Fasole Bătută
Fasole Bătută (fah-SOH-leh buh-TOO-tuh)
Beaten White Bean Purée
A silky, garlicky white bean purée whipped until fluffy, topped with caramelized onions and a splash of good oil.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: shallow bowl
Garnishes: caramelized onions, paprika oil, olives
Accompaniments: bread, pickles
Instructions
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1
Boil soaked beans with bay leaf until very soft and falling apart, about 1.5 hours. Drain, reserving some cooking liquid.
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2
Mash or blend beans until smooth and fluffy, adding cooking liquid as needed for a creamy texture.
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3
Beat in minced garlic and 1 tbsp oil. Season generously with salt and pepper.
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4
Slowly caramelize sliced onions in remaining oil over medium-low heat for 20 min until deep golden.
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5
Spread bean purée on a plate and top with caramelized onions and a drizzle of paprika oil.
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6
Serve with bread, olives, and pickles.
Did You Know?
During Orthodox Lent, fasole bătută becomes Romania's most important protein source, served in homes and monastery kitchens alike.
Chef's Notes
Equipment Tips
- large pot
- potato masher or immersion blender
- skillet
Garnishing
caramelized onions, paprika oil, olives
Accompaniments
bread, pickles
The Story Behind Fasole Bătută
Fasole bătută is Romania's answer to hummus — a bean-based dip that has nourished the population for centuries, especially during the many fasting periods of the Orthodox calendar. The caramelized onion topping elevates humble beans into a dish of surprising depth.
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