Romanina Bean Dip (Fasole Batuta) - cooking recipe

Ingredients

1 cup dried beans
2 medium onions
oil, for sauteeing
1/4 cup tomato sauce
2 -3 garlic cloves, minced
1 carrot (optional)
2 teaspoons salt (to taste)

Preparation

Wash and pre-soak beans.
In large pot boil pre-soaked beans and enough water to cover and cook over medium heat until soft, about an hour. Check every so often and add water as needed.
While beans cook chop and saute one of the onions in oil over medium-low heat in a large frying pan. Stir frequently and cook until caramelized and a light golden color. Do not burn.
Cut second onion in half.
Once beans are tender add the second onion, salt, garlic and carrot.
Continue to cook, adding water as needed, for 30 minutes.
Remove from heat and discard onion. If a few bits are left in it is ok.
Drain water from bean mixture, but reserve liquid for later.
Mash beans and carrot (you can use a food processor if you want it really smooth). If too dry to mash add some of the reserved cooking water.
Stir all but 2 spoonfuls of the onion mixture to the bean mash as well as the tomato sauce.
Taste and adjust the salt to your liking.
Serve garnished with the last of the onion.