When I make mashed beans, I usually start early because the beans need time to cook properly. I often prepare it on a more relaxed day, when I know I can also handle the frying in the meantime, without stress. I add the garlic only at the end, so it doesn't lose its aroma. The onion should be browned, but not burnt, and I always use tomato paste for a slightly tangy flavor.
Quick Info
Total time: about 2.5 - 3 hours (depends on how quickly the beans cook)
Preparation time: 20 minutes (plus the time to boil the beans)
Cooking time: 2-2.5 hours for boiling, 10-15 minutes for frying
Servings: 6
Difficulty: medium, mostly due to the cooking time
Recipe type: fasting recipe, main dish or appetizer
Ingredients
500 g dried beans
5 medium onions
2-3 green onions
garlic to taste (I usually add about 3-4 cloves, but each decides)
200 g tomato juice or paste
salt or seasoning, to taste
some sprigs of fresh parsley
oil for frying the onion (about 2-3 tablespoons)
Preparation method
1. Wash the beans and put them to boil in cold water. When it boils, drain the water and pour hot water over the beans. Do this 1-2 times, according to preference. Boiling in multiple waters helps achieve a finer texture and removes the intense taste of dried beans.
2. Let the beans simmer on low heat until soft. Test with a fork; the beans should crush easily. Do not add salt at the beginning, as it can harden the beans.
3. Meanwhile, finely chop the onion. Fry it in oil in a larger pan over medium heat. Stir often to prevent burning. When it begins to turn golden, add the tomato juice or paste and the sliced green onions.
4. Let the frying cook for another 5 minutes on medium heat until the sauce thickens. Finally, sprinkle finely chopped parsley over the frying. Turn off the heat.
5. When the beans are well cooked, drain the water and rinse the beans with warm water. This way, you remove the skins that have come off. You can take them out with a slotted spoon or leave them aside.
6. Put the beans in a blender or use a manual masher. Mash until you achieve a fine paste. If it's too thick, you can add a little warm water to reach the desired consistency.
7. In a small bowl, mash the garlic with a little salt and a teaspoon of oil. Incorporate the garlic paste into the mashed beans. Mix well. Adjust the taste with salt or seasoning if using.
8. Place the beans on a platter or in a bowl and spread the onion frying with tomato sauce on top. Let it cool before serving.
Why I make this recipe often
It is filling, inexpensive, and goes perfectly with pickles or toasted bread. It keeps for a few days in the fridge and can be served both as an appetizer and as a main dish. Meatless, but still substantial.
Tips and variations
Tips
Don't forget to change the water for the beans at least once or twice.
If you want a very fine paste, spend 2 minutes mixing thoroughly.
Do not add salt at the beginning; add it only at the end.
Let the beans cool a bit before mashing; it's easier to work with.
Substitutions
You can use only dried onion if you don't have green onions.
Tomato juice can be replaced with diluted tomato paste.
Variations
Sometimes I add a little pepper to the frying.
If you want a more intense flavor, increase the amount of garlic.
The frying can be mixed into the entire bean puree, not just placed on top.
Serving ideas
It is eaten cold, with pickles on the side.
You can spread it on slices of bread or serve it as a side dish with other fasting meals.
It also works well in sandwiches, directly on bread.
Frequently asked questions
Do the beans need to soak before boiling?
Soaking is not mentioned in the recipe, and I haven't used soaking for this version, but if you want to shorten the cooking time, you can soak them overnight.
Does the frying have to be placed on top?
It is not mandatory; you can mix it directly into the bean puree, but it is usually placed on top for appearance and so that everyone can take as much as they want.
What happens if I don't change the water for the beans?
If you don't change the water, the beans may have a more intense taste and may be harder to digest. I recommend changing it at least once.
Can I use canned beans?
It is not advisable here because the recipe requires long boiling and rinsing. Canned beans have a different texture, but if necessary, you can try, just wash them well and adjust the amount of liquid.
Nutritional values
Approximately, for one serving (out of 6): about 250-300 kcal, 11 g protein, 45 g carbohydrates, 3 g fat. Values depend on how much oil you use and whether you choose seasoning or just salt. Beans have a good fiber and plant protein content. The frying adds little fat and some carbohydrates from the onion.
