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This creamy white bean dip topped with sweet caramelized onions is a classic from Romania. It’s great to kick off any meal. With the silky bean mash and those sweet onions, you get a punch of flavor you’ll crave again.
I stumbled onto this dish when I visited a Romanian family whose tradition was to make it for every gathering. Ever since, it’s been my top pick when friends drop by and want something a little different.
Tasty Ingredients
- 450 grams canned white beans: brings a creamy, filling base
- 60 ml can liquid: use it to thin out the mixture just right
- 1 to 2 garlic cloves: adds a bit of punch but doesn't take over
- 2 yellow onions: sweeter than the red kind and caramelize beautifully
- 1.5 teaspoons smoked paprika: gives that rich, smoky kick
- 3 tablespoons tomato paste: umami and color all in one
- 125 ml sunflower oil: gets the onions super caramelized
- Salt: go with your gut—about 1.25 teaspoons is usually perfect
Step-by-Step Directions
- Spread it all out:
- Spoon the bean puree into a serving bowl, then pile those sweet onions right on top. Grab some bread and dig in, whether you like it as a spread or for dipping.
- Keep a close watch:
- When you’ve cooked the onions 15 minutes total, don’t walk away—they can go from perfect to burnt in seconds. Once they’re deep golden but not crisped all the way, pull ‘em off the heat.
- Finishing off the onions:
- Toss in the rest of the smoked paprika and keep those onions going, stirring a lot, for another 8-10 minutes. They’ll shrink down and get a bit crispy at the edges.
- First round of cooking:
- Set your onions over low heat with the oil, tomato paste, leftover salt, and a pinch of paprika. Let them go for around 10 minutes, giving a quick stir now and again—they’ll soften right up.
- Get the onions ready:
- Chop up the onions thin, then get them into a nonstick pan with the oil. Add in the tomato paste, some salt, and a little paprika. Coat every piece with that tomato goodness.
- Make the creamy base:
- Drain your beans but save the juice. Dump beans into your food processor with 60 ml of that juice, half the salt, and all the garlic. Blend together until you’ve got a super smooth mix.
Honestly, smoked paprika is the real star here. I tried it once without and it tasted flat, nothing like the usual depth I love. Now I make sure my pantry’s always stocked with a nice smoked paprika for those days I want this dip.
Storing and Serving
Just stash this dip in a covered container and pop it in the fridge. It'll keep 3 or 4 days, easy. Flavors even get bolder after a night chilling. If it feels too thick later, just mix in a drizzle of olive oil and you’re set.
Try These Swaps
No canned white beans? Swap for 90 grams of dried beans that you soak and cook. Cannellini beans are a solid pick, but navy or Great Northern work great too. Craving a rustic twist? Go with chickpeas instead.
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How to Serve It Up
Over in Romania, folks scoop up this dip with country-style crusty bread, lightly toasted. It’s also awesome with raw veggies—slices of bell pepper, cucumber, or carrot if you want something lighter. Want a meal? Toss it with a fresh salad and crumble feta on top.
Frequently Asked Questions
- → How do I get smooth mashed beans?
Blend the beans with their liquid, garlic, and salt in a food processor until silky smooth.
- → Which onions work best for this dish?
Yellow onions are great because they turn naturally sweet when caramelized slowly.
- → Can I use dried beans instead of canned ones?
Absolutely! Soak 90 g of dried beans overnight, then cook them until tender before using.
- → How do I keep the onions from burning?
Cook them on low-to-medium heat, stirring now and then. Keep an eye on them after 15 minutes to prevent burning.
- → What should I serve this with?
Pair it with fresh bread or enjoy it as a side to lighter mains.