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This creamy white bean dip loaded with caramelized onions is a beloved Romanian classic to kick off your meal. You get a rich, dreamy bean mash with a pop of sweetness from the onions for a taste that's just awesome.
I stumbled on this dish when I stayed with a family in Romania who made it all the time. Now, it's become my go-to for get-togethers, and friends are always wowed by these bold flavors.
Ingredients
- 450 grams canned white beans: these give you the creamy base
- 60 ml of the can liquid: toss it in for that super smooth texture
- 1 to 2 garlic cloves: gives a lift to the flavor, but won't overpower
- 2 yellow onions: sweet ones caramelize way better than reds
- 1.5 teaspoons smoked paprika: brings a deep, bold kick
- 3 tablespoons tomato paste: adds some rich taste and great color
- 125 ml sunflower oil: best pick for browning the onions just right
- Salt: season to your liking, though about 1.25 teaspoons is just right
Step-by-Step Directions
- Serving up:
- Scoop the bean mash into a shallow bowl, pile on plenty of caramelized onions. Best with fresh bread—spoiler alert, it totally works as a spread or a dip.
- Watch closely:
- After 15 minutes on the stove, keep a close eye on the onions. They go from golden to burnt real quick. As soon as they've got a rich dark caramel shade, pull them from the heat.
- Finishing the onions:
- Sprinkle in the rest of your paprika and let them go for another 8 to 10 minutes. Keep stirring! Onions should shrink down a lot and get just a tiny bit crispy around the edges.
- Cooking the onions:
- Toss onions into a nonstick pan with oil, tomato paste, the rest of the salt, and a hint of paprika. Stir so all the onions get a nice coating of tomato stuff.
- First cooking round:
- Let your onions cook on low for around 10 minutes, give them a stir now and then. They'll soften up and shrink a bit.
- Making the bean blend:
- Drain your beans but hold onto the liquid! Drop beans into a food processor with 60 ml of saved liquid, half the salt, and the garlic. Blitz everything till it's velvety and totally smooth.
Honestly, smoked paprika is what makes this dish stand out. The first time I made it without that special touch, it was okay, but missing that magic. Now I always keep a good stash of smoked paprika just for this one.
Storing and Using
Pop this dip in a sealed container in the fridge, it'll be good for 3 to 4 days. The flavors actually get stronger after chilling for a day. If it feels a bit thick once cold, just drizzle in some olive oil and give it a stir before serving.
Swap Ideas
No canned white beans handy? Go with dry beans—soak and cook about 90 grams. Cannellini beans are perfect, but navy or Great Northern beans get the job done too. Feeling rustic? Chickpeas work as a swap for white beans!
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Serving Suggestions
In Romania, folks love this spread with slices of crusty country bread, lightly toasted. Tastes just as good with raw veggies—think cucumber sticks, bell pepper slices, carrot rounds if you're after something lighter. Want an easy meal? Serve it up with a crisp salad and sprinkle some crumbled feta on top.
Frequently Asked Questions
- → How can I make the bean puree smooth?
Blend the beans, some of their can liquid, garlic, and salt in a food processor until they’re nicely creamy.
- → What kind of onions work best for this dish?
Yellow onions are an excellent choice because they turn naturally sweet when slowly caramelized.
- → Can I replace canned beans with dried ones?
Of course! Soak about 90 g of dried beans overnight, then cook them until soft before using.
- → How do I stop the caramelized onions from burning?
Cook them on low to medium heat, stir often, and keep an eye out after 15 minutes to prevent them from getting overly browned.
- → What can I serve this with?
Serve it alongside fresh bread or pair it with light main dishes as a side.