Fasole Bătută (Mashed Bean Spread)

Romanian Fast With Oil Published April 10, 2026

The great staple of Romanian fasting. Fasole bătută is what every Romanian grandmother makes when the fast begins — white beans cooked soft, mashed with a fork, mixed with slow-cooked onions and a generous pour of oil. It is Romania's answer to hummus, except older, cheaper, and arguably more satisfying.

This is peasant food of the highest order. You eat it smeared on bread, piled next to a mound of mămăligă, or straight from the pot with a spoon. It has fed monks, field workers, and entire families through every Lenten season for centuries.

FASTING LEVEL: Fast With Oil (omit oil and sauté onions in water for strict days)
SERVINGS: 6-8
TIME: 1 hour 30 minutes (plus overnight soaking)

INGREDIENTS

- 500g dried white beans (navy or cannellini), soaked overnight
- 3 tablespoons sunflower oil or olive oil
- 2 large onions, finely diced
- 3 cloves garlic, minced
- 1 teaspoon sweet paprika
- Salt and black pepper to taste
- 1 tablespoon lemon juice or white wine vinegar
- Fresh parsley for garnish
- Sliced raw onion and olives for serving

METHOD

1. Drain the soaked beans and place them in a large pot. Cover with fresh cold water by at least 8 centimeters. Bring to a boil, skim the foam, then reduce heat and simmer for 60-75 minutes until the beans are completely tender and falling apart. Drain, reserving about a cup of the cooking liquid.

2. While the beans cook, heat the oil in a skillet over medium-low heat. Add the onions and cook slowly for 15-20 minutes, stirring occasionally, until deeply golden and sweet. Add the garlic and paprika in the last minute. (For strict days: use 3 tablespoons of water, cover, and sweat over low heat.)

3. Mash the beans with a potato masher or fork — not a blender. You want a rough, rustic texture with some chunks remaining. Add splashes of the reserved cooking liquid to reach a spreadable consistency.

4. Fold in two-thirds of the caramelized onions. Season with salt, pepper, and lemon juice. The acid is essential — it cuts through the starchiness.

5. Spread on a plate, top with the remaining onions, drizzle with a little oil, and scatter with parsley. Serve with raw onion slices, olives, and crusty bread.

NOTES

- The overnight soak is not optional. Under-soaked beans will never achieve the proper creamy texture.
- Some cooks add a roasted red pepper, blended in, for color and sweetness. This is a legitimate variation.
- Keeps refrigerated for 4-5 days. It thickens as it cools — add a splash of water and a drizzle of oil when serving cold.
- For strict days without oil, the spread is plainer but still substantial and filling with bread.