This creamy Romanian white bean dip also known as fasole batuta or fasole frecata is absolutely delicious.

It is creamy, flavoursome and wholesome with plenty of garlic.

It is the perfect accompaniment to dip bread or crudittes, or traditionally is eaten with hot meals.

Topped with a lightly spiced caramelised onion – this simple homemade dip is a must try.

What is Fasole Batuta?

Fasole Batuta has many names. It is also known as Romanian White Bean Dip, Fasole Frecata or Fasole Facaluita. It is a traditional, smooth dip made from white beans.

It is usually topped with sweet or smoky caramelised onion, in a tomatoey paprika spiced sauce. It makes an incredibly delicious, affordable and nourishing meal.

Fasole batuta can vary from region to region and many countries have their own version of this soothing “mashed bean dip”. Romania and Moldova both have similar versions of the white bean dip.

Traditionally fasolea batuta would have been made by hand, with the beans mashed smooth with a fork and sheer elbow grease.

There were no such thing as food processors when this fasole batuta recipe came about.
Originating from Romania, there are very rural parts of this beautiful country.

The population traditionally lived off the land, with dried beans being an essential preserve for the bleak winter months.

This traditional dip is also commonly eaten during the lenten periods and those following the Orthodox calendar.

Ingredients for Fasole Batuta

The ingredients for Fasolea Batuta are whole foods and simple ingredients. However it certainly does not lack flavour.

It’s contrasting ingredients bring lots of character and flavour, from the creamy, smooth beans to the flavoursome caramelised onions.

What you need:

• White beans / canelleni beans 
• Bicarbonate soda
• Bay leaf
• Red onion 
• Paprika
• Garlic
• Sugar 
• Tomato paste
• Salt 

Ingredients Notes

This recipe uses dried white beans which gives the best result when cooked. 

White beans do need to be prepared a day in advance. Soaking the beans means they will cook quicker the next day. The bicarbonate soda helps these soften additionally.

This also removes the phytic acid which can make beans difficult to digest. 

The white beans then take around 50-60 minutes to cook through having been soaked.

Putting a bay leaf in the water when cooking gives an extra layer of enhanced flavour. 

It is possible to use cans/cartons of precooked beans – however you can’t quite beat the dip freshly made and still warm. 

This recipe uses red onion, however white onion is just as good. Choosing either white or red fried onions won’t alter the recipe too much and it will still taste great.

Be careful not to burn the onion, stir regularly whilst they are caramelising.

We have added 3 cloves of fresh garlic which you can adjust to your tastebuds. It is very garlicky, which we love! Just like this delicious Vegan Garlic Butter recipe.

You can garnish with whatever you like, we used fresh parsley, however fresh chives or chopped baby pickles could work. Even some fresh chopped chillies if you like a bit of a kick.

Equipment needed

• Large bowl (to soak beans)
• Food processor or blender 
• Large pot (to cook beans)
• Non-stick Pan pan (for the caramelised onions)
• Serving dish

How to make (step by step)

1. Rinse 1 cup of dried white beans and place in a large bowl with fresh water, with 1 teaspoon of bicarbonate soda – leave to soak overnight. (Ensure you use a large bowl as the beans double in size)
2. The next day, rinse thoroughly again. Add them to a large pot of boiling water, with a bay leaf inside.
3. Cook the beans on a medium heat for approximately 45 minutes, or until softened.
4. Add 1 tbsp of neutral oil to a non-stick pan and fry your onions. Cook for approximately 3-4 minutes
5. Now add 1 tsp brown sugar, 1 tsp smoked paprika, 1 tsp tomato paste, salt & pepper
6. Stir regularly and cook down for approximately 8 minutes caramelised, ensuring it does not stick to the pan
7. Add cooked beans to your blender or food processor, add minced fresh garlic, olive oil, bean juice and blend until creamy and smooth
8. Taste the beans to ensure the seasoning is to your preference (salt/pepper)
9. Now add the smooth beans to a serving dish
10. Place the caramelised onions on top – garnish with fresh parsley
11. Enjoy with your favourite bread, meal or as a dip

How to eat Fasole Batuta/serving suggestions 

One of my favourite ways to eat this delicious vegan white bean dip is while it is still slightly warmed. Dipping fresh, fluffy bread into it is simply divine.

Add some gherkins to the mix and it takes the fasole batuta to a whole new level. It really is the simplicity of the foods and the flavours combined that make it memorable.

Other great ways to enjoy the canelenni bean dip is with

• hearty stew
• Vegan salami
• sausage and mash
• crudittes
• charcutterie board
• crackers
• pitta chips

How to store/freeze

Like most foods it is at, fasole batuta is best when made fresh. However this can be stored in a clean, air tight container for up to 3 days. It will start to lose it’s quality after this.

This white bean dip can be stored in the freezer for up to three months. It must be stored in a completely air tight container. Leaving the dip in the freezer for longer than this may affect its texture when defrosting.

When making a large batch of this fasole batuta, dividing it into smaller containers, easy to grab for lunch is helpful too. Make sure you add in a bit of the caremelized onion to each pot for full flavour.

Alternatively you can freeze the bean dip without the topping and make a fresh batch of the caramelized onion topping instead.

How to reheat/defrost

I do not recommend reheating this fasole bătută as the topping may get mixed up inside during the reheating process.

However reheating without the topping, a warm water bath, gentle stove top or microwave should work just fine. Make sure to stir regularly during the reheating process.

To defrost simply place in the refrigerator approximately 24 hours before use. Gauge how much longer it might need to defrost by the size of the container.

Notes 

If you decide to make this recipe please do leave a star rating and comment. We love to hear how you are getting on with your creations.

You can also find us on Instagram @yumveganblog, please do tag us and use #yumvegan so we can find and feature you! You can also find us on Facebook, Pinterest and Twitter. 

Disclaimer: This post may contain affiliate links. By using them it will not cost you any extra. We will get a teeny commission and are so grateful for the support of our readers.

These little commissions help us continue to write lots of yum recipes.

Sharing is caring!