Mashed beans are a quiet dish, but the crisp onions on top give them a voice. With fresh bread, this is the kind of supper that needs no decoration—only another spoonful.
Method, step by step
- Soak the beans, then cook them in fresh water with bay leaves and garlic until completely soft.
- Strain, reserving a little of the cooking juice, then mash into a rustic puree. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Fry the onion slowly until golden brown in the fat, at the end add a little paprika.
- Season the beans with salt and pepper, loosen them with cooking juice, and top them generously with the onion. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
Practical tips and common mistakes
- Mix half of the onion into the beans, leave half for the crispy top — the texture is not a mischief here.
- Cut the ingredients to the same size, so they are prepared more evenly.
- Add the spices in several portions and taste after each larger step.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
