Romanian White Bean Dip
Prep time: 20 Minutes
Cook time: 1 Hour, 15 Minutes
For the dip
- 8.8 Oz White Beans
- 1 Large Onion
- 2 Bay Leaves
- 2 Tbsp Vegetable Oil
- 2-3 Garlic Cloves
For the topping
- 1/3 Cup Vegetable Oil
- 2 Onions
- 2 Tbsp Tomato Sauce
- 1 tsp Sugar
- 2 tsp Paprika
- Fresh Parsley
For the Dip
- Rinse the beans and place them in a large bowl. Cover with water and leave to soak overnight.
- Rinse and add to a pan with plenty of water.
- Add the onion and 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!
- Drain the beans, but keep the cooking water. 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 and garlic cloves.
- Process until they are really smooth, scraping down from the food processor walls a few times in between. Add more cooking liquid, a little at a time, to get the right consistency, it should be like a really thick crème fraiche or softer mashed potatoes. Add salt to taste.
For the Topping
- Slice the halves into thin half rings.
- Heat the oil in a large non-stick pan.
- Add the onions and ½ teaspoon salt and cook gently for 8 to 10 minutes, stirring from time to time.
- When the onions are golden, add the tomato paste, sugar and paprika powder and stir for further 2 minutes, until well combined and slightly caramelized.
- Transfer the beans to a bowl or a serving platter and top with the onions. Drizzle with more oil if desired and sprinkle with parsley and sweet paprika.
If served as a dip or bread spread leave to get cold. If served as an accompaniment to sausages, meatballs or any kind of fried meat, serve it straight away, while still warm. You can also add cucumber, green tomatoes, red peppers and/or hot peppers as toppings!
This recipe originally appeared on Where Is My Spoon.