Romanina Bean Dip (Fasole Batuta)

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.