Inspired by a childhood dish with Hungarian roots: on Thursdays, mother was busy preparing for Shabbat (chicken soup, gefilte fish, chocolate babka cake, chopped liver), so she made us something relatively quick and “light” for lunch.
Mom would cook white beans that she had soaked the night before. When the beans were very soft, she mashed them, made a mixture of oil and flour, and added it to the beans. She topped the puree with fried onion and salami.
To be honest – while my brothers were crazy about it – as a child, it was not one of my favorites. But over the years, when nostalgia showed up, and my taste buds learned a thing or two – I longed for this good old-times dish.
Enjoy, and let me know how it turned out 😋❣
Mashed White Beans
- Paprika, parsley, pita, tortilla, or chapati
- Cut the tofu into slices about 1 cm (0.4 Inch) thick; cut the slices into discs using a cookie cutter. (about 2 cm – 0.8 inch diameter). See a note below regarding the leftovers*
- In a medium bowl, mix soy sauce, olive oil, maple syrup, miso, nutritional yeast, liquid smoke, smoked paprika, black pepper, onion powder, and garlic powder. Add the tofu discs (you can also add the excess tofu – see note) and stir-fry until the tofu is coated in the sauce. Set aside. You can make this step a day or two in advance and store it in the refrigerator in a sealed box.
Mashed White Beans
- Put the beans in a pot, add water to cover and salt, bring to a boil, lower the heat, and cook for 12-15 minutes.
- Heat oil in a large pan or wok, add the chopped onion, and saute, stirring occasionally. When the onion turns golden, add the whole cloves of garlic, stir for a few seconds, lower the heat, and saute for another ten minutes until the onion caramelizes; add the tofu (without the marinade – we will add it later); Stir fry for about another five minutes.
- Remove the tofu and some of the caramelized onion and set aside. Add the flour to the pan and mix well.
- Strain the beans and save the liquid. Transfer the beans to a food processor, add salt and ground black pepper to taste, and process until you get a puree, if necessary, gradually add a few tablespoons of the bean liquid.
- Add the caramelized onion and garlic left in the pan to the food processor. If you want, add the tofu marinade you kept aside. Process for a few seconds until combined. Taste and adjust seasoning if necessary.
- Divide the bean puree into portions, add the caramelized onions you kept aside and the tofu, garnish with parsley, and sprinkle paprika; serve with pita, tortilla, or chapati.