You can say that the Romanian white bean dip is the equivalent of the Middle Eastern hummus. Whilst my mom and my sister have always loved this traditional Romanian dip, I never really got along with it. This is because I am not a fan of beans. I know, I know, I am Romanian, how can I not like beans? Well… I just don’t, and never really did.
Making this Romanian white bean dip recipe wasn’t hard though. Whilst I won’t be eating it, I have a friend in mind who would be happy to devour it. If you like beans, then this recipe is a very tasty dish.
In Romania we serve this dip with bread. We also use it as a spread for sandwiches. In restaurants, when you order the cannellini bean dip, it will arrive topped with caramelised onions. This is how I will teach you how to make it as well, to impress your guests.
In Romania, we call this dip “whipped beans”.
The Ingredients to Make the Romanian White Bean Dip
While I don’t like beans, this doesn’t mean that I don’t know how to make the Romanian white bean dip. I have seen my mom making it a thousand times, as it was very popular in my house while I was growing up. This recipe only requires a few ingredients: white beans, garlic, onions, and paprika. As an optional extra, you can add a tablespoon of tomato paste to the onions, when you caramelise them, which will add more colour.
How to Make the Romanian White Bean Dip
Making the Romanian white bean dip starts the day before making it. While growing up, the only type of beans we would find in the market were dry. Today you can find already boiled beans, packed in jars, in the supermarket. However, locals are still buying the dry beans from the farmers, in the market, and making this recipe using the original, traditional method. Which means soaking them overnight. For best results rinse the beans and change the water once or twice, if you remember. You will notice that the beans will change their consistency, swell, and become bigger in the water.
Boiling the beans can take one to two hours, depending on how old they are. If you want to speed up the process, you can use a pressure cooker. I don’t have one, so again, I used the classic method: boiling in a pot, on the hob.
The beans will release a foam whilst boiling. As you would do with a soup, use a perforated spoon and scoop it out.
When the beans are cooked, drain them, saving some of the water they boiled in, as we will need that later. Add the beans in a blender, together with the minced garlic cloves, and the salt. Then, add one or two ladles of the water. It’s better to add less water at the beginning, and then add more if needed, to obtain a creamy consistency.
Caramelising the onions is a very simple process. Add the onions in a hot pan, over a low heat, and let them cook for 10 minutes or so, until they become soft and translucent. Mix from time to time, to prevent burning. When they are almost done, add the tomato paste and the salt, and mix well. Then, turn the heat off, and add the paprika. You don’t want to add the paprika while still on the heat because it will become bitter.
To serve, transfer the bean dip in a nice bowl, and top with the caramelised onions. Enjoy on rustic bread.
Notes and Tips:
- You can serve the Romanian white bean dip without the caramelised onions. Growing up, my mom would only sprinkle a bit of paprika on top, once ready.
- You can make the white bean dip using already boiled and canned cannellini beans.
Romanian White Bean Dip Recipe
Ingredients
- 250 gr white beans cannellini
- 2 cloves garlic
- salt and pepper to taste
For the caramelised onions
- 1 red onion
- 1 tbsp sweet paprika
- 1 tbsp tomato paste
- salt to taste
Instructions
- Leave the beans soak overnight, changing the water if you can a couple of times.
- Boil the beans until they are soft. This can take anytime between 1-2 hours, depending on how old the beans are. You will need to clear the foam that forms on top.
- Drain the beans, but save the water in which they boiled.
- Put the beans in a blender, add the minced garlic, a dash of olive oil, and two small ladles of water, and blend well.
- If the consistency is too dry, add a little bit more water.
- The dip should be creamy.
- Meanwhile, cut the red onion into julienne strips, and fry over a low heat.
- After around 10 minutes, when the onions are soft, add the tomato paste and the salt. Mix well.
- Take the pan off the heat and mix the paprika as well.
- Put the dip in a serving bowl, and top with the caramelised onions.
- Serve alongside crusty bread.
FAQ:
How to store the Romanian white bean dip?
You can store the white bean dip in an airtight container, in the fridge.
How long does the Romanian white bean dip last for?
The white bean dip lasts for a maximum of 4 days if stored correctly in the fridge.
Can you freeze the Romanian white bean dip?
You can freeze the Romanian white bean dip without altering its consistency or taste. It is worth doing so because this recipe takes a long time to cook, so making a larger quantity and freezing it it’s a great idea. Before you freeze it, make sure to cover the surface with a thin layer of oil.
For more delicious traditional Romanian dips and salads check out the following recipes:
- Boeuf Salad Recipe
- Romanian aubergine salad recipe
- Romanian potato salad recipe
- Romanian fish roe salad recipe
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