Mashed Beans and Onions (Print Version)
# Ingredients:
→ Legumes
01 -
2 yellow onions, sliced thinly
→ Spices and Seasonings
02 -
1.5 teaspoons smoked paprika
03 -
1.25 teaspoons salt (or adjust to taste)
04 -
1.5 garlic cloves (use more or less based on preference)
→ Liquids
05 -
60 ml reserved bean cooking liquid
→ Base and Sauce
06 -
3 tablespoons tomato paste
07 -
125 ml sunflower oil or a neutral oil
→ Beans
08 -
450 grams canned white beans (a standard 15.5oz can or 90 grams of dry white beans, about 1/2 cup)
# Instructions:
01 -
Put the drained beans, 60 ml of the bean liquid, garlic, and half the salt into a blender. Blend until super smooth.
02 -
Slice your onions. Toss them in a skillet with the oil, tomato paste, a pinch of paprika, and the leftover salt. Give them a good stir so everything mixes well.
03 -
Keep the heat low or medium-low and cook those onions for a good 10 minutes, stirring every now and then.
04 -
Add in the remaining paprika and keep cooking for another 8–10 minutes, stirring a lot. The onions should shrink down a lot and just start turning golden at the edges.
05 -
At around the 15-minute mark, keep an eye on the onions so they don't burn. If they seem to be browning too fast, take them off the heat.
06 -
Spread some of that bean mix on a shallow bowl or plate. Pile on the caramelized onions, and pair with fresh bread as a side or dip!