Sometimes, when I have a lighter half-day or know that someone is gathering for a meal, I make a pot of beans for bean puree. I always have to remember to soak the beans a few hours in advance; otherwise, I miss the start and it won't be ready on time. If I forget, I skip it or leave them overnight – it’s not a tragedy, just needs a bit of planning. This recipe is for when you're in the mood for something simple and hearty, great even the next day.
Quick Info
Total time: 2.5-3 hours (including soaking)
Servings: 4-6
Difficulty: easy to medium
Ingredients
500 g dried beans (white, preferably small or medium)
3 large onions (yellow)
1 head of garlic (8-10 cloves)
2 tablespoons tomato paste
1 teaspoon sweet paprika
Salt, to taste
Freshly ground pepper
Sunflower oil (about 80 ml for sautéing the onion)
Water (for boiling and draining the beans)
Preparation steps
1. Soak the beans
I sort the beans, rinse them well, and cover them with cold water. If I have time, I leave them for at least 6-8 hours or even overnight. A few beans float on the surface, and I discard those as they are not good.
2. Boil the beans, changing the water
I drain the soaked beans, place them in a large pot with fresh cold water, without salt. I let it come to a boil, then discard the water and rinse the beans with hot water. I boil them again with fresh water – repeat this process two or three times until no more white foam forms on the surface. This makes them less gassy and gives a cleaner taste.
3. Boil until soft
After the last water change, I add salt and let the beans simmer on low heat until they can be easily crushed between my fingers. Depending on the variety and how long they soaked, this takes between 1 and 2 hours.
4. Drain and puree the beans
When they are ready, I drain most of the water but keep a cup in case I need to thin it out at the end. I transfer the warm beans to a large bowl and puree them with an immersion blender or a hand mixer. I add half of the crushed garlic, salt, and pepper. If the mixture is too thick, I add a little of the cooking water to make it smooth, while still allowing it to hold its shape on the plate.
5. Sauté the onion
I peel the onion and chop it finely, not too coarsely. In a wide skillet, I heat the oil and add the onion. I let it cook over medium heat, stirring occasionally, until it turns golden without burning – this takes about 10-12 minutes. When it’s almost done, I add the paprika and tomato paste. I stir for 1-2 minutes, then add the remaining crushed garlic. I let it cook for another minute and then turn off the heat.
6. Assemble and serve
I place the pureed beans in a bowl or on a platter and spread it evenly. On top, I add the sautéed onion along with the fragrant oil. It can be served warm or at room temperature.
Why I make this recipe often
Bean puree keeps well in the fridge, is made cheaply from simple ingredients, and is filling. The sautéed onion on top adds all the charm, and if made right, it won’t feel heavy. I like that it works as a main dish for fasting, but also as a side with meat when needed.
Tips and variations
Tips
- If you want a smoother bean puree, use an immersion blender instead of a manual masher.
- Do not salt the boiling water at the beginning – it toughens the beans. Add salt at the end.
- If you find the onion browning too quickly, lower the heat; otherwise, it will become bitter.
- In some cases, the beans may require a bit more oil than you think is "correct" – especially if you want it very creamy. Adjust to taste.
Substitutions
- You can use red or speckled beans, but the taste will be slightly different and the texture denser.
- If you don't have tomato paste, you can use tomato puree, just cook it in the pan for a few minutes to reduce acidity.
- Olive oil can be used, but traditionally sunflower oil is preferred.
Variations
- For more flavor, you can add 1-2 bay leaves or a bit of ground cumin to the onion.
- The bean puree can be made smoother with a bit of oil while blending if you don't want to add any water.
- In some recipes, a bit of lemon juice or vinegar is added to the onion for a slightly tangy contrast.
Serving ideas
- It goes well with pickles, especially cucumbers or green tomatoes.
- As a side dish for sausages, veggie patties, or pork chops.
- On toasted bread, as a cold snack.
Frequently asked questions
1. Why should the boiling water be changed?
To reduce the intense flavor and gassy effect. Changing the water removes substances that make beans "heavy."
2. Can I use canned beans?
Yes, but the texture won’t be as creamy, and the taste will be slightly different. They don’t need further boiling, just rinse them well.
3. What should I do if the beans turn out too dry?
Add a little of the cooking water until you reach the desired consistency.
4. Does the onion need to be added on top while it's hot?
It can be added anytime, but if you add it warm, the oil seeps into the puree a bit and adds more flavor.
5. Can the bean puree be frozen?
Yes, it freezes well, but after thawing, it may need to be blended a bit with an immersion blender if it separates.
Nutritional values (per serving, estimate for 6 servings)
Calories: 330
Protein: 13 g
Carbohydrates: 50 g
Fats: 9 g
It is rich in fiber and plant protein, with a moderate glycemic index. When consumed with pickles, digestion is easier. The oil and onion add some extra fats.
