Lean Bean Pate. Bean pate

Beans are a healthy and tasty product of the legume family. It is quite common in many cultures. Bean dishes can be found in almost all cuisines of the world: Italian, Jewish, Armenian, Georgian, Mexican and many others. Bean pate is one of the favorite and common dishes of many nations, because it is not only tasty, but also healthy.

Beans: useful properties

Its composition includes a lot of protein, which is excellently digested and, in terms of its performance, is even better than the protein of some meats. Beans are rich in vitamins, amino acids and trace elements such as magnesium, potassium, zinc, sulfur, calcium, phosphorus, and iron.

Regular use of this product has a positive effect on the functioning of the intestines, bronchi, fights rheumatism and skin diseases, increases a person's ability to resist infectious diseases and intestinal infections. This is a natural medicine for the prevention of atherosclerosis, hypertension, disorders of the cardiovascular system, good for the nervous system.

Calories: Not specified
Cooking time: Not indicated

I bring to your attention the bean paste recipe. There is one secret in its preparation, which I will gladly share with you. Bean pate with walnuts is prepared without the addition of eggs, mayonnaise, butter and cheese - it is absolutely lean. There are a minimum of ingredients, which does not impair its taste in any way. On the contrary, you feel roasted nuts, and starchy beans, and spices, and the caramel taste of fried onions. The only negative of all bean dishes is that they are not prepared in haste, it will take several hours to soak and about an hour to cook. But if there is no time at all, then canned beans will help out. It must first be doused with boiling water, and then with cold water to neutralize foreign odors and tastes.
To make the nuts taste brighter, first they need to be lightly fried in a dry frying pan and only then crushed into crumbs. Leave a part for breading if you are planning a “front” serving, and if not, then add everything to the chopped beans. This recipe once again confirms that even in the strictest fasting food can be tasty, healthy, varied and look like it can be served.

Ingredients:

- white beans - a glass;
- onion - 2-3 pieces (large);
- vegetable oil - 50 ml;
- walnut kernels (peeled) - half a glass;
- salt - to taste;
- black pepper or ground paprika - to taste;
- garlic - 2-3 cloves optional (not in the recipe);
- greens, sweet pepper, tartlets - for serving.

How to cook with a photo step by step

Sort the beans, pour into a bowl, rinse under cold water. Pour clean tap water (or filtered), leave overnight or for 6-8 hours.




Before cooking, drain the water in which the beans were soaked. Rinse the beans, pour in about one and a half liters of cold water and put to boil. Do not salt the water! Otherwise, the beans will take much longer to boil. After boiling, remove the foam, twist the fire to low. Cook loosely covered with a lid so that the water does not run away. After an hour, the beans will become soft (you need to try). Drain the broth (leave a little). By the way, it can be used instead of water in baking bread, buns, pies and other products from unsweetened yeast dough.




Pour the walnuts into a dry frying pan in a single layer. Dry on the quietest fire, fry a little. Cool, peel off the brownish husk (it comes off easily).






Cut the onion into cubes and pour into a frying pan in which the vegetable oil is preheated.




Fry over medium heat until browned or leave the onion light, only softened. Tip: do not fry the onion too much, it will give bitterness when crushed.




Transfer the cooled nuts to a chopper, chop into very small crumbs. Set aside a few kernels whole or break into pieces to decorate the pate (if necessary).






Mix beans with fried onions. If you add garlic, then chop the cloves finely and add to the rest of the products. Since the pate mass will turn out to be quite thick and viscous, it is more convenient to grind in some kind of wide container. With an immersion blender, grind everything to the consistency of a homogeneous puree. Add the oil from the pan to the pate as well.




Pour about two-thirds of the chopped nuts into the bean puree. Puree again with a blender or just mix with a spoon.




Salt and ground black pepper put to taste. From spices, you can add something else: basil, oregano, paprika, thyme - any spices that are suitable for legume dishes. Mix everything, wait 10-15 minutes until the pate gains taste. In principle, it is already ready, you can serve it to the table.




If the bean paste will be served at the festive table or you want to serve it in some special way, then you can make balls and roll in nuts. Spread the remaining nuts on a plate. We collect about a teaspoon of pate mass, with wet hands we form small balls. Roll on all sides in a nut sprinkle.






We spread it in or on dried slices of bread, and serve to the table, decorating with herbs. As for tartlets, they are also appropriate in lean recipes - the dough for them is prepared fresh, from flour and water. But still it is better to clarify the composition. Bon appetit!




Author Elena Litvinenko (Sangina)

An excellent dish for a lenten breakfast is bean pate. For bread, buns, tortillas, crispbread or crackers, this fasting pate is ideal, and good for a simple meal! Mushrooms, sesame and chickpeas, pomegranate seeds - these products emphasize the piquant taste of beans, which is why they most often complement this dish. We offer several different recipes on how to cook bean paste. Here are simple and lean options!

