Ingredients
Bean Spread
- 450 grams canned white beans (one standard-sized small can, 15.5 oz) or substitute ½ cup / 90 grams dried
- 60 ml bean canning liquid (from the can)
- 1.5 cloves garlic (more or less depending on taste)
- 0.625 teaspoons salt (half of the total, adjust to taste)
Caramelized Onion Topping
- 2 yellow onions, sliced
- 125 ml sunflower oil or other neutral oil
- 3 tablespoons tomato paste
- 0.625 teaspoons salt (remaining half)
- 1.5 teaspoons smoked paprika (divided: a dash for initial cooking and the rest later)
Instructions
- Prepare the Bean Mixture: Drain the beans and reserve ¼ cup (60 ml) of the canning liquid. In the bowl of a food processor, combine the drained beans, reserved canning liquid, half of the salt, and garlic cloves. Blend the mixture until it becomes very smooth and creamy.
- Cook the Onions: Slice the yellow onions thinly. In a non-stick skillet over low to medium-low heat, add the sliced onions, sunflower oil, tomato paste, the remaining salt, and a dash of smoked paprika. Stir well to ensure the onions are evenly coated with the tomato paste.
- Caramelize the Onions - First Stage: Cook the onions gently for about 10 minutes, stirring occasionally. Keep the heat low to prevent burning, allowing the onions to soften and start to caramelize.
- Caramelize the Onions - Second Stage: Add the remaining smoked paprika to the onions, then continue cooking for another 8 to 10 minutes, stirring frequently. The onions should significantly reduce in volume and start to crisp up, developing a deep caramelized flavor. Watch carefully after 15 minutes to avoid burning, removing from heat as soon as the onions brown too quickly.
- Assemble and Serve: Spread the whipped bean and garlic mixture in a shallow bowl. Spoon the caramelized onion topping evenly over the bean spread. Serve with fresh bread as a flavorful dip or spread. Enjoy your authentic Romanian Fasole Batuta!
Notes
- Use dried beans only if you pre-soak and cook them before starting this recipe, otherwise canned beans are more convenient.
- Adjust the amount of garlic to your preference for more or less pungency.
- Keep a close eye on onions during caramelization to prevent burning; low heat is key.
- Sunflower oil or any neutral oil works well; avoid strongly flavored oils to let the bean and onion flavors shine.
- This dip can be stored in the refrigerator for up to 3 days in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Blending and Stovetop
- Cuisine: Romanian
- Diet: Vegetarian
