Mashed White Beans

How to prepare mashed white beans

1. Cook the beans with plenty of water and the bay leaves in a pressure cooker for 45 minutes from when the pot starts whistling.
2. Drain the water from the beans, but reserve one cup of the cooking water. Discard the bay leaves.
3. Mash the cooked beans with the crushed garlic cloves, salt, and pepper in a food processor or put through a grinder. Add some of the reserved bean water gradually while mixing until you reach the desired consistency (I added about half a cup of water).
4. Heat oil about a finger deep in a pot and sauté the sliced onions with a little salt until they soften and start to turn golden. Add the paprika, stir quickly, and turn off the heat.
5. Remove the onions from the pot.
   * if some people don't like sautéed onions, you can chop them finely when sautéing and leave them in the pot to mix with the beans - it gives a good flavor, but the picky eaters won't detect them.
7. Add the bean paste to the remaining oil in the pot and stir over low heat until well combined and the oil is no longer visible.
8. Now, if the beans seem too thick, add a little more of the bean cooking water. Adjust salt and pepper.
9. Serve the beans with caramelized onions on top and a sauerkraut salad on the side. I drizzled the chopped sauerkraut with a little oil and seasoned it with plenty of pepper.

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