Romanian Bean Dip with Caramelised Onions (Fasole Bătută)
A smoky, creamy Romanian bean dip where caramelised onions and tomato sauce are blended directly into the beans and baked until golden. Vegan, gluten-free, ready in 30 mins.
Servings: 4
Calories: 317kcal
Equipment
Ingredients
- 2 cans cooked kidney beans (15 oz each) cannellini, navy, or butter beans all work beautifully
- 4 tbsp olive oil
- 1 large onion chopped
- 4 garlic cloves
- 1 can chopped tomatoes or 1 cup/200 ml passata
- 1 teaspoon smoked paprika
- ½ teaspoon ground pepper
- 1 teaspoon salt , adjust the saltiness just before baking
Instructions
- Start by preheating the oven to180°C / 350°F / Gas Mark 4. Then heat the olive oil in a shallow casserole dish over medium heat.4 tablespoon olive oil
- Add the onion to the pan and cook the onion for about 3 minutes, stirring occasionally, until soft and translucent. If it starts to stick, add a small splash of water to prevent burning. Stir in the chopped tomatoes, smoked paprika, salt, and pepper. Mix well so everything is evenly combined.1 large onion, 1 can chopped tomatoes, 1 teaspoon smoked paprika, ½ teaspoon ground pepper, 1 teaspoon salt
- Cook over medium heat for about 5 minutes, stirring from time to time, until the sauce thickens slightly and the colour deepens.
- Meanwhile, add the beans and garlic to a food processor. Blend until smooth, scraping down the sides as needed. Add a little water (2-4 tbsp) at a time until you get a creamy, spreadable consistency.2 cans cooked kidney beans, 4 garlic cloves
- Pour the blended beans over the tomato sauce and stir gently until fully combined and smooth on top. Bake uncovered in a preheated oven for about 20 minutes, until set around the edges and lightly golden on top.
- Let it cool slightly before serving. Enjoy with a slice of bread for breakfast, alongside vegetables, or spread on toast as a quick snack.
Video
Notes
- Use the liquid from the canned beans instead of water — it makes the dip silkier.
- Works with any beans — kidney beans give a deep red colour, white beans give a creamier, milder result.
- Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Cover the surface with a thin layer of olive oil before freezing.
- Add a pinch of chilli flakes if you like a bit of spice.
- Tastes even better the next day once the flavours have deepened.
Nutrition
Calories: 317kcal | Carbohydrates: 37g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 733mg | Potassium: 764mg | Fiber: 11g | Sugar: 4g | Vitamin A: 369IU | Vitamin C: 14mg | Calcium: 81mg | Iron: 5mg