Recipes in the collection: 16

Finely chop the onion and lightly sauté. Throw beans on a sieve so that the glass is all! liquid. Next, chop the beans, nuts, onions and garlic in a blender, you can add a little more olive oil .. Add salt and pepper to taste. You can decorate with pomegranate seeds or fresh herbs. Bon appetit!

1. I propose to taste a delicate, tasty and healthy white bean pate with mint, lime and goat cheese. 2. Boil the beans until tender. Scroll it through a meat grinder along with cheese. 3. Finely chop the mint and onion, pass the garlic through a press, put all the spices to the bean puree. 4. Grate the zest and squeeze the juice from the lime, season the pate ....

1. Soak beans overnight. 2. In the morning, boil until tender. 3. Drain the water. 4. Finely chop the onion and fry. 5. Mix all ingredients in a food processor (except pomegranate). 6. Punch until a homogeneous mass is obtained. 7. Garnish with a pomegranate.

I found a tender hearty pate and cooked it on another site at Lyudmila's. Incredibly tasty in a warm form ... it's just hard to come off))) Pate turns out to be a half-liter jar, it's easy to make and you can feast on those who fast! Beans "Mistral" (according to the recipe was 150 g) soak overnight and cook until cooked, better in advance. We save the broth! ...

1. Boil the beans according to the instructions. 2. Salty mushrooms, if required, washed and cut not finely. we combine the beans with mushrooms, cilantro, oil (and also if you want with garlic (Pepper)). There is no need to salt, the mushrooms cope with this task. 3. Beat everything with a blender. 4. Lay out on toast or in tartlets, like this ...

Soak beans overnight in plenty of water. In the morning, drain the water, pour in a new one and put on fire, cook until tender (after the first 15 minutes of boiling, I drain the water, pour in fresh, cold water, add granulated sugar and cook until tender). Cut the onion and fry until soft, add the mushrooms, salt and pepper, hold on a quiet...

1. Take the red beans "Kidni" "Mistral". 2. Ingredients for pate: "Kidni" "Mistral" beans, walnuts, butter, pepper, salt, pomegranate seeds. 3. Soak beans in cold water and leave overnight. In the morning, drain the water, pour fresh water and cook the beans until tender (1-1.5 hours). Salt before the end of cooking. 4. Throw beans nasito ....

1. So, first of all, we need to pre-boil the beans. Soak it in cold water for two to three hours, or even better at night. Then boil it until the beans are boiled. Salt is added at the very end of cooking. Chop the onion and garlic and fry until translucent in a mixture of butter and olive oils. It's important not to overdo it...

Beans Blanche from Mistral cook according to the text on the package. Beans are best cooked ahead of time. Drain the beans in a colander, but keep the liquid. Using a blender, I smashed the beans into a homogeneous mass, periodically adding liquid a little bit from it. In a frying pan in sunflower oil, I fried a little finely chopped garlic and put it to it ...

Soak beans and chickpeas separately overnight. We drain the water. And each separately cook in clean water with bay leaf until tender (about 1 hour). Cut 1 onion into thin rings and marinate (add vinegar, sugar and salt) Finely chop the second onion. Mince the garlic. And fry them in vegetable oil. When beans and chickpeas...

This is where Maslenitsa ended. Forgiveness Sunday has passed, when everyone asked each other for forgiveness, so that, having been cleansed of sin, they could come to the beginning of Great Lent. Today's my recipe is dedicated to those who are at our post. Although, I think, and not only to them .. Rinse dry beans well and soak overnight. In the morning, change the water and cook, adding a little salt, ...

Boil the beans soaked for 5-6 hours until tender, without salt. Pass the cooled beans through a meat grinder (or chop in a blender) along with the cuts, then add garlic, oil, salt and mix well. If the pate turned out dry, then you can add cream or a decoction of beans.

1. Soak the beans for 4 hours, drain, pour fresh water and cook without salt until tender. I never add baking soda either when boiling beans or when soaking them, nor do I sprinkle baking soda on my liver, soak my kidneys, etc. And quite pleased with the result - the beans are boiled evenly and not very long - an hour is enough for pre...

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An excellent lean (and also dietary) snack is lean bean paste. It has a lot of protein, while the pate is very satisfying and tasty. It is convenient to take it with you to work in a small jar or prepare sandwiches with fragrant spread. Be sure to try to cook lean bean paste exactly according to this recipe - with the addition of peanuts. The taste is very different from the classic version. You will not regret!

Ingredients:

1. Beans - 300 gr.
2. Peanuts - 50-70 gr.
3. Carrot - 1 pc.
4. Garlic - 1-2 cloves
5. Dill greens - 1 sprig
6. Salt - 0.5 tsp or to taste
7. Spices - optional

Cooking:

Boil carrots. You can do it in the microwave if you're in a hurry. To do this, just wash it and dry it. Then pierce with a fork or knife in several places and send to cook on high power for about 5-6 minutes. When the carrot becomes soft, peel it.

Chop the greens and chop the garlic.

Boil the beans also in any convenient way - on the stove or in a slow cooker. Or use ready-made - canned. In the second case, drain the excess liquid from the jar and rinse the beans themselves under running water (in a sieve or colander).

Grind the beans and garlic with a blender. Salt to taste and add your favorite spices if desired.

Warm the peanuts in a dry hot pan until golden brown. Chop or lightly punch with a blender to get a fairly large crumb.

Beans are a healthy and tasty product of the legume family. It is quite common in many cultures. Bean dishes can be found in almost all cuisines of the world: Italian, Jewish, Armenian, Georgian, Mexican and many others. Bean pate is one of the favorite and common dishes of many nations, because it is not only tasty, but also healthy.

Beans: useful properties

Its composition includes a lot of protein, which is excellently digested and, in terms of its performance, is even better than the protein of some meats. Beans are rich in vitamins, amino acids and trace elements such as magnesium, potassium, zinc, sulfur, calcium, phosphorus, and iron.

Regular use of this product has a positive effect on the functioning of the intestines, bronchi, fights rheumatism and skin diseases, increases a person's ability to resist infectious diseases and intestinal infections. This is a natural medicine for the prevention of atherosclerosis, hypertension, disorders of the cardiovascular system, good for the nervous system.

Beans belong to dietary products, doctors recommend taking them at least once or twice a week.

So popular

You can cook a huge number of dishes from beans: soups, side dishes, main dishes with meat and vegetables, salads, sauces, pates. Almost every cuisine in the world boasts famous recipes. For example, famous Mexican dishes such as quesadillas, fajitas and burritos include beans. Italy has bean frittata, canelini, Tuscan soup with beans and pasta, France has cassoulet and much more.

Georgian lobio and pkhali, Armenian aylazan and lobahashu, Jewish tsimes and cholent are popular in our latitudes. Bean pate is a fairly versatile dish, found in almost every kitchen, just called differently. Consider the most popular recipes.

Armenian bean pate

To prepare this dish you will need:

• Dry beans - 1.5 tbsp.
• Walnuts - 0.5 tbsp.
• Garlic - 3-4 cloves.
• Olive oil - 70 ml.
• Salt pepper.
• Khmeli-suneli.
• Garnet for decoration.

To cook Armenian bean pate, you need to boil the beans until tender, after soaking them overnight. You can use any large variety for this recipe. For pâté, it is better to overcook them slightly than undercook them.

Important: do not pour out the water in which the beans were cooked!

Crush the nuts in a blender, add the beans and the rest of the ingredients to them. Whisk everything very well until smooth. It should be quite dense, but well spread, for this, add to the mass the water left after boiling the beans.

Transfer the mass to a mold or a sudok and put the resulting pate in the refrigerator to cool. Garnish with pomegranate seeds and serve.

Roll

Also, red bean paste belongs to Armenian cuisine. This is a great cold appetizer that looks great on the festive table, and is not too difficult to prepare.

Ingredients:

• Red beans - 300 g.
• Walnuts - 70 g.
• Cilantro - 1 small bunch (can be replaced with parsley).
• Garlic - 5-6 cloves.
• Butter - 150-200 g.
• Salt.
• Pepper.

How to cook

• Soak the beans for several hours, preferably overnight. Boil it until cooked and drain the water. We don't need it in this recipe.
• Grind nuts, garlic and cilantro in a blender, add beans to the mass. Pass everything together 2-3 times through a meat grinder or grind very well in a blender until smooth. The mass is quite dense, so you need to grind it carefully.
• Salt and pepper the bean paste well to add flavor.
• Fold the cling film in several layers, put the mass on it and level it into a layer of 0.5-1 centimeter. Since you will later need to roll it up, for convenience, you can put the film on a baking sheet or in a rectangular shape to form a more even layer. Put the mass in the refrigerator for a couple of hours to cool and bond.
• Butter, softened to room temperature, smooth over the pate and carefully roll into a roll, removing the film along the way. Once completely rolled up, wrap the bean paste with garlic well again in cling film and refrigerate for 12 hours or overnight.
• Before serving, cut into circles, put on a dish and garnish with herbs.

That's all you need to prepare an original and delicious bean paste. This recipe is sure to please you and your guests.

canned beans recipe

Pate can also be made from canned beans. It has a richer taste than dry. To prepare this lean dish you will need:

• Canned beans - 300-380 g (1 can).
• Bulb onion (large) - 1 pc.
• Carrot (medium) - 1 pc.
• Cilantro - 1 bunch.
• Peeled walnuts - 0.5 tbsp.
• Garlic - 4-5 cloves.
• Vinegar - 1.5 tsp
• Salt pepper.
• Khmeli-suneli.

How to cook

• Cut the onion and lightly fry in vegetable oil, add finely grated carrots and fry everything together over low heat for about 10 minutes.
• Drain the liquid from the can of beans, but do not pour it out, it will come in handy to regulate the density of the future pate.
• Grind the fried onions, carrots, canned beans and other ingredients in a blender. Add spices and vinegar to taste.