Bean spread

Bean Spread

I have made bean spread many times, especially in the fall when red bell peppers are cheap and I can find good beans. I love it because it keeps well in the fridge and makes for a quick snack or side dish. I usually prepare by soaking the beans overnight and finish the next day at a leisurely pace. This recipe is classic and has no complicated steps, just patience when boiling and sautéing the onions.

Quick Info

Total time: about 24 hours (including soaking)
Active preparation time: 2 hours
Cooking time: 2-3 hours, depending on the beans and how quickly they cook
Servings: about 8-10 jars of 400 g (depending on how much it reduces)
Difficulty: medium
Recipe type: preserve, fall/winter

Ingredients

1 kg white beans
500 g carrots
1 kg red bell peppers
500 g red onion
500 g white onion
500 ml oil
1/2 jar of 720 ml concentrated tomato paste (sultan)
2 garlic cloves
1-2 teaspoons baking soda
1 teaspoon sugar
vegetable seasoning (to taste)
peppercorns
coriander seeds
salt
a few allspice berries
thyme
bay leaves
celery leaves (optional)
1 carrot (for boiling the beans)
1 potato (for boiling the beans)
1 parsnip (for boiling the beans)
1 onion (for boiling the beans)

Preparation Method

1. I start with the beans. I sort them for impurities, wash them well, and soak them in plenty of cold water overnight (at least 12 hours). This proportion is for 1 kg of beans, but you can also make half the amount if you don’t want too much spread.

2. The next day, I drain the beans and boil them in hot water in a large pot. I add a carrot, a potato, a parsnip, 2 garlic cloves, and a whole onion. I let it boil for about an hour, skimming the foam from the surface occasionally.

3. After an hour, I drain all the water, discard the vegetables used for boiling, rinse the beans, and cover them again with hot water. I add some peppercorns, coriander, allspice, a little thyme, bay leaves, salt, and 1-2 teaspoons of baking soda (which helps with cooking and the texture of the beans). I also add a teaspoon of sugar.

4. I turn off the heat when the beans are well cooked and crumble easily between my fingers. I drain the water, remove all the vegetables and spices. If I prefer a very smooth consistency, I pass all the beans through a meat grinder, then blend them with an immersion blender. Those who want a more rustic texture can leave some whole beans.

5. While the beans are boiling, I roast the red bell peppers on the stovetop, grill, or in the oven. Once roasted, I put them in a bowl and sprinkle with salt, then cover them for a few minutes so they can be easily peeled. I peel them, remove the seeds and stems, then grind them. I keep the juice they release, as it tastes good.

6. I peel, wash, and grind the raw carrots. I do the same with the onions (both red and white). I chop them separately.

7. In a large pot, I heat the oil and first add the chopped onions. I sauté them on low heat, stirring often, for about 30-40 minutes until they soften and become translucent. It’s important not to rush this step – the onions should not brown, just reduce and lose their sharpness.

8. I add the chopped carrots and continue to sauté for another 30-40 minutes until everything is well softened. If necessary, I add a little more oil to prevent sticking to the pot.

9. I add the chopped roasted peppers (along with the drained juice) to the sautéed vegetables. I mix well and let it simmer for another 20-30 minutes to combine the flavors.

10. I add the pureed or boiled beans, depending on preference. I mix well. I let it simmer on low heat for another 30-40 minutes, stirring occasionally to prevent sticking.

11. At the end, I adjust the salt, add vegetable seasoning to taste, add the tomato paste (about half a jar of 720 ml, but it can be adjusted depending on how concentrated you want the tomato flavor), and let it cook until the mixture thickens nicely. If you have celery leaves, add them towards the end for flavor.

12. When the spread is ready, I pour it hot into well-washed and pre-heated jars. I tighten the lids immediately and place the jars upside down under a thick blanket until they cool completely.

13. Finally, for those who wish, you can put the pot (without a lid) in the oven for 15-20 minutes at a moderate heat. This helps the spread to thicken better and achieve a slightly thicker consistency.

