Fasole Frecata Romanian Mashed Beans Recipes

FASOLE FRECATA--ROMANIAN MASHED BEANS

Fasole Frecata--Romanian Mashed Beans image

This is super food for the winter. Very comforting and filling. For a healthier version use the vegetable oil instead of the bacon.

Provided by Transylmania

Categories One Dish Meal

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb dried great northern beans, soaked overnight
1 onion, scored
2 carrots, peeled and chopped
1 parsnip, peeled and chopped
salt and pepper
1/4 lb bacon, finely chopped
2 onions, finely chopped
2 -3 teaspoons paprika

Steps:

Drain the beans and put them in a large pot. Cover with water and bring to a boil.
Lower heat to a simmer, cover beans, and cook for about 45 minutes.
Add carrots, onion, and parsnip. Cover again and cook for another 45 minutes.
Drain beans and vegetables and mash all together. This can also be done in a meat grinder or a food processor.
Add salt and plenty of black pepper.
For the moare (a sauce).
In a heavy skillet cook the bacon over medium high heat, or until the fat cooks out a bit.
Add the onions and saute together over medium heat for 10 minutes, or until the onions begin to brown.
Add paprika and cook for about 1 more minute.
Serve this over each serving of beans.

Nutrition Facts : Calories 375.6, Fat 9.6, SaturatedFat 3.1, Cholesterol 12.8, Sodium 184.8, Carbohydrate 54.8, Fiber 17.1, Sugar 5.1, Protein 19.6

ROMANINA BEAN DIP (FASOLE BATUTA)

Romanina Bean Dip (Fasole Batuta) image

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.

Provided by Callu

Categories Beans

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

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)

Steps:

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.

Nutrition Facts : Calories 20.2, Fat 0.1, Sodium 829.9, Carbohydrate 4.8, Fiber 0.7, Sugar 2, Protein 0.5

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