Whipped Beans

Rinse the dried beans under cold water and soak them in 3 liters of water for at least 4 hours or overnight to soften.

Drain the soaked beans and place them in a large pot with fresh water, covering them by about 2 inches. Bring to a boil, then reduce heat and simmer.

While the beans cook, slice the 3 large onions into thin rings or half-moons.

Heat the oil in a separate skillet over medium heat and add the sliced onions, stirring occasionally until they become soft and golden.

Add the minced garlic to the onions if using, stirring for about 1 minute until fragrant.

Sprinkle the paprika over the onion mixture and stir to coat evenly, cooking for another minute.

Once the beans are very tender and easily break apart (after about 60 minutes total), drain them well and transfer to a large bowl.

Mash the beans using a potato masher or fork until they reach a smooth, creamy consistency with minimal lumps.

Fold the caramelized onion mixture into the whipped beans, reserving some of the onions for garnish if desired.

Season the whipped beans with salt to taste and adjust paprika if needed for color and flavor.

Chop the pickles into small pieces and stir them into the whipped beans just before serving, or arrange them on top as a garnish for brightness and tang.

Transfer to a serving dish and serve warm, optionally drizzling with a little additional oil and garnishing with reserved caramelized onions.