Lenten bean and walnut pate
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Паштет из фасоли и грецких орехов — постная намазка на ломтик хлеба, при этом очень сытная, питательная и вкусная.
Boiled beans themselves have an almost neutral taste, so many different dishes can be prepared on their basis - for example, pates with various additives. Bean paste is made in different variations. You can grind all the ingredients to a paste-like mass of creamy consistency, or prepare a pate with tangible pieces of nuts.
You can also add a piece of butter to the pate if you wish, unless, of course, you have the goal of preparing a lean dish.
Ингредиенты
White beans - 200 g
Water - 1 l
Walnuts - 50 g
Onions - 1 pc.
Garlic - 2 cloves
Vegetable oil - 2 tbsp.
Salt - 0.7 tsp.
Ground pepper - to taste
Spices: paprika, nutmeg - a pinch
Рецепт
1. Sort the dry beans and rinse thoroughly. To shorten the cooking time slightly, soak it in water overnight in advance; during this period the grains will swell. After draining the water, pour fresh water over the beans - the liquid should cover the grains by about 4 cm. Depending on the type of bean, the cooking period ranges from 60 to 90 minutes.
2. 10 minutes before readiness, throw salt into the water (if this is done earlier, then the grains may become hard). The beans should be as soft as possible, maybe even boiled, so that it is easy to beat them into paste. After cooking, drain the water into a separate container; you may still need it.
3. At the same time, peel the onion and garlic cloves, then chop the ingredients into small cubes.
4. Lightly fry the onion and garlic pieces in an oil frying pan until translucent and lightly golden, then add the saute together with the oil to the boiled beans. The beans should remain warm.
5. Dry the walnuts a little in a dry frying pan, then crush them with a knife and add to the main mixture.
6. Place all ingredients in small portions into a blender container, pour in a little bean broth. Beat the contents of the kitchen machine at high speed in several approaches. At the same time, adjust the required thickness of the pate by adding the broth a little at a time. Also at this point the mass can be seasoned with salt and other spices to your taste. If desired, the blender can be replaced with a meat grinder, passing the composition several times through a sieve for the finest fraction.
7. As a result, you should get a homogeneous paste-like mixture that can be spread on bread without any problems.
Lenten bean and walnut pate is ready.