Romanian Refried Beans (Recipe 2: Tan beans with onions on top)
Creamy, savory, and sweet, these romanian refreid beans are simple to make yet so flavorful. They are, for me, the absolute ultimate comfort food from my childhood.
Equipment
- Food Processor
- Heavy bottomed pot
Ingredients
- 1 cooked carrot
- 2 raw garlic cloves, minced
- a couple pinches salt, separated
- 1 yellow onion, sliced thin
- 1 tbsp neutral oil (like grapeseed): I prefer to use a spray oil so the recipe remains virtually fat-free
- paprika, for the top
Instructions
- Process the beans, carrot, garlic and a pinch of salt in a food processor to the desired consistency (I like to leave some of the beans whole to add texture, and prefer it a little chunky). If you prefer it a little thinner, you may add a bit of hot water. Taste for seasoning (it may need more salt to your taste), heat, and plate.
- Heat a solid-bottomed pan or cast iron skillet over high heat and add the oil (or spray oil) and onions. Add a pinch of salt, and turn to medium so that the onions don’t burn. Stir them around until they get a little color and browned, and fragrant. Set aside.
- Measure out your beans (6 ounces for protein) and measure out your onions on top (I often find these onions make enough for two portions).
- Sprinkle with paprika and serve.
Notes
For Bright Line Eating™ Measurements: The beans themselves are without oil, so measure them as your protein. For women’s weight loss, that’s 6 oz. Adjust for men’s portions. I’m not going to tell you how many of these onions you can eat. You do you. I do find that if I use the oil, the whole serving is too much for me and I divide it in two portions of fried onions. Divide the whole mixture in two, measure the onions towards your veggie portion and account for 1/2 portion of fat. If not using oil, then measure out your onions as you would any vegetable. No fat portion here.