Romanian White Bean Dip – Fasole batuta

White bean dip:

1. Soak beans: Rinse the beans and place them in a large bowl. Cover with water and leave to soak overnight.9 oz dried white beans/ 250 g
2. Cook beans: Rinse again, place in a large bowl, cover with plenty of water, add the halved onion and the 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.1 large onion + 2 bay leaves + water
3. Drain the beans but keep the cooking water.
4. Combine: 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 the oil. Next, add the grated garlic cloves (I prefer to grate the garlic before adding it to the food processor to make sure I will not bite on some larger pieces of garlic later).2 tablespoons vegetable oil + 2-3 garlic cloves
5. Process until 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 thick crème Fraiche or softer mashed potatoes.
6. Add salt to taste; I am generous with the salt here, but keep tasting until it is right for you.fine sea salt

Caramelized onions:

1. Slice onions: Halve the onions and slice the halves into thin half-rings.2 onions
2. Cook: 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.⅓ cup vegetable oil/ 75 ml + fine sea salt
3. Caramelize: When the onions are golden, add the tomato paste, sugar, and paprika powder and stir for 2 minutes until well combined and slightly caramelized.2 tablespoons tomato paste + ½-1 teaspoon sugar + 2 teaspoons sweet paprika
4. Serve fasole batuta: Transfer the beans to a bowl or a serving platter and top with the onions. If serving as a dip or bread spread, let it cool. If serving with sausages, meatballs, or other meats, serve it warm. Don't forget the pickles: cucumber, green tomatoes, red peppers, hot peppers, and so on.