To serve

• 15 g fresh parsley

Preparation

1. Put the beans in a 4-liter pot with 2500 ml water and boil for 60 minutes. Drain and pour in 2500 ml hot water. 2. Boil the beans for another 60 minutes, until the beans crush easily. Drain and blend them, adding 1 teaspoon of salt. 3. Peel and mince the garlic, then blend it with 15 ml oil. Stir it into the beans until smooth. 4. Finely chop the onion and sauté it in 45 ml oil for 15 minutes, until browned. Add the tomato juice or tomato paste and cook for another 8 minutes, until the mixture bubbles. 5. Wash the peppers and roast them for 20 minutes on a tray set on the stove, turning them until softened and their skins are blistered. Peel them, rinse them and put them in a bowl. 6. Sprinkle 1 teaspoon of salt over the peppers, then add 30 ml olive oil and 30 ml balsamic vinegar. Chill for 90 minutes. 7. Finely chop the parsley and sprinkle it over the beans when serving.