Storage and reheating
Bean puree keeps in the fridge for 3-4 days, covered. The onion can be added before serving if you want it to remain crunchy. It can be reheated on low heat or in the microwave with a little water if it has dried out. If you want to freeze it, place it without the onion on top for better texture upon thawing.
Quick Info
Total time: 2.5-3 hours (including soaking)
Servings: 4-6
Difficulty: easy to medium
Ingredients
500 g dried beans (white, preferably small or medium)
3 large onions (yellow)
1 head of garlic (8-10 cloves)
2 tablespoons tomato paste
1 teaspoon sweet paprika
Salt, to taste
Freshly ground pepper
Sunflower oil (about 80 ml for sautéing the onion)
Water (for boiling and draining the beans)
Preparation steps
1. Soak the beans
I sort the beans, rinse them well, and cover them with cold water. If I have time, I leave them for at least 6-8 hours or even overnight. A few beans float on the surface, and I discard those as they are not good.
2. Boil the beans, changing the water
I drain the soaked beans, place them in a large pot with fresh cold water, without salt. I let it come to a boil, then discard the water and rinse the beans with hot water. I boil them again with fresh water – repeat this process two or three times until no more white foam forms on the surface. This makes them less gassy and gives a cleaner taste.
3. Boil until soft
After the last water change, I add salt and let the beans simmer on low heat until they can be easily crushed between my fingers. Depending on the variety and how long they soaked, this takes between 1 and 2 hours.
4. Drain and puree the beans
When they are ready, I drain most of the water but keep a cup in case I need to thin it out at the end. I transfer the warm beans to a large bowl and puree them with an immersion blender or a hand mixer. I add half of the crushed garlic, salt, and pepper. If the mixture is too thick, I add a little of the cooking water to make it smooth, while still allowing it to hold its shape on the plate.
5. Sauté the onion
I peel the onion and chop it finely, not too coarsely. In a wide skillet, I heat the oil and add the onion. I let it cook over medium heat, stirring occasionally, until it turns golden without burning – this takes about 10-12 minutes. When it’s almost done, I add the paprika and tomato paste. I stir for 1-2 minutes, then add the remaining crushed garlic. I let it cook for another minute and then turn off the heat.
6. Assemble and serve
I place the pureed beans in a bowl or on a platter and spread it evenly. On top, I add the sautéed onion along with the fragrant oil. It can be served warm or at room temperature.
Why I make this recipe often
Bean puree keeps well in the fridge, is made cheaply from simple ingredients, and is filling. The sautéed onion on top adds all the charm, and if made right, it won’t feel heavy. I like that it works as a main dish for fasting, but also as a side with meat when needed.
Tips and variations
Tips
- If you want a smoother bean puree, use an immersion blender instead of a manual masher.
- Do not salt the boiling water at the beginning – it toughens the beans. Add salt at the end.
- If you find the onion browning too quickly, lower the heat; otherwise, it will become bitter.
- In some cases, the beans may require a bit more oil than you think is "correct" – especially if you want it very creamy. Adjust to taste.
Substitutions
- You can use red or speckled beans, but the taste will be slightly different and the texture denser.
- If you don't have tomato paste, you can use tomato puree, just cook it in the pan for a few minutes to reduce acidity.
- Olive oil can be used, but traditionally sunflower oil is preferred.
Variations
- For more flavor, you can add 1-2 bay leaves or a bit of ground cumin to the onion.
- The bean puree can be made smoother with a bit of oil while blending if you don't want to add any water.
- In some recipes, a bit of lemon juice or vinegar is added to the onion for a slightly tangy contrast.
Serving ideas
- It goes well with pickles, especially cucumbers or green tomatoes.
- As a side dish for sausages, veggie patties, or pork chops.
- On toasted bread, as a cold snack.
Frequently asked questions
1. Why should the boiling water be changed?
To reduce the intense flavor and gassy effect. Changing the water removes substances that make beans "heavy."
2. Can I use canned beans?
Yes, but the texture won’t be as creamy, and the taste will be slightly different. They don’t need further boiling, just rinse them well.
3. What should I do if the beans turn out too dry?
Add a little of the cooking water until you reach the desired consistency.
4. Does the onion need to be added on top while it's hot?
It can be added anytime, but if you add it warm, the oil seeps into the puree a bit and adds more flavor.
5. Can the bean puree be frozen?
Yes, it freezes well, but after thawing, it may need to be blended a bit with an immersion blender if it separates.
Nutritional values (per serving, estimate for 6 servings)
Calories: 330
Protein: 13 g
Carbohydrates: 50 g
Fats: 9 g
It is rich in fiber and plant protein, with a moderate glycemic index. When consumed with pickles, digestion is easier. The oil and onion add some extra fats.
Storage and reheating
Bean puree keeps in the fridge for 3-4 days, covered. The onion can be added before serving if you want it to remain crunchy. It can be reheated on low heat or in the microwave with a little water if it has dried out. If you want to freeze it, place it without the onion on top for better texture upon thawing.