Pargalita beans

Delicious Bean Paste Recipe

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4-6

Beans, an often underestimated vegetable, have a long and rich history, being used in various cultures as a primary source of plant protein. Although it may not be everyone's favorite, this bean paste recipe shows us that it can be not only healthy but also extremely tasty! It is perfect for fasting periods but can be enjoyed anytime, as an appetizer or side dish. Let's see how we can transform this simple vegetable into a special dish!

Ingredients:
- 1 kg white beans
- 1 medium carrot
- 1 onion
- 2 small potatoes
- Water (enough for boiling)
- Sea salt, to taste
- 5 garlic cloves
- 1 tablespoon oil (preferably olive oil)
- 1 teaspoon sweet paprika

Preparation Technique:

1. Preparing the beans: Start by washing the beans thoroughly in several waters. This is an essential step to remove impurities and prevent any digestive discomfort. After washing the beans, place them in a pot with cold water and bring to a boil over high heat. Once boiling, let it boil for about 5 minutes, then turn off the heat and drain the beans. This initial boiling step helps reduce cooking time and eliminate gas-producing substances.

2. Boiling the vegetables: Put the beans back in the pot, add the onion, carrot, and diced potatoes. Add enough water to cover the vegetables by about 5 cm and add a little salt. Simmer everything on low heat for 30 minutes or until the beans become soft. I recommend checking occasionally to ensure the water doesn't evaporate too much.

3. Bean paste: Once the beans and vegetables are cooked, drain them but keep the cooking liquid. Use a mixer or blender to mash the beans together with the cooked vegetables. Gradually add the reserved liquid until you achieve a creamy consistency, similar to that of thicker sour cream. Ensure the paste is well blended and free of lumps.

4. Flavoring: Peel the garlic and crush it. Divide it into two equal parts. In a pan, heat the oil and add the first half of the crushed garlic, sautéing for about 1 minute until golden and fragrant. Add the sweet paprika and quickly stir to prevent burning. Transfer this mixture into the bean paste, adding the remaining crushed garlic as well. Let everything simmer on low heat for 15 minutes, stirring occasionally. Taste and add salt as desired.

5. Serving: The bean paste can be enjoyed warm or cold, as is, or used as a side dish. It is delicious alongside a soy stew with peppers or a pickled cabbage salad, which adds a crunchy and fresh contrast.

Tips & Tricks:
- Boiling time for beans: This can vary depending on quality and age. Fresh beans cook faster, so make sure to check occasionally.
- Vegetarian variant: You can also add other spices, such as cumin or coriander, to enhance the flavor.
- Storage: The bean paste keeps well in the refrigerator for 3-4 days, and the flavor intensifies after a day. You can use it as a filling for sandwiches or serve it with flatbread.

Nutritional Information:
Beans are an excellent source of plant protein, fiber, vitamins (A, C, K), and minerals (iron, magnesium). They are low in calories, with approximately 120 calories per serving, making them an ideal choice for a balanced diet.

Frequently Asked Questions:
- Can I use canned beans? Yes, but make sure to rinse them well to reduce sodium.
- What other vegetables can I add? Spinach or zucchini can add a note of freshness and color.
- How can I make the paste spicier? Add a little crushed chili pepper or chili sauce during cooking.

This recipe is not only easy to prepare but also an excellent way to enjoy a healthy and nourishing meal. Savor every bite and enjoy the benefits of this versatile vegetable!