#fasole #retetesimple #cucatearomatic
Mashed beans with fried onions and garlic, one of the most beloved Romanian dishes. It's easy to make with simple and cheap ingredients, but it's full of flavor. A traditional recipe, perfect for Orthodox fasting days.
Over time, this food has acquired various regional names in different areas of the country. Each region preserves its culinary traditions and customs, and this is reflected both in the ingredients or spices used and in the names of the recipes.
Also, in some areas fried onions are made with paprika, and in others with broth or tomato juice.
However it is prepared, this bean paste always manages to be extraordinarily tasty. The secret of this recipe lies in the balanced combination of flavors and textures. The creamy whipped bean paste combines harmoniously with the intense taste of fried onions, resulting in a dish with an irresistible flavor.
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📝 You can find the written recipe here ▶ bucate-aromate.ro/2014/11/fas...
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📌 Ingredients for 6 servings:
400g dried beans (or 4 tins of cooked white beans)
1 teaspoon of baking soda
50 ml of sunflower oil
1-2 tablespoons of olive oil
2 large onions
3-4 cloves of garlic
1 teaspoon sweet paprika
1 teaspoon tomato paste
salt and pepper to taste
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🔪 Preparation
Choose the beans, rinse them under a stream of water and leave them soaked in cold water to cover them well, at least 8 hours, preferably overnight.
Rinse the beans and boil them in cold water with a teaspoon of baking soda. Simmer for 10 minutes on low heat from the time it starts bubbling. A white foam will form on the surface, there is no need to remove it. After the 10 minutes, drain the beans and rinse them very well with cold water.
Put the beans in a large pot and pour approx. 2 liters of water, enough to cover the beans well. Also put 1 teaspoon of salt here. Simmer the beans over low heat until the beans are soft (1-2 hours, depending on the beans). Check the water level from time to time. If using the pressure cooker, boil for 30 minutes.
Drain the beans through a sieve, but don't throw away the boiling water! Set aside about 100 ml to use later.
Place the cooked beans in the food processor or blender along with the garlic, salt, pepper and olive oil. Mix until you get a smooth and homogeneous paste. Thin the paste with the reserved boiling water until you reach the desired consistency.
Cut the onion into scallions and place them in a pan over the hot oil. Add a pinch of salt from the beginning so the onion will soften faster. Sauté the onion over low heat for 6-7 minutes, stirring often to prevent burning.
After the onion has softened well, put the tomato paste and leave the pan on the fire for another 1 minute, stirring continuously. Finally, add the paprika, mix and turn off the heat.
Place the bean paste in a serving dish and top with the sautéed onions. Drizzle over the remaining oil in the pan. It is served warm or cold.
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