Romanina Bean Dip (Fasole Batuta)

"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."
 
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Ready In:
1hr 50mins
Ingredients:
7
Serves:
6-8
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

I have lived all over the world and love spending time with grandma's in their kitchens. I now live in remote Alaska and love every minute of it. I am married with two outrageous little girls and I have a catering business on the side. I love to can food (and would love to see more canning recipes) In the summer we make all kinds of smoked and dried salmon. Winters we like to make assorted sausages and jerkys. If it can be pickled, brined brewed or smoked I am all ears!
 
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