Storage and reheating
Mashed beans keep well for 2-3 days in the fridge, covered. It can be eaten cold or at room temperature. If you want to reheat it, do so on very low heat or in the microwave, but the taste and texture are better cold. The frying can be stored separately and added to the beans just before serving.
Quick Info
Total time: about 2.5 - 3 hours (depends on how quickly the beans cook)
Preparation time: 20 minutes (plus the time to boil the beans)
Cooking time: 2-2.5 hours for boiling, 10-15 minutes for frying
Servings: 6
Difficulty: medium, mostly due to the cooking time
Recipe type: fasting recipe, main dish or appetizer
Ingredients
500 g dried beans
5 medium onions
2-3 green onions
garlic to taste (I usually add about 3-4 cloves, but each decides)
200 g tomato juice or paste
salt or seasoning, to taste
some sprigs of fresh parsley
oil for frying the onion (about 2-3 tablespoons)
Preparation method
1. Wash the beans and put them to boil in cold water. When it boils, drain the water and pour hot water over the beans. Do this 1-2 times, according to preference. Boiling in multiple waters helps achieve a finer texture and removes the intense taste of dried beans.
2. Let the beans simmer on low heat until soft. Test with a fork; the beans should crush easily. Do not add salt at the beginning, as it can harden the beans.
3. Meanwhile, finely chop the onion. Fry it in oil in a larger pan over medium heat. Stir often to prevent burning. When it begins to turn golden, add the tomato juice or paste and the sliced green onions.
4. Let the frying cook for another 5 minutes on medium heat until the sauce thickens. Finally, sprinkle finely chopped parsley over the frying. Turn off the heat.
5. When the beans are well cooked, drain the water and rinse the beans with warm water. This way, you remove the skins that have come off. You can take them out with a slotted spoon or leave them aside.
6. Put the beans in a blender or use a manual masher. Mash until you achieve a fine paste. If it's too thick, you can add a little warm water to reach the desired consistency.
7. In a small bowl, mash the garlic with a little salt and a teaspoon of oil. Incorporate the garlic paste into the mashed beans. Mix well. Adjust the taste with salt or seasoning if using.
8. Place the beans on a platter or in a bowl and spread the onion frying with tomato sauce on top. Let it cool before serving.
Why I make this recipe often
It is filling, inexpensive, and goes perfectly with pickles or toasted bread. It keeps for a few days in the fridge and can be served both as an appetizer and as a main dish. Meatless, but still substantial.
Tips and variations
Tips
Don't forget to change the water for the beans at least once or twice.
If you want a very fine paste, spend 2 minutes mixing thoroughly.
Do not add salt at the beginning; add it only at the end.
Let the beans cool a bit before mashing; it's easier to work with.
Substitutions
You can use only dried onion if you don't have green onions.
Tomato juice can be replaced with diluted tomato paste.
Variations
Sometimes I add a little pepper to the frying.
If you want a more intense flavor, increase the amount of garlic.
The frying can be mixed into the entire bean puree, not just placed on top.
Serving ideas
It is eaten cold, with pickles on the side.
You can spread it on slices of bread or serve it as a side dish with other fasting meals.
It also works well in sandwiches, directly on bread.
Frequently asked questions
Do the beans need to soak before boiling?
Soaking is not mentioned in the recipe, and I haven't used soaking for this version, but if you want to shorten the cooking time, you can soak them overnight.
Does the frying have to be placed on top?
It is not mandatory; you can mix it directly into the bean puree, but it is usually placed on top for appearance and so that everyone can take as much as they want.
What happens if I don't change the water for the beans?
If you don't change the water, the beans may have a more intense taste and may be harder to digest. I recommend changing it at least once.
Can I use canned beans?
It is not advisable here because the recipe requires long boiling and rinsing. Canned beans have a different texture, but if necessary, you can try, just wash them well and adjust the amount of liquid.
Nutritional values
Approximately, for one serving (out of 6): about 250-300 kcal, 11 g protein, 45 g carbohydrates, 3 g fat. Values depend on how much oil you use and whether you choose seasoning or just salt. Beans have a good fiber and plant protein content. The frying adds little fat and some carbohydrates from the onion.
Storage and reheating
Mashed beans keep well for 2-3 days in the fridge, covered. It can be eaten cold or at room temperature. If you want to reheat it, do so on very low heat or in the microwave, but the taste and texture are better cold. The frying can be stored separately and added to the beans just before serving.