Updated 2008-02-24: added new photos from yesterday meal and updated the sauce recipe.

The bean paste (fasole batuta) is a traditional Romanian food through the winter. This is a small variation in which you do not add the onion in the mix but make an onion sauce which you use on top, with delicious the results.

Ingredients

• 1/2 kg of dry bean beans
• 2, 3 large onions
• salt, pepper and oil

Preparation

• let the beans in water for half a day. I usually leave them in water during the night
• boil the beans until they are very soft in water with a bit of salt and pepper. Usually the beans get peeled in the process. Some collect and throw away the crusts but I don’t. Boiling the beans can take a lot of time. If you did not had the beans in water before it will take even more time.
• when the beans are soft wash them and let out the water
• while the beans are soft mix them in the food blender by adding salt, pepper and oil to the taste until it’s a paste. The oil makes the paste more soft but I don’t like adding too much oil (maybe 2-3 tbs to 1/2 kg of beans).
• now the paste can be served with bread

Extra preparation

• cut the onions in small pieces and brown the onions in hot oil. Don’t add too much oil
• add 2-3 tbs of tomato sauce (or concentrated sauce and water equivalent) and stir for 5 minutes
• (optional) 2-3 minutes before the end add 2, 3 finely chopped garlic gloves
• (optional) add 1/2 teaspoon of lemon juice to tamper the oil in the sauce if you feel it’s too much
• now poor the sauce over the bean paste as much as you like it when you serve it (I like too much the onion sauce as you can see in the picture but usually add the equivalent of 2 tbs for a portion of bean paste). Usually I store the bean paste for a few days in the fridge and prepare the hot sauce when serving it to mix the temperatures and textures

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