White bean puree

Ingredients for 4 servings:

• 500 g beans, white, dried (or already cooked from the can)
• 1 tbsp oil
• 1 small onion(s)
• 1 tbsp tomato paste, 3-fold concentrated, heaped
• Salt and pepper, white from the mill
• 1 pinch(s) of sugar
• 200 ml vegetable stock, as needed

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

Jewish, from Israel

Soak the beans overnight. The next day, boil them in fresh water for 1 hour until tender (test if the beans are tender). Drain the water. Peel and dice the onion. Heat the fat in a pan and fry the onion until golden brown. Puree the beans or pass them through a sieve. Add the tomato puree and refried beans to the onion in the pan and season with salt, pepper, and sugar. Sauté for 5-8 minutes until the water in the beans evaporates and the tomato puree darkens slightly. Then gradually add the vegetable stock over low heat. Since the porridge shouldn’t be too runny, you don’t need to use all of the stock. Sauté the porridge for about another 7 minutes. Let it sit for a while before serving.