Although dishes with a thickener not among the healthiest foods, they are often present on our table. This is because thickened beans or thickened lentils are among the most delicious dishes out there.
Undoubtedly, traditional bean soup is also extremely appetizing, but nothing compares to thickened beans stew or oven-baked beans, the mere mention of which makes us drool.
You can thicken beans in several ways, each of which has its own subtleties. In some parts of the world, the beans are thickened with lard, in others with bacon and in some places there is no flour in the soup.
The classic bean and lentil thickener is made with oil (lard), flour and paprika. The preparation is easy - the flour is fried, until it aquires a golden color, paprika is added and it is gradually diluted with part of the broth. Then it is added to the beans and if desired, left on the heat for a few more minutes.
You can fry the beans in another way. First you need to boil then until they're fully cooked. Then, in another pot, fry 1-2 onions, until they soften soft, add ground tomatoes and paprika.
When the water from the tomatoes evaporates, add a little flour dissolved in water, and then the strained boiled beans. The dish is fried, until it thickens.
In some parts of the world, beans are fried without flour. They are first boiled, until they're done. Meanwhile, oil (lard) is heated in another pot.
With a slotted spoon, scoop some of the bean, put them it in the oil, by pressing them lightly. This way, all of the beans are gradually transferred. They are flavored with mint, savory herb, paprika and are then served.
More recipes for bean dishes, bean stews and oven-baked beans can be found on our site.
