Bean Pate
Bean pate will be a wonderful appetizer on any table. Prepared according to this recipe, the pate turns out very soft and airy. Cilantro, lemon juice, and nuts give it a spicy flavor. This dish is perfect for those who follow a healthy diet or observe fasting.
Beans
1.25 cups (cooked)
Onion
2 (250 g)
Carrot
1 (100 g)
Lemon Juice
3-4 tbsp
Walnuts
1/2 cup (ground)
Garlic
1-2 cloves
Cilantro
1.75-2.25 cups
Salt
to taste
Black Pepper
ground, to taste
To prepare bean pate, cover the beans with cold water and let them soak for 6-8 hours. Then change the water and cook until tender.
If you didn't have time to soak the beans in advance, you can pour boiling water over them for 1 hour and then cook. This way they will cook faster.
Finely chop the onion and carrot, and lightly sauté until the onion is translucent. A couple of minutes before it's done, add crushed garlic mixed with salt.
Add the cooked beans to the onion and carrot, add nuts, and blend the mixture.
Add chopped cilantro and lemon juice to the mixture. Blend everything well.
Optionally, you can also add finely chopped mushrooms sautéed in vegetable oil here (without blending them).
Bean pate can be served on toast points, slightly toasting them on one side, rolled in lavash bread, or it also pairs well with dark rye bread.
© Наталья Лиханова
(4/5)
