Ingredients

For the beans

• 1/2 cup / 100 g / 3.5 oz. dried cannellini or canario beans
• Half of a small onion (or a quarter of a medium one), halved
• A bay leaf
• A small clove of garlic, sliced
• A few sprigs of fresh parsley

For the spread

• 1 tablespoon / 15 ml Meyer lemon juice or 2 teaspoons lemon juice
• A teaspoon minced fresh dill, or a mix of mint and thyme
• 1 small garlic clove (or half of a larger one), peeled
• 1 tablespoon / 15 ml olive oil of good quality
• Sea salt and freshly milled pepper, to taste
• 85 g / 3 oz. shallots, thinly sliced (1/8 inch / 3 mm)
• 1/2 tablespoon / 7.5 ml olive oil of good quality

Instructions

How to cook dry beans

The way I cook beans for further use comes from Vegetarian Cooking for Everyone by Deborah Madison (Beans with Aromatics). After soaking half a cup of dry beans for several hours or overnight in enough water to cover them by about an inch (I use 2 cups), empty the whole bowl into a saucepan and add the aromatics.

Bring the water to a lively boil quickly, and keep it there for five minutes, then turn down the heat and let the beans simmer, covered, until they are ready. How long this takes depends on the type of beans and their freshness. Let them cool in their broth, then remove the aromatics and discard them. Let the beans rest in their cooking broth until ready to use.

How to finish the dish

Drain the beans, leaving them a bit moist. This is one of the advantages of cooking beans by yourself (instead of buying canned ones): the cooking liquid is aromatic and can be used as part of the dish you are making. Place the beans in a food processor fitted with a steel blade. Add Meyer lemon juice, dill and garlic, and start the processor.

When the beans are partially mashed, add 1 tablespoon of oil slowly through the feeding tube while the processor is running. Scrape the side of the bowl with a spatula to make sure that the ingredients get processed properly.

Process until the beans are nice a creamy. Add more oil and/or a bit of the bean cooking liquid to reach the desired consistency. Taste and, if needed, add a bit more Meyer lemon juice. Season with salt and pepper, to taste. Refrigerate until use.

Warm up 1/2 tablespoon of oil in a small frying pan and add the shallots. Cook on gentle heat until caramelized. Sprinkle a bit of salt and stir.

Take the fasole bătută out of the refrigerator ahead of serving (so it is not consumed cold). Right before bringing it to the table, top it with the shallots.

Recipe can be doubled to accommodate a large party.

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