Fasole bătută is a beloved Romanian white bean dip, also popular in Moldova. Made with just a handful of simple ingredients—white beans, garlic, onion, oil, paprika, and onions—it’s incredibly creamy, hearty, and packed with flavor. Whether spread on crusty bread, enjoyed on its own, or used in a sandwich, this dip is a delicious and satisfying addition to any meal.
Fasole Bătută literally means beaten beans as that’s how they were preprared traditionally, mashed with rolling pins or other utensils.
Despite its simplicity, fasole bătută boasts a rich and comforting taste. If you’re looking to expand your dip repertoire, this is a must-try!
Its smooth, well-seasoned consistency makes it reminiscent of hummus, but with a unique character of its own.
One of the best things about this dish? It’s naturally vegan! While Romanian and Moldovan cuisine are often associated with meat and dairy, traditional fasting periods—such as Lent—have given rise to a variety of naturally plant-based dishes.
Fasole bătută is one of them, proving that delicious, time-honored recipes can also be wonderfully vegan-friendly.
What you need for this Fasole Bătută
To make Fasole Bătută, you’ll need a few simple ingredients that come together in perfect harmony. The base of the dip is made from white beans, either dried or canned.
Garlic adds an aromatic touch, and oil enhances the smooth texture and flavor. Sweet paprika gives the dip its distinctive color and depth, while tomato paste adds a slight tanginess. Caramelized onions bring richness and a touch of sweetness, elevating the entire dish.
This recipe is incredibly flexible, so you can make a few swaps to suit your tastes. For example, if you’re short on time, you can use canned beans instead of dried. If you don’t have cannellini beans, any white bean variety like great northern or navy beans will work just as well.
Substitutions
Beans: If you don’t have cannellini beans, feel free to use great northern or navy beans, which also have a creamy texture.
Garlic: You can skip the garlic if you’re sensitive to it or substitute it with garlic powder.
Vegetable Oil: This is the type of oil that’s traditionally used, which is neutral, but you can replace it with olive oil or avocado oil.
Onions: While white or yellow onions are most commonly used, red onions can provide a milder, slightly sweeter flavor.
Paprika: If you don’t have sweet paprika, smoked paprika or even chili powder can give the dip a different flavor profile.
Tomato Paste: If you don’t have tomato paste, you can use tomato sauce as an alternative. Adjust the quantity to match your taste, as tomato sauce will be slightly less concentrated.
How to make Fasole Bătută
Prepare the Beans
If you’re using dry beans, soak them overnight in plenty of water, changing the water a couple of times if you can. The next day, drain the beans, and place them in a pot with one onion and the garlic cloves.
Cover with fresh water and bring to a boil. Let the beans cook for about 1 to 2 hours until they’re soft, removing any foam that forms on the surface. Keep some of the cooking water and drain the beans.
If you’re using canned beans, drain and rinse them. Place them in a pot with one onion and the garlic cloves. Add vegetable broth to cover and bring to a boil. Let it cook for 20 minutes until the onion and garlic are soft. Keep some of the water aside.
Caramelize the Onions
While the beans are cooking, peel and finely slice the onions. Heat olive oil in a large pan over medium-low heat.
Add the onions and cook, stirring occasionally, until they become soft, golden brown, and caramelized. This will take about 20-30 minutes, so be patient and stir occasionally to prevent burning.
Once caramelized, add the paprika and tomato paste, stirring to incorporate. Let the onions cook for another 2-3 minutes, adding a splash of water.
Prepare the Bean Dip
Once your beans are tender, place them in a blender or food processor, together with the onion and garlic. Add salt, and pepper to taste and 1 tbsp of oil. Blend until the dip reaches a smooth, creamy consistency.
Add some of the beans cooking water to help blending is necessary (this will depend on the shape and power of the blender) We don’t want the dip to be too watery though, it should be thick but creamy like hummus. To make sure it’s free of lumps, i like to pass through a sieve.
Adjust Seasoning
Taste the dip and adjust the seasoning with more salt, pepper, or oil as needed. If you like a more robust flavor, feel free to add more paprika.
Serve
Transfer the dip to a serving bowl, add the caramelized onions on top and drizzle with a little extra oil for a finishing touch. Serve with fresh bread, crackers, or vegetable sticks, and enjoy!
Storage Instructions
Fasole Bătută can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve the next day as the dip has time to marinate. If the dip thickens in the fridge, simply stir in a little water or olive oil to loosen it up before serving.
Why You’ll Love This Recipe
Simple ingredients: You only need a few basic ingredients, many of which are pantry staples.
Easy to make: This dip comes together in about 30 minutes, with minimal hands-on time.
Versatile: It can be served as a dip, spread, or side dish, making it perfect for any occasion.
Rich and creamy: The combination of tender beans and caramelized onions creates a deliciously smooth texture.
Naturally vegan and dairy-free: Ideal for plant-based diets, without compromising on flavor.
DID YOU MAKE THIS RECIPE?
If you try this Romanian White Bean Dip leek and onion pasta, I would love to know how they turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
I love to see recreations and share them!
Fasole bătută – Romanian White Bean Dip
Ingredients
- 1 cup Dry white beans cannellini or two cans of cannellini beans (400g/15 oz including liquid)
- 2 cloves garlic chopped
- 1 white onion chopped
- 1 tsbp Vegetable oil
- Vegetable broth
- Salt and pepper to taste
Toppings
- 3 White or yellow onions
- 1 tbsp Vegetable oil
- 1 tbsp Sweet paprika
- 1 tbsp Tomato paste
Instructions
Prepare the Beans
- If you’re using dry beans, soak them overnight in plenty of water, changing the water a couple of times if you can. The next day, drain the beans, and place them in a pot with one onion and the garlic cloves. Cover with fresh water and bring to a boil. Let the beans cook for about 1 to 2 hours until they’re soft, removing any foam that forms on the surface. Keep some of the cooking water and drain the beans.
- If you’re using canned beans, drain and rinse them. Place them in a pot with one chopped onion and chopped garlic cloves. Add vegetable broth to cover and bring to a boil. Let it cook for 20/25 minutes until the onion and garlic are soft. Keep some of the water aside.
Caramelize the Onions
- While the beans are cooking, peel and finely slice the onions. Heat olive oil in a large pan over medium-low heat. Add the onions and cook, stirring occasionally, until they become soft, golden brown, and caramelized. This will take about 20-30 minutes, so be patient and stir occasionally to prevent burning. Once caramelized, add the paprika and tomato paste, stirring to incorporate. Let the onions cook for another 2-3 minutes, adding a splash of water.
Prepare the Bean Dip
- Once your beans are tender, place them in a blender or food processor, together with the onion and garlic. Add salt, and pepper to taste and 1 tbsp of oil. Blend until the dip reaches a smooth, creamy consistency. Add some of the beans cooking water to help blending is necessary (this will depend on the shape and power of the blender) We don’t want the dip to be too watery though, it should be thick but creamy like hummus. To make sure it’s free of lumps, i like to pass through a sieve.
Adjust Seasoning
- Taste the dip and adjust the seasoning with more salt, pepper, or oil as needed. If you like a more robust flavor, feel free to add more paprika.
Serve
- Transfer the dip to a serving bowl, add the caramelized onions on top and drizzle with a little extra oil for a finishing touch. Serve with fresh bread, crackers, or vegetable sticks, and enjoy!
