Fasole bătută
Local name : Fasole bătută
White beans beaten to a purée with softened onion and finished with paprika oil, spread by Romanians on rye bread.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Serves
- 6
- Difficulty
- Easy
Method
- Drain the beans, cover with fresh water and the bay, and cook for 55 minutes without salt. They should crush between two fingers.
- Meanwhile heat 60 ml of the oil and soften two of the onions over medium heat for 15 minutes. Set them aside.
- Drain the beans, keeping 200 ml of the cooking water. Remove the bay leaves.
- Mash the hot beans with the raw garlic, the softened onion and the rest of the oil. Add the reserved water until it reaches the texture of thick hummus.
- Beat the purée with a wooden spoon for 3 minutes to lighten it. Season, then stir in the vinegar.
- Fry the third onion until brown, cut the heat and stir the paprika into the hot oil.
- Spread the purée in a shallow dish, pour over the red oil and scatter parsley on top. Serve warm or cold.
Paprika scorches in seconds and turns bitter. Always cut the heat before it meets the oil, then stir off the flame while the oil cools and takes on its colour.
