Creamy Romanian Garden Bean Dip (Fasole Bătută)

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Creamy mashed white beans, whipped with garlic and oil, then topped with slow-cooked onions—this traditional Romanian dip is simple, satisfying, and soulfully rooted.

This dish brings me home. Fasole bătută (literally “beaten beans”) is a staple in Romanian kitchens—humble, comforting, and often served during Lent or on meatless days. But for me, it’s also deeply tied to the garden. Whether made with fresh shell beans or pantry-staple cannellini, it’s a celebration of simple ingredients treated with care.

The topping—sweet, golden onions cooked low and slow—is what makes this dish sing. Spread it on fresh bread, tuck it into flatbread with roasted peppers, or serve it with pickled veggies for a table full of textures and memories.

Why You’ll Love This Recipe 🤍

• Rooted in tradition and full of flavor
• Just a few pantry staples, elevated with care
• Naturally vegan, gluten-free, and nourishing
• Make-ahead friendly—gets even better the next day
• Perfect as an appetizer, side dish, or sandwich filling

Quick Reference

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4–6
Dietary Info: Vegan, Gluten-free

Key Ingredients at a Glance:
🫘 White beans, 🧅 onions, 🧄 garlic, 🧂 salt, 🫒 oil

Ingredients 🛒

For the bean base:

• 2 cups cooked white beans (cannellini, navy, or fresh shell beans)
• 2–3 cloves garlic, minced 🧄
• 3 tablespoons sunflower oil or olive oil 🫒
• Salt, to taste
• Optional: 1–2 tablespoons warm bean cooking liquid or water for blending

For the onion topping:

• 1 large yellow onion, thinly sliced 🧅
• 1–2 tablespoons oil (sunflower or olive)
• Pinch of paprika or smoked paprika (optional)

Instructions 🍽️

1. Make the onion topping.
In a small skillet, heat the oil over medium-low. Add sliced onions and cook slowly, stirring often, for 20–25 minutes until soft, golden, and caramelized. Add paprika if desired. Set aside.

2. Mash the beans.
In a food processor (or with a fork for a rustic texture), blend the beans, garlic, oil, and salt. Add a splash of bean water if needed to make it creamy but thick. Taste and adjust salt.

3. Assemble and serve.
Spoon the bean purée into a shallow bowl or serving plate. Top with the warm onion mixture. Serve with crusty bread, pita, or fresh vegetables.

Serving Ideas & Pairings 🥖

• With fresh bread and garden pickles for a simple peasant-style meal
• Tucked into flatbread with roasted red peppers and greens
• As a side with Sweet Corn Polenta or Focaccia with Herb Faces
• Spread on toast and topped with sliced radishes or microgreens 🌱

Storage & Make-Ahead Tips 📦

• Fridge: Keeps well in an airtight container for up to 5 days
• Freezer: The bean dip (without onions) can be frozen and reheated gently
• Reheat: Serve cold, room temp, or slightly warmed—each version has its charm

Garden Reflections 🌼📓

I’ve made this dish in quiet kitchens with hand-washed beans and garlic from the garden. I’ve stirred onions slowly while the world rushed by outside. And every time, it grounds me.

Fasole bătută isn’t flashy. But it’s faithful. It reminds me that nourishment doesn’t need to be complicated—it just needs to be cared for. This dish is a whisper of home, a gift of memory, and a taste of what endures. 🤍

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🔗 Pair with: Kkakdugi (Radish Kimchi), Roasted Turnips with Rosemary, or Beet Burgers with Horseradish Cream