Photo by Sarah Oliver

It's not easy to get a written recipe from a chef, but after some prodding, our General Manager, Julia Newberry, managed to get one from her friends Andrew and Sarah, owners of Domek Bistro in Eugene, Oregon. The restaurant celebrates Eastern European cooking, and we are already planning a trip north to see what else they are serving.

In Romanian cuisine, beans are a staple, and Fasole Bǎtutǎ, a creamy white bean dip with garlic, paprika, and caramelized onions, is a favorite, especially around the holidays. It can be served cold or warm, with or without the fried onions.

For the beans:

• 1 lb Rancho Gordo Large White Lima Beans
• 8 garlic cloves
• 2 to 3 tablespoons good olive oil (we like Durant Olive Mill), plus more for drizzling
• 1 tablespoon salt
• ¼ to ½ cup reserved bean jus

For the onions:

• 3 tablespoons grapeseed oil
• 3 white or yellow onions, thinly sliced
• ¼ cup smoked Hungarian paprika
• 2 tablespoons tomato paste
• ¼ cup bean jus

For the fried onions (optional):

• 2 white or yellow onions, sliced into rings or strips
• 1½ cups buttermilk (non-dairy substitute can be used)
• 2 cups all purpose flour (gluten-free flour can be used)
  
• ½ tsp salt
• ¼ tsp black pepper
• 4 cups vegetable oil

For serving:

• Minced fresh flat-leaf parsley and chervil
• Sea salt
• Edible flowers (optional)
• Flatbread or crackers

Serves 8 to 10 as an appetizer

For the beans:

1. Submerge beans in water and soak overnight.
2. Discard soaking liquid. Add beans to a large cooking pot with 2 garlic cloves. Bring to a boil and simmer for 1½ to 2 hours (or until fully tender).
3. Strain, reserving bean liquid (jus) and discarding garlic cloves.
4. In a blender, combine beans, remaining 6 garlic cloves, salt, and ¼ cup bean jus.
   Blend until just smooth. Continue to blend slowly, adding olive oil to emulsify.
5. Add salt, adjusting for taste.
6. Add more bean jus depending on the desired consistency.

For the onions:

1. Heat a pan with the grapeseed oil over medium heat. Add the onions and sauté for 7 to 10 minutes or until completely translucent.
2. Add the paprika and toast with the onions, stirring constantly for 30 seconds to 1 minute.
3. Add the tomato paste and toast for an additional minute, stirring constantly.
4. Deglaze with any remaining bean jus (or fresh water if no jus remains).

For the fried onions (if using):

1. Soak the onions in buttermilk for at least 10 to 15 minutes.
2. Place flour, salt, and pepper in a shallow baking dish.
3. Dredge the onions in the flour mixture.
4. In a large pot or Dutch oven, heat oil over medium-high heat. Add the onions in batches and fry until golden.
5. Rest on a paper towel to absorb excess oil.

Serve

1. Spoon the lima beans onto a lipped plate or into a shallow bowl.
2. Spread evenly over the surface, then top with the paprika-onion mixture.
3. Drizzle with olive oil and sprinkle with sea salt to taste.
4. Finish with herbs, flowers, and fried onions (optional).
5. Serve with flatbread or crackers.