Creamy Beans Onions (Print Version)
# Ingredients:
→ Beans and Pulses
01 -
450 grams of canned white beans (a standard 15.5oz can or 90 grams of dried white beans, roughly ½ cup)
→ Liquids
02 -
60 ml of reserved bean cooking water
→ Seasoning and Spices
03 -
1 ½ garlic cloves, adjust for your preference
04 -
1 ½ teaspoons of smoked paprika
05 -
1 ¼ teaspoons of salt, or more to taste
→ Vegetables
06 -
2 yellow onions, sliced thin
→ Sauce and Base
07 -
3 tablespoons of tomato paste
08 -
125 ml of sunflower oil or another neutral oil
# Instructions:
01 -
Throw the drained beans, 60 ml of the bean water, half the salt, and garlic into a blender or food processor. Let it run until it’s completely smooth and creamy.
02 -
Slice up the onions. Heat a frying pan over low or medium-low heat, then toss in the onions, oil, tomato paste, the leftover salt, and a pinch or two of paprika. Stir everything together so the onions get coated with the paste.
03 -
Let those onions cook on low or medium-low heat for around 10 minutes, making sure to stir once in a while.
04 -
Sprinkle in the rest of your paprika and keep cooking the onions for another 8–10 minutes. Keep stirring often until they shrink in size and a little browning starts happening.
05 -
After about 15 minutes, pay close attention to the onions to stop them from burning. If they’re browning too fast, take the pan off the heat right away.
06 -
Spread some of that whipped bean goodness into a shallow bowl, then pile on the caramelized onions. Just grab some fresh bread to dip and enjoy!