Pierogi with Beans and Mushrooms

Sort through the dried beans, rinse them, and soak in plenty of cold water for at least 8 hours (it's convenient to leave them overnight).

Drain the water, cover the beans with fresh water (2-3 cm above the beans), and simmer over low heat for 60-90 minutes until fully soft, salting toward the end of cooking.

While the beans are cooking, dice the mushrooms finely and finely chop two onions. In 2 tbsp oil, sauté the onion until translucent, 3-4 minutes, add the mushrooms and cook for another 7-8 minutes, until the liquid evaporates and the mushrooms turn lightly golden.

Drain the cooked beans in a colander, let cool slightly, and mash into a thick purée with a masher or blender. Combine with the sautéed mushrooms and onion, season with salt and black pepper to taste, and mix thoroughly.

For the dough, mix the flour with a pinch of salt, pour in warm water and 2 tbsp oil, and knead into a smooth, non-sticky dough. Cover with plastic wrap and let rest for 15-20 minutes.

Roll out the dough into a sheet 2-3 mm thick and cut out circles about 6-7 cm in diameter using a glass or a pierogi cutter.

Place a teaspoon of filling in the center of each circle and pinch the edges tightly to seal so the pierogi don't burst open during cooking.

Cook the pierogi in small batches in salted boiling water for 4-5 minutes after they float to the surface, stirring gently so they don't stick together.

In the remaining oil, sauté the third onion until golden and drizzle it over the hot pierogi before serving.