Mashed beans
I prepared this mashed beans on a Friday when I was looking for something meatless, filling, and easy to make with what I have at home. The beans are from the garden, so I know what I'm putting on the table. The recipe requires few ingredients and doesn't need much skill, just patience to boil the beans properly. I've tried this version several times, with good and consistent results in taste.
Quick info
Total time: about 3-4 hours (it takes longer due to boiling the beans)
Effective preparation time: 30 minutes (excluding soaking and boiling)
Boiling time: 2-3 hours, depending on the beans
Servings: 6-8
Difficulty: easy-medium, takes more time, not complicated
Type: fasting recipe, side dish or main course
Ingredients
700 g dried beans (ideally dried beans, not canned)
4 small onions
3 carrots
6 cloves of garlic
2 tablespoons olive oil
half a small celery root
1 sprig of thyme
2 tablespoons classic mustard
salt, pepper to taste
For the sauce:
1 large onion
2 tablespoons sunflower oil
1 teaspoon sweet paprika
200 ml tomato juice or diluted tomato paste
Preparation method
1. Soak the beans in cold water, ideally from evening to morning, or at least for a few hours. Change the water if it sits longer.
2. Drain the soaking water. Boil the beans in clean water over medium heat. When it starts to boil, change the water. Repeat 3 times: when it boils, drain and add fresh water.
3. On the fourth boiling round, add the 4 small onions, the chopped carrots, celery, thyme sprig, and salt (don’t add too much; you can adjust later). Boil everything until the beans and vegetables are well softened. This can take an hour or more, depending on the beans.
4. Drain everything in a colander. Remove the onion and thyme sprig if you don’t want a strong taste or fibrous texture. The rest of the vegetables are to be mashed together with the beans.
5. Mash the beans and vegetables as finely as possible. I use either a blender or a potato masher. Gradually add 2 tablespoons of olive oil, salt, and pepper to taste. Let the paste sit for 5-10 minutes.
6. Crush the 6 cloves of garlic and mix them into the beans. Let it rest for a few minutes to combine the flavors.
7. Finally, incorporate the 2 tablespoons of mustard. Mix well and adjust the taste with salt and pepper if needed.
8. For the sauce: Heat 2 tablespoons of sunflower oil in a pan. Sauté the chopped large onion, add 1 teaspoon of paprika, then 200 ml of tomato juice. Cook on low heat until it reduces and forms a thick sauce.
9. Pour the hot sauce over the mashed beans. You can poke it with a fork here and there to let the sauce penetrate.
10. Serve at your desired temperature, as a main dish or with pickles.
Why I make this recipe often
It’s the recipe I use often because it doesn’t involve many operations, it’s cheap, made from basic ingredients, and keeps well in the fridge for a few days without problems. It’s good both warm and cold.
Tips and variations
Tips
Boil the beans well; don’t rush this part, or it will come out grainy.
If the beans are very dry or old, add a little baking soda while boiling (not in the recipe above, but it’s a trick if needed).
The paste can be made finer with a blender, but it works manually too.
Don’t add the garlic and mustard at the beginning; the flavor is fresher if you add them at the end.
Substitutions
Olive oil can be replaced with sunflower oil, but the taste differs slightly.
Tomato juice can be replaced with diluted tomato paste.
If you don’t have mustard, you can omit it or use horseradish, but the result won’t be the same.
Variations
You can add other vegetables to boil with the beans (bell pepper or a slice of parsnip), but it’s not necessary.
For the sauce, you can add a little garlic, but it’s flavorful enough without it.
Serving ideas
It goes well with pickles, onion salad, or toasted bread slices.
You can use it as a filling for wraps or fasting sandwiches.
Frequently asked questions
1. Can I use canned beans?
You can, but it won’t be as creamy and will have a slightly different taste. You don’t need to boil it long; just heat it and mash it together with the separately boiled vegetables.
2. Is it necessary to change the water 3 times?
It’s not mandatory, but it helps with digestion and reduces the specific taste of dried beans. If you have bloating issues, don’t skip this step.
3. Can it be made without mustard?
Yes, but the absence of mustard changes the flavor profile. It will be milder in taste.
4. What type of beans works best?
Medium or large white dried beans are the most suitable. The colored or speckled variety has a different taste, but it works too.
5. Can I keep it in the freezer?
I don’t recommend it; the texture changes and becomes watery upon thawing.
Nutritional values
Estimation for one serving (out of 8): about 220-250 kcal, 9 g protein, 36 g carbohydrates, 5 g fat. Approximate values, depending on the amount of oil and what type of beans you use.
Storage and reheating
It keeps well in the fridge, covered, for 3-4 days. It can be eaten cold or gently reheated on low heat or in the microwave. It’s not recommended to freeze; the texture doesn’t hold up well. If it dries out on the surface, stir and add a tablespoon of water when reheating.
I soaked the beans for a few good hours, then I boiled them. I discarded three waters and on the fourth, I added the vegetables. After they boiled, I drained them, removed the onion and thyme, and put everything in a stainless steel bowl, mashing the beans with the vegetables until they became a fine paste. I added 2 tablespoons of olive oil, salt, and pepper, and let it sit for a few minutes. I crushed the garlic and added it, letting it sit again for a few minutes until the flavors blended. Finally, I added the 2 tablespoons of mustard, mixing well. In a pan, I put a large chopped onion with 2 tablespoons of sunflower oil, 1 teaspoon of sweet paprika, 200 ml of tomato juice, and sautéed them well until it reduced and formed a sauce. I added it over the prepared beans and pierced it with a fork to combine. Enjoy your meal!
Ingredients: 700 g. beans (from own harvest) 4 small onions 3 carrots 6 cloves of garlic 2 tablespoons olive oil 1/2 celery 1 sprig of thyme 2 tablespoons classic mustard salt pepper 1 teaspoon sweet paprika tomato paste 1 large onion for sautéing sunflower oil for sautéing
