Fasole Bătută – Romanian White Bean Dip

Serves 4 | Prep time: 5-10 mins | Cooking time: 30-35 mins

INGREDIENTS

• 2 x 400g/15oz cans of cannellini beans
• 2 cloves garlic, chopped
• 1 white onion, chopped
• 1 Tbsp vegetable oil
• Hot vegetable broth
• Salt & pepper to taste

Toppings

• 3 White or yellow onions
• 1 Tbsp Vegetable oil
• 1 Tbsp Sweet paprika
• 1 Tbsp Tomato paste

METHOD

1. Drain and rinse the canned beans. Place them in a pot with one chopped onion and the chopped garlic cloves. Add hot vegetable broth to cover and bring to a boil. Let it cook for 20/25 minutes until the onion and garlic are soft. Keep some of the water aside.
2. Caramelize the Onions. While the beans are cooking, peel and finely slice the onions. Heat olive oil in a large pan over medium-low heat. Add the onions and cook, stirring occasionally, until they become soft, golden brown, and caramelized. This will take about 20-30 minutes, so be patient and stir occasionally to prevent burning. Once caramelized, add the paprika and tomato paste, stirring to incorporate. Let the onions cook for another 2-3 minutes, adding a splash of water.
3. Prepare the Bean Dip. Once your beans are tender, place them in a blender or food processor, together with the onion and garlic. Add salt, and pepper to taste and 1 tablespoon of oil. Blend until the dip reaches a smooth, creamy consistency. Add some of the beans cooking water to help blending only if necessary (this will depend on the power of the blender). We don’t want the dip to be too watery though, it should be creamy like hummus. To make sure it’s free of lumps, I like to pass it through a sieve.
4. Adjust Seasoning. Taste the dip and adjust the seasoning with more salt, pepper, or oil as needed. If you like a more robust flavor, feel free to add more paprika.
5. Serve. Transfer the dip to a serving bowl, add the caramelized onions on top and drizzle with a little extra oil for a finishing touch. Serve with fresh bread, crackers, or vegetable sticks, and enjoy!