Why I make this recipe often

I make it every year because it lasts for months in the fridge, is practical for fasting, and works well for breakfast or as an appetizer. I love that it has an intense roasted vegetable flavor and is easy to adjust in quantity.

Tips and Variations

Tips

It’s important to soak the beans sufficiently – if you rush, they may remain hard. When sautéing the onions, use a wide pot and don’t rush the heat, otherwise, they will acquire a bitter taste. Use red bell peppers – do not substitute with sweet peppers, as they do not have the same flavor.

Substitutions

You can use tomato paste instead of concentrated tomato paste, but you will need to cook it longer to reduce the liquid. If you don’t have fresh red bell peppers, frozen roasted peppers will work, but the flavor won’t be as rich. Celery leaves are optional.

Variations

Some people leave the beans just ground without pureeing them with a blender – this results in a more rustic textured spread. If you prefer a tangier flavor, add more tomato paste. For an extra aroma, add a few sprigs of thyme or lovage at the end.

Serving Ideas

I serve it cold on slices of bread, plain or with pickles. It can be used as a filling for sandwiches or as a side dish for fasting meals. Sometimes I use it as a base for bruschetta.

Frequently Asked Questions

1. Can the spread be made with only white onions?
Yes, if you don’t have red onions, just use white. The texture and flavor will be a bit different, but not essential.

2. Can I use canned beans?
Yes, but the flavor won’t be as intense, and the texture will be a bit softer. If you do use them, drain and rinse well.

3. Do I have to put the spread in the oven at the end?
It’s not mandatory, but it helps the spread to be thicker and to reduce any remaining liquid.

4. Can the bean spread be made without roasted peppers?
I do not recommend it. Roasted peppers are a key ingredient, adding flavor and color. Without them, it will be less flavorful.

5. Can I add more garlic?
You can, but don’t overdo it – too much garlic can overpower the other flavors. 2-3 cloves are sufficient.

Nutritional Values

Approximately, per 100 g: 110-140 kcal, 4-5 g protein, 6-8 g carbohydrates, 6-7 g fat. The spread contains enough oil but also has fiber from the beans and vegetables. The values may vary depending on how much oil remains in the final product and how much tomato paste you use.

Storage and Reheating

The spread keeps very well in the fridge, in a cellar or refrigerator, for 6-12 months if you sterilize the jars correctly and the lids seal well. Once a jar is opened, keep it in the fridge and consume within 5-7 days. I do not recommend reheating the spread – it is much better cold or at room temperature.

The beans are washed and sorted, then soaked in cold water for about 12 hours (I used 1 kg, but you can use less). The next day, we boil them in hot water along with a carrot, a potato, a parsnip, garlic, and an onion. We boil for about an hour, after which we discard the first water and add more hot water. We skim the beans whenever necessary. We add the spices, baking soda, and sugar, which help the beans cook; you can also add a metal spoon to boil in the broth. The pepper is roasted, sprinkled with salt, covered, and then peeled and seeded. It is ground in a meat grinder, and we keep the drained juice. The onion is also ground separately, as well as the carrot. The boiled beans are drained, the vegetables are removed, and then they are passed through the meat grinder, after which they are blended once with a mixer; I like it to come out as a paste, but you can leave the beans whole. We heat the oil, first sauté the onion for about 30-40 minutes, then add the carrot and let it cook for the same amount of time. The onion should be well sautéed, and then the other vegetables follow. We add the pepper along with the juice, and later the beans. Towards the end, we adjust the salt and add the tomato paste. It can also be made with tomatoes, but it requires more cooking time. We put it in the oven for a bit, and when it's ready, we put it in hot jars.

 Ingredients: 1 kg white beans, 500 g carrots, 1 kg red bell peppers, 1/2 kg red onions, 1/2 kg white onions, 500 ml oil, 1/2 jar of 720 g concentrated tomato paste (Sultan), 2 cloves of garlic, 1-2 tsp baking soda, 1 tsp sugar for taste and boiling, Vegeta, whole pepper, coriander, salt, a few allspice berries, thyme, bay leaves, celery leaves optional

 Tags:  zacusca