Romanina Bean Dip Fasole Batuta Recipes
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.
Provided by Callu
Categories Beans
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 7
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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- Rinse again, place in a large bowl, cover with plenty of water, add the halved onion and the bay leaves and bring to a boil. Cook for about 1 hour or until the beans are soft. The cooking time will greatly depend on the size and age of the beans, so keep checking.
- Discard the onion and the bay leaves. Leave the beans to cool slightly, then place them in the food processor together with about ¼ cup of the cooking liquid and two tablespoons vegetable oil.
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