Bean paste

Unusual, with a pleasant savory taste spread on bread! Bean paste is not only a very tasty, hearty and healthy spread on bread or sandwiches, but also a very original and unusual dish. Bean paste can be served even on a festive table, for example, by spreading it on salted crackers or filling tartlets with them and decorating with a sprig of greens. This snack will disappear from the table first. Firstly, not all guests will immediately guess what this unusually delicious pate is made of, the highlight of which lies in the combination of hot pepper and walnut.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Beans

200

Carrot

Onion

Walnuts

Garlic

Ground hot pepper

to taste

Ground black pepper

to taste

Salt

to taste

Olive oil

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 11 g

Fats 19 % 8 g

Carbohydrates 56 % 24 g

226 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 2 h 30 min

Step 1:
Prepare the ingredients. Faster, of course, it will be possible to cook a pate from canned beans, but it is much tastier from boiled beans. But it will take more time to prepare it because of the heat treatment of dry beans. You can use red or white beans for pate, this, the only thing, will affect the color of the pate, but not its taste.
Step 2:
Wash the dry beans and soak them overnight. It will swell well and absorb a lot of liquid, so you need to take a large container for soaking beans so that the water covers the beans twice. When the beans swell well, rinse it again and fill it with clean water. We put it on fire. Bring to a boil and cook over medium heat for about 1 hour.
Step 3:
But you need to focus on the condition of the product, the time of its boiling depends on how fresh the beans are. If the beans have started to boil, then we salt it to taste, turn off the fire. If the beans are still hard, then we still cook them until they become soft. If there is not much broth left in a saucepan with beans, then you do not need to drain it. Let the beans cool down a little.
Step 4:
Meanwhile, let's cook walnuts. Wash them and dry them in the microwave so that they become crispy. Grind them with a blender very finely, you can say, into flour. Walnuts should be felt in the pate only by taste, and not by fragments of nuts.
Step 5:
Also prepare vegetables for pate. They will improve the taste of the pate and make it more tender. Grate the carrots.
Step 6:
Finely chop the onion.
Step 7:
Heat the olive oil in a frying pan. Fry the vegetables in oil until the carrots are soft and the onions are transparent.
Step 8:
Remove the vegetable toasting from the fire.
Step 9:
With a blender, beat the beans with broth into a homogeneous mass. If it seems that the mass is very dense and tight, you can add a little boiled water. Add to this mass a vegetable roast, a clove of garlic, spices: freshly ground hot and black peppers, salt to taste and chopped walnuts. Again, beat the bean paste with a blender again. We put it in jars, let it cool down a little in the refrigerator and serve it to the table. Bon appetit!