Prep 20 mins
Cook 1 hr 30 mins
This is a traditional Romanian dip that goes great with crusty bread. It is pretty mild in flavor and appropriate for pretty much any crowd.
- 1 cup dried beans
- 2 medium onions
- oil, for sauteeing
- 1⁄4 cup tomato sauce
- 2 -3 garlic cloves, minced
- 1 carrot (optional)
- 2 teaspoons salt (to taste)
- Wash and pre-soak beans.
- In large pot boil pre-soaked beans and enough water to cover and cook over medium heat until soft, about an hour. Check every so often and add water as needed.
- While beans cook chop and saute one of the onions in oil over medium-low heat in a large frying pan. Stir frequently and cook until caramelized and a light golden color. Do not burn.
- Cut second onion in half.
- Once beans are tender add the second onion, salt, garlic and carrot.
- Continue to cook, adding water as needed, for 30 minutes.
- Remove from heat and discard onion. If a few bits are left in it is ok.
- Drain water from bean mixture, but reserve liquid for later.
- Mash beans and carrot (you can use a food processor if you want it really smooth). If too dry to mash add some of the reserved cooking water.
- Stir all but 2 spoonfuls of the onion mixture to the bean mash as well as the tomato sauce.
- Taste and adjust the salt to your liking.
- Serve garnished with the last of the onion.