Romanian Mashed White Bean Dip (Fasole Bătută)
Fasole bătută Say it: fah-SOH-leh buh-TOO-tuh
Fasole bătută is a classic Romanian appetizer from the regions of Wallachia and Banat. Creamy white beans are slowly boiled until tender, then vigorously whipped with raw garlic and sunflower oil until light and fluffy. A generous topping of sweet caramelized onions adds depth and contrast. It is traditionally served as a starter or meze alongside crusty bread, especially during family gatherings and fasting periods.
Romanian Mashed White Bean Dip (Fasole Bătută)
Fasole bătută
Pronounced fah-SOH-leh buh-TOO-tuh
- Serves
- 6
- Prep
- 20 min
- Cook
- 1 hr 30 min
- Total
- 1 hr 50 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Rinse the dried beans well, then soak them overnight in plenty of cold water. Drain and rinse again.
Place the soaked beans in a large pot with 8 cups (2 L) cold water, the halved onion, bay leaves, and 2 whole garlic cloves. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 1 to 1 1/2 hours until the beans are very soft and creamy. Skim any foam that rises.
Drain the beans, reserving 1 cup (240 ml) of the cooking liquid. Remove and discard the onion halves and bay leaves. Let the beans cool slightly.
In a food processor or with a sturdy potato masher, mash the beans together with the remaining 4 garlic cloves until smooth. Gradually add the 1/2 cup (120 ml) sunflower oil in a thin stream while continuously beating or processing until the mixture becomes light, fluffy, and pale. Add reserved cooking liquid a little at a time if needed to reach a soft, spreadable consistency.
Season the whipped beans with salt and black pepper to taste. Transfer to a serving platter and smooth the top.
In a large skillet, heat the 2 tbsp (30 ml) sunflower oil over medium-low heat. Add the thinly sliced onions and cook slowly, stirring often, for 20-25 minutes until deeply golden brown and caramelized.
Spoon the warm caramelized onions generously over the bean dip. Sprinkle with sweet paprika and scatter a few parsley leaves on top.
Serve at room temperature with thick slices of crusty bread.
Regional variants
In some Romanian households a splash of white wine vinegar or lemon juice is added to the whipped beans for brightness. Modern versions occasionally incorporate roasted red peppers or a pinch of chili flakes in the onion topping.
Cook's notes
- For the creamiest texture, use a stand mixer with the whisk attachment or an immersion blender after initial mashing.
- The dip tastes even better the next day after the flavors have melded; store covered in the refrigerator.
- Traditional recipes rely on sunflower oil for its neutral flavor; olive oil will give a different but still pleasant taste.
Serve with
Crusty bread, pickled vegetables, or as part of a Romanian meze platter with zacusca and telemea cheese.
Make ahead and storage
The bean dip keeps well in the refrigerator for up to 3 days. Reheat the onions just before serving or serve them cold.
