|
Here is another wonderful Romanian recipe from Olimpia Stanescu-Manea, our housekeeper. Serve chilled or at room temperature with thin slices of paine frantzuzeasca (French bread) alongside some coldcuts like smoked ham and salami, and a crudite plate. It is estimated that there are more than one million Romanians living in America, and of this group 17 percent live in Illinois and Michigan. In metro Chicago alone there are about 100,000 Romanians.
Two cups dried white beans (such as cannellini, navy or Great Northern), or dried pinto beans
Two onions
One parsley root, cut into several pieces
One carrot, cut into several pieces
Salt to taste
Eight garlic cloves, minced
Three tablespoons extra-virgin olive oil (sunflower oil also okay)
Vegetable oil for frying
One yellow onion, sliced or chopped
Pour very hot water over beans. Soak beans several hours or overnight, drain, and add fresh water. Heat to a boil, then drain again. Add about four cups of water, or enough to cover the beans. Add carrot and parsley root, and heat to a simmer. Cook for one to two hours, adding water as need, or until beans are completely soft.
Meanwhile, heat oil in pan and saute onion slices until light golden brown. Set aside.
Drain and reserve remaining liquid. Remove carrots and parsley root and discard. Place beans in blender or food processor; gradually add oil and puree. Blend in salt to taste and garlic. Add additional reserved bean liquid if paste is very dry. Spoon into serving bowl or plate, and top with sauteed onions. This can be served immediately or stored up to two days in the refrigerator.
Yield: About two- and one-half cups
| 
