Their equivalent to mashed potatoes. It is a paprika-spiced pot of white beans and onions, slow cooked until tender and creamy. It was also mentioned that this is the main way Albanian’s eat their beans.
| Ingredients: |
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| 2 cups of dry white beans |
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| 1/2 cup chopped onion |
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| 1/2 cup olive oil |
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| 2 tablespoons tomato sauce |
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| 1 tablespoon chopped parsley |
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| 1 tablespoon chopped mint |
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| salt, chili powder |
Servings: 4
Preparation:
Boil beans in hot water in an uncovered pot for 5 minutes. Rinse and boil for another 15 minutes in a covered stock pot in 3 cups hot water. Sauté onion in olive oil until it turns yellow. Add 2 tablespoons bean stock from the pot along with tomato sauce, parsley, salt and chili powder for taste. Cook for 10 minutes or until a thick sauce is formed, then pour everything into the pot. Add chopped mint, cover tightly and cool for 2 hours over low heat, or for 30 minutes in a pressure cooker. This should produce a thick juice, covering beans by _ inch. Serve hot.
