Things You'll Need:
- 2 one pound bags of dried beans
- 1 ounce olive oil
- 1 teaspoon salt
- 4 medium cloves garlic
- Zaprashka
- Water to cover at least 4 inches on top of beans
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Step 1
Place 2 cups oil in a large heavy skillet and heat to medium high. Dip white fish, usually haddock, cod or flounder in flour; brown the fish in the oil but do not cook until done. Remove fish to finish later.
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Step 2
Add 1 cup of finely minced onions to the fish flavored oil, and brown the onions. Remove half of the oil and onions; set aside for the potatoes which are small, boiled and peeled potatoes baked with the fish oil and onions.
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Step 3
Sprinkle 2 to 3 tablespoons of flour over the remaining oil and onions, stir until thickened and brown. This seasoning is traditionally used in many dishes for Holy Supper at Christmas.
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Step 1
Wash dried beans several times the night before cooking. Place beans in a large heavy pot, and add enough water to cover beans by four inches of water. Cover the beans, and let them soak overnight.
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Step 2
Check the beans in the morning, there should be at least three inches of water covering the beans. Do not rinse or change water. Bring beans to a boil, and add one ounce of oil and salt. Reduce heat and simmer slowly for at least two hours, stirring frequently.
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Step 3
Crush the four cloves of garlic and add to the cooked beans; use more or less garlic according to your taste. Add two to three tablespoons of the zaprashka. Stir the beans and continue cooking for another 30 minutes. Use a potato masher to gently stir and break the beans. If not thick enough, add more zaprashka.
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Step 4
Cool the beans enough to handle. Gently rub the beans between your hands to mash until you have a semi smooth but rustic texture; this is the traditional way to prepare the beans. A potato masher can be used but can make the beans too smooth. Place beans in oven to stay warm until serving.
