Romanian Refried Beans (2 Ways)

Creamy, savory and sweet, these Romanian refried beans are simple to make yet so flavorful. They are, for me, the absolute ultimate comfort food from my childhood.

Mom was always my favorite cook. Of course, she fed us well growing up, making her traditional Romanian recipes, and also tweaking them for whatever the food markets in America had on hand. These simple but satisfying Romanian refried beans (with onions, which are everything) is one of those recipes that I remember her making often, and being the ultimate comfort food. And they couldn’t be simpler to make. 

Romanian Refried Beans: A Lesson in Romanian Cooking

The Romanian translation for refried beans is “Fasole Batuta”, which basically means “beaten beans”. I should also say that most Romanian meals are paired with some sort of pickle (peppers, cucumbers, cauliflower or carrots) and some substantial protein (like sausage). This trio was perfection, growing up. 

I’m offering TWO recipes:

• The first, I remember her making in the states, using black beans. 
• The second, she reminded me that she used to make in Romania, using more beige beans and adding onions on top.

I should also say that about 90% of Romanian recipes (as I remember them) start out with sautéed onions and sometimes garlic. What’s better than that? These recipes are no exception.

Romanian Refried Beans: A Few Notes Before We Start

• SALT: I never tell you how much salt to add. Salt, I find, is so personal. That said, I do like to salt the food at various steps: when cooking the beans, then when processing, then when sautéing the onions. 
• MAKE YOUR OWN BEANS: I really prefer to make home made beans, whenever possible. In fact, I consider it life changing siren they’re SO flavorful! Check out my post on cooking dried beans at home!

How To Make Your Own Version of Romanian Refried Beans

• Change up the bean. There’s no bean police here. Brown, black, white, tan, beige, you do you. 
• Change up the onions. You can try red onion, white, Vidalia, yellow, shallots. Mom other remembers adding in raw garlic often too, so try that. 
• Canned or cooked beans are all ok here. If using canned, just be sure to rinse them first. If you’re looking for a really good but basic bean recipe (which also uses that cooked carrot you’ll need for recipe #2) ~ find out how you can make your own beans from scratch at home here.

SIDES THAT PARE WELL:

• Anything sour, such as: Cucumber pickles, Pickled carrots, Gardiniera, Pickled cabbage/kraut
• Anything savory like: Veggie sausage, Beyond meat crumbles
• If you do eggs, do eggs!
• I like a little spice, so I add chili flakes

Hope you’ve enjoyed these two recipes. I often feel like Romanian food is so unknown, and it gives me great pleasure to bring some of my childhood memories through food to my followers. Enjoy and let me know if you try it!

Romanian Refried Beans

Andreea Fegan, www.LittleBitesOfJoy.com

Creamy, savory and sweet, these romanian refreid beans are simple to make yet so flavorful. They are for me, the absolute ultimate comfort food from my childhood.

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Equipment

• Food Processor, Heavy bottomed pot

Ingredients

  

• 1 yellow onion, diced
• 1 tbsp neutral oil, like grapeseed (I prefer to use a spray oil so that the recipe is virtually fat free)
• a couple pinches salt
• 4-5 cups black beans, cooked, drained, processed in a food processor (I like them a little chunky)
• 1/2 cup water
• 1/2 tsp paprika

Instructions

 

• Heat a solid-bottomed pan or cast iron skillet over high heat and add the oil (or spray oil) and onions. 
• Add the salt, stir a bit, then lower the heat to medium. The onions will start to become translucent and brown just a bit.
• Then add the processed beans, paprika, and water to thin.
• Heat until it starts to let off bursts of steam, and heated through.
• Taste for seasoning (it might need additional salt) and serve.

Romanian Refried Beans (Tan Beans with onions on top)

Andreea Fegan, www.LittleBitesOfJoy.com

Creamy, savory, and sweet, these romanian refreid beans are simple to make yet so flavorful. They are, for me, the absolute ultimate comfort food from my childhood.

Print Recipe Pin Recipe

Equipment

• Food Processor, Heavy bottomed pot

Ingredients

  

• 1 1 cooked carrot
• 2 raw garlic cloves, minced
• a couple pinches salt, separated
• 1 yellow onion, sliced thin
• 1 tbsp neutral oil (like grapeseed): I prefer to use a spray oil so the recipe remains virtually fat-free
• paprika, for the top

Instructions

 

• Process the beans, carrot, garlic and a pinch of salt in a food processor to the desired consistency (I like to leave some of the beans whole to add texture, and prefer it a little chunky). If you prefer it a little thinner, you may add a bit of hot water. Taste for seasoning (it may need more salt to your taste), heat, and plate.
• Heat a solid-bottomed pan or cast iron skillet over high heat and add the oil (or spray oil) and onions. Add a pinch of salt, and turn to medium so that the onions don’t burn. Stir them around until they get a little color and browned, and fragrant. Set aside.
• Measure out your beans (6 ounces for protein) and measure out your onions on top (I often find these onions make enough for two portions).
• Sprinkle with paprika and serve.