Paste and pureé made from beans with assorted savoury additions are part of the fabric of the Mediterranean basin’s food culture. This is the traditional Balkan version, simply made with haricot beans, garlic and onions. Rarely though is the recipe left unadorned. Herbs – parsley in particular, meat – pork in its various forms, spices – paprika for example – and vegetables – potatoes usually, are added to give flavour and texture.
- 500 g haricot beans, soaked overnight
- 500 g onion, sliced
- 60 ml olive oil
- 5 garlic cloves, crushed, minced
Over a low heat lightly fry the onions in the olive oil until they take on colour at the edges. Boil the beans until they are tender, drain and while they are still warm spoon into a bowl, add the onions and their oil. The garlic can be added raw or lightly cooked at the end with the onions.