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Vegan European Recipes
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Fasole batuta (White bean dip from Romania)
from Janis Badarau - New Jersey USA

This is from the collection of vegan recipes on my web site
-- The Cat-Tea Corner
-- where there are several more Romanian recipes.

4 servings

  • 2 cans white beans (15-16oz) or equivalent cooked dry beans
  • 2 teaspoons lemon juice
  • 1 garlic clove
  • 2 Tablespoons light oil (safflower, peanut, etc.)
  • salt and ground black pepper to taste
  • 1 medium onion, finely chopped
Drain beans well and place in a food processor or blender with the lemon juice and the garlic clove.
Process or pure until thick and smooth.
Pour pure into a bowl and stir in the oil and seasonings until light and smooth.
Serve at room temperature or chilled with the onions in a separate dish to be mixed in as desired.
Delicious served with warm crusty bread, roasted peppers, and olives.


Top with frizzled or fried onions.
Heat up some oil in a skillet -- for frizzled onions, use about one-half inch of oil; for fried onions, use just enough oil to cover the bottom of the pan.
Slice a medium onion into half moons by cutting the onion in half lengthwise then making thin crosswise slices.
Add the onions to the oil, sprinkle with a little salt, and fry until golden and crisp (for frizzled) or well browned (for fried).
Drain and spread over the top of the dip.

(c) Copyright 1997/1998 The Cat-Tea Corner/JPB