Traditional Romanian White Bean Spread

I first discovered fasole bătută—a creamy, garlicky Romanian white bean spread—when browsing Cristina’s Kitchen. It’s topped with sweet, smoky caramelized onions in a lightly spiced tomato‑paprika sauce, and served as a rustic dip or hearty spread.

Why You’ll Love This Recipe

I’m drawn to how a few simple ingredients transform into something comforting and flavorful. The whipped white beans are silky and savory, brightened by garlic. Topped with caramelized onions mixed with tomato paste and paprika, each bite balances richness and sweetness. It’s hearty, vegan‑friendly, and perfect with crusty bread or pickles.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
canned white beans (such as cannellini or navy beans), including some reserved bean cooking or canning liquid
garlic cloves, finely minced
vegetable oil (neutral flavor)
yellow onion, thinly sliced
tomato paste
smoked or sweet paprika
salt

directions

1. I drain the white beans, reserving about ¼–½ cup of the bean liquid.

2. I add beans, garlic, salt, a drizzle of oil, and a few tablespoons of the reserved liquid into a food processor and blend until ultra-smooth. If needed I add more bean liquid gradually until the texture is creamy (like thick sour cream).

3. In a skillet over low-medium heat, I sauté the sliced onions in vegetable oil until soft and golden (about 10–18 minutes).

4. Towards the end of cooking, I stir in tomato paste and salt, then remove from heat and sprinkle paprika, mixing well—the onions should be sweet, smoky, and slightly sticky yet not burnt.

5. I transfer the whipped bean spread to a serving dish and top it with the onion mixture.

6. I serve it warm or at room temperature, often with crusty bread, gherkins, pickles, or smoked sausage.

Servings and timing

I typically make enough for about 6 servings (roughly 1.5 cups of dip). Prep takes about 10 minutes and cooking the onions about 10–18 minutes; blending is quick. Total time is around 30 minutes if using canned beans or up to a few hours if starting from dry beans (soaking + boiling).

Variations

• I sometimes start with dry white beans (soaked overnight and boiled until tender), then use the cooking liquid for blending for a deeper flavor.

• I add a minced carrot or bay leaf during bean simmering for subtle aromatic notes.

• I garnish with chopped parsley, chives, or even chopped pickles for freshness and crunch.

• I adjust the oil—some recipes call for sunflower oil (traditional), others offer olive oil or a mix.

storage/reheating

I store leftover bean spread in an airtight container in the fridge for up to 3–4 days. Freezing is possible—up to 2–3 months in a sealed container—with a thin layer of oil on top to preserve texture. I usually don’t reheat it since the onions may blend into the beans; I prefer serving it chilled or at room temperature.

FAQs

What type of beans should I use?

I use white beans such as cannellini, navy, or great northern beans—dried or canned both work. Dried beans require soaking and boiling, but yield the most authentic flavor and texture.

Can I make it without a food processor?

Yes. I can mash the beans by hand with a fork or potato masher, and press through a sieve. It’s more work but traditional.

Why add tomato paste to the onions?

I stir in tomato paste to deepen the flavor and give the onions a rich, savory base. Then I finish with paprika off the heat for smoky aroma without bitterness.

How spicy is it?

This spread is mild—paprika adds smoky sweetness, not heat. But one can stir in hot paprika or chili flakes for a spicier kick.

What should I serve with fasole bătută?

I love it with crusty bread, gherkins or pickles, raw vegetables, pita, or even as a side to sausages or roasted meats.

Conclusion

I always find that fasole bătută is a humble yet deeply satisfying dish—simple beans elevated by garlic and smoky caramelized onions. It’s vegan, high in protein and fiber, and full of comfort. Whether as an appetizer, side, or spread on bread, this Romanian bean dip brings warmth and tradition to the table. I hope making and enjoying it becomes as meaningful in my kitchen as it is in many Romanian homes.

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