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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
--http://www.catteacorner.com
-- 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.
Variation:
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
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