On weekends, when I don't feel like complicated recipes or those that require too much attention, I make beaten beans. I usually cook it when I crave something filling that keeps well in the fridge. I rely on it for lunch or as a quick snack. Pickles are always on the side, especially in winter. The beans are not at all demanding, but they require a little patience, so I prepare everything in advance and the rest goes almost by itself.
Quick Info
Total time: 1 hour and 40 minutes (soaking not included)
Servings: 6-8
Difficulty: easy
Ingredients
- 500 g dried white beans
- 2 medium onions
- 3 medium carrots
- 1 small celery root (or half if it's large)
- 70-100 ml oil (sunflower or canola)
- ½ tablespoon salt (to taste)
- juice of half a lemon (or to taste)
Preparation Method
1. Start the day before. Wash the beans in several waters, then cover them with cold water and let them soak overnight (12-24 hours). Change the water at least once if you can.
2. The next day, drain the beans and put them to boil in a large pot covered with cold water. If you have a Zepter or pressure cooker, use it for faster boiling. When it starts to boil, drain the first water (optional, but reduces gastric discomfort) and add clean water.
3. Boil the beans over medium to low heat, with the lid on. If you have a thermometer, turn off the heat when the needle reaches the red zone, then let it drop into the yellow zone and repeat the process if the beans are still not soft. In a regular pot, check after 50-70 minutes if the beans are cooked.
4. After the beans are almost cooked, add the onion, carrots, and celery, cleaned and cut into large pieces. Cover and boil for another 20-25 minutes, until everything is soft.
5. Drain the beans and vegetables, but keep a cup of the cooking liquid.
6. Put everything in a blender or use an immersion blender. Blend until it becomes a smooth cream. If the paste is too thick, gradually add the reserved liquid until you achieve the desired consistency.
7. Add the oil gradually, mixing after each batch. It resembles the way fish roe is made – the oil helps with the texture. Then add the salt and lemon juice. Taste and adjust if needed.
8. Transfer the beaten beans to a large bowl or directly onto plates.
9. I usually serve it simply with pickles. If you want, you can fry some sausages or add sautéed onions on top, according to your preferences.
Why I make this recipe often
Beaten beans are convenient, requiring no expensive or hard-to-find ingredients. They keep well in the fridge for two to three days, making them good for quick meals. You can eat them warm or cold. They work as an appetizer, side dish, or main course. With pickles, you have everything you need for a complete meal.
Tips and Variations
Tips
- If using older beans, boil longer and be patient; sometimes even two hours.
- Don’t add salt at first, only towards the end, to avoid toughening the beans.
- If you want an extra-smooth cream, blend the beans while they are still warm.
Substitutions
- Celery can be omitted if you don’t have it or don’t like it.
- Instead of sunflower oil, you can use olive oil (though it changes the classic taste).
- Lemon juice can be replaced with vinegar, to taste.
Variations
- You can add crushed garlic for extra flavor.
- If you want a lighter beaten bean, use more cooking liquid.
- Sautéed onions on top are classic: slice two onions, sauté in a little oil, and put over the beans when serving.
Serving Ideas
- With assorted pickles: cucumbers, green tomatoes, peppers in vinegar.
- On slices of dark bread, as a spread.
- As a side dish with roasted meat, if you’re not fasting.
- Completely cooled, it’s great for lunch boxes.
Frequently Asked Questions
How long does it actually take to boil the beans?
It depends on how dry or old they are. Sometimes they boil in 1 hour, other times even in 2. If you have a pressure cooker, it takes less time.
Can I use canned beans?
Yes, but the taste is not as authentic. The canned version is quicker, but drain the beans and rinse them well before blending.
Why is lemon juice added?
Lemon adds a slightly sour taste and helps balance the paste, which might otherwise seem bland. You can also use vinegar, after tasting.
Can I freeze beaten beans?
I do not recommend it, as after thawing the texture becomes watery and is not as pleasant.
Nutritional Values
For 1 serving (out of 8): approx. 230 kcal, 9 g protein, 5 g fat, 36 g carbohydrates. Beans are high in fiber and filling but also contain carbohydrates that raise blood sugar, so moderate portions are recommended.
Storage and Reheating
Store in the fridge in a closed container for up to 3 days. When reheating, add a tablespoon of water so it doesn’t harden too much. It can also be eaten cold if you prefer.
Quick Info
Total time: 1 hour and 40 minutes (soaking not included)
Servings: 6-8
Difficulty: easy
Ingredients
- 500 g dried white beans
- 2 medium onions
- 3 medium carrots
- 1 small celery root (or half if it's large)
- 70-100 ml oil (sunflower or canola)
- ½ tablespoon salt (to taste)
- juice of half a lemon (or to taste)
Preparation Method
1. Start the day before. Wash the beans in several waters, then cover them with cold water and let them soak overnight (12-24 hours). Change the water at least once if you can.
2. The next day, drain the beans and put them to boil in a large pot covered with cold water. If you have a Zepter or pressure cooker, use it for faster boiling. When it starts to boil, drain the first water (optional, but reduces gastric discomfort) and add clean water.
3. Boil the beans over medium to low heat, with the lid on. If you have a thermometer, turn off the heat when the needle reaches the red zone, then let it drop into the yellow zone and repeat the process if the beans are still not soft. In a regular pot, check after 50-70 minutes if the beans are cooked.
4. After the beans are almost cooked, add the onion, carrots, and celery, cleaned and cut into large pieces. Cover and boil for another 20-25 minutes, until everything is soft.
5. Drain the beans and vegetables, but keep a cup of the cooking liquid.
6. Put everything in a blender or use an immersion blender. Blend until it becomes a smooth cream. If the paste is too thick, gradually add the reserved liquid until you achieve the desired consistency.
7. Add the oil gradually, mixing after each batch. It resembles the way fish roe is made – the oil helps with the texture. Then add the salt and lemon juice. Taste and adjust if needed.
8. Transfer the beaten beans to a large bowl or directly onto plates.
9. I usually serve it simply with pickles. If you want, you can fry some sausages or add sautéed onions on top, according to your preferences.
Why I make this recipe often
Beaten beans are convenient, requiring no expensive or hard-to-find ingredients. They keep well in the fridge for two to three days, making them good for quick meals. You can eat them warm or cold. They work as an appetizer, side dish, or main course. With pickles, you have everything you need for a complete meal.
Tips and Variations
Tips
- If using older beans, boil longer and be patient; sometimes even two hours.
- Don’t add salt at first, only towards the end, to avoid toughening the beans.
- If you want an extra-smooth cream, blend the beans while they are still warm.
Substitutions
- Celery can be omitted if you don’t have it or don’t like it.
- Instead of sunflower oil, you can use olive oil (though it changes the classic taste).
- Lemon juice can be replaced with vinegar, to taste.
Variations
- You can add crushed garlic for extra flavor.
- If you want a lighter beaten bean, use more cooking liquid.
- Sautéed onions on top are classic: slice two onions, sauté in a little oil, and put over the beans when serving.
Serving Ideas
- With assorted pickles: cucumbers, green tomatoes, peppers in vinegar.
- On slices of dark bread, as a spread.
- As a side dish with roasted meat, if you’re not fasting.
- Completely cooled, it’s great for lunch boxes.
Frequently Asked Questions
How long does it actually take to boil the beans?
It depends on how dry or old they are. Sometimes they boil in 1 hour, other times even in 2. If you have a pressure cooker, it takes less time.
Can I use canned beans?
Yes, but the taste is not as authentic. The canned version is quicker, but drain the beans and rinse them well before blending.
Why is lemon juice added?
Lemon adds a slightly sour taste and helps balance the paste, which might otherwise seem bland. You can also use vinegar, after tasting.
Can I freeze beaten beans?
I do not recommend it, as after thawing the texture becomes watery and is not as pleasant.
Nutritional Values
For 1 serving (out of 8): approx. 230 kcal, 9 g protein, 5 g fat, 36 g carbohydrates. Beans are high in fiber and filling but also contain carbohydrates that raise blood sugar, so moderate portions are recommended.
Storage and Reheating
Store in the fridge in a closed container for up to 3 days. When reheating, add a tablespoon of water so it doesn’t harden too much. It can also be eaten cold if you prefer.