Authentic Transylvanian Mashed Beans (Fasole Bătută)

Transylvanian Mashed Beans Served on White Plate With Caramelized Onions

Authentic Transylvanian Mashed Beans (Fasole Bătută)

Course: Dinner, Main Course, Side Dish

Cuisine: Hungarian, Romanian, Transylvanian

Diet: Halal, Kosher, Vegetarian

Keyword: Fasole bătută, homemade refried beans, homemade refried beans recipe, refried beans, refried beans recipe, Tört paszuly, Transylvanian mashed beans, white bean puree

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: portions

Calories: 668kcal

Author: Timea

A creamy, garlic-infused white bean puree topped with caramelized paprika onions. This traditional Transylvanian dish (Fasole bătută) is naturally vegan and ready in just 30 minutes using canned beans.

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Metrics - US Customary

Equipment

1 electric food chopper
2 Saucepan

Ingredients

Group 1: The Bean Base

3 cans cannellini beans 240 g each
2 cans butter beans 235 g each
4 cloves garlic grated or minced
50 ml sunflower oil
2 teaspoon sea salt kosher, adjust to taste
1 teaspoon vegetable mix e.g., Vegeta

Group 2: The Paprika Onion Topping

3 pcs yellow onions large, finely chopped
250 ml sunflower oil
2 teaspoon sea salt kosher
1 tablespoon Hungarian sweet paprika high-quality powder
50 ml water

Instructions

1. Process the Beans: Drain and rinse all canned beans. Pulse in a food processor or mini chopper until a silky, smooth puree forms. Add a splash of water if the mixture is too thick.
2. Sauté Garlic: Heat 50 ml of sunflower oil in a large saucepan over medium heat. Grate the garlic cloves directly into the oil and sauté for 30–45 seconds until fragrant but not browned.
3. Simmer the Base: Stir the bean puree into the garlic oil. Season with salt and vegetable mix. Simmer over low heat for 10 minutes, stirring occasionally.
4. Soften Onions: In a separate pan, heat 250 ml of sunflower oil with the chopped onions, a pinch of salt, and 50 ml of water. Simmer for 10 minutes until the onions are completely translucent and soft.
5. Bloom the Paprika: Turn off the heat under the onions. Stir in the Hungarian sweet paprika, allowing the residual heat to release the color and aroma without burning the spice.
6. Plate and Serve: Spread the warm beans onto a plate, create a well in the center, and pour the paprika onions and oil over the top.

Video

Notes

Substitutions: You can use Great Northern or Navy beans if cannellini or butter beans are unavailable.
Traditional Method: For deeper flavor, use dried beans soaked overnight and boiled in smoked meat broth.
Prevent Bitterness: Never add paprika to the oil while the flame is on, as burnt paprika turns bitter.
Storage: Keep in an airtight container in the fridge for 3–4 days. Reheat with a splash of water to restore creaminess.
Serving Suggestion: Best enjoyed with sun pickled cucumbers and homemade potato bread.

Nutrition