Beans with fried onions
4 servings
50 minutes
Bean stew with fried onions is a traditional Moldovan dish infused with the spirit of home comfort. It dates back to times when beans were a staple of peasant cuisine due to their nutrition and availability. The creamy texture of the bean puree pairs wonderfully with the aromatic crispy fried onions, creating a harmony of flavors—from the light sweetness of the beans to the rich caramelized notes of the onions. Garlic adds a spicy kick to the dish, while vegetable oil provides velvety softness. Bean stew can be served as a standalone dish or as a side, perfectly complementing fresh bread and pickles. It can be enjoyed warm or chilled, savoring each tender and rich bite. This dish warms the soul and transports you to the atmosphere of a cozy family lunch while preserving Moldovan culinary traditions.
1
Soak the beans in cold water for 6-8 hours, then cover with fresh water and cook for 45 minutes until done.
- Dried red kidney beans: 200 g
2
10 minutes before it's ready, salt the beans to taste. Save one cup of broth and drain the rest.
- Salt: to taste
3
Peel the garlic, chop it in a blender with the beans until it becomes a puree, occasionally adding broth in small portions.
- Garlic: 4 cloves
- Dried red kidney beans: 200 g
- Salt: to taste
4
Peel the onion and slice it into thin half-rings. Heat vegetable oil in a pan and fry the onion until golden.
- Onion: 2 heads
- Vegetable oil: 3 tablespoons
5
Place the bean puree on a plate, sprinkle with fried onions, and drizzle with oil from the pan. It can be served warm or cold.
- Onion: 2 heads
- Vegetable oil: 3 tablespoons
