1 1.35 kg or 48 oz. jar of great northern beans
1 large onion minced (yellow cooking onions best)
canola oil or preferred brand
2 large garlic cloves minced
1-2 tablespoons of paprika (to taste)
salt (to taste)
pepper (to taste)
Drain jar of beans, reserving juice. Gradually add beans in a blender or food processor until creamy, adding enough reserved juice necessary to achieve desired texture. You may have to mash beans in separate batches if your appliance cannot handle the amount of beans used. Set aside.
In a large, deep sauté pan, pour oil until it fills the bottom of the pan. Heat oil and add onions and garlic. Sautee onions on medium heat until very transparent and soft...but avoid browning. While sautéing, add salt and pepper to taste. Gradually stir in paprika a teaspoon at a time until oil turns red and a strong flavor is present. You may occasionally taste test the oil to see if more salt or paprika is needed. When onions are fully cooked, turn off heat and gradually fold beans into the oil mixture. Keep mixing beans until all of oil mixture is absorbed. If done right, the beans should have a beautiful, light terra-cotta color.
This recipe is traditionally served over cornmeal mush (mamaliga), but is excellent as a dip, sandwich spread, or by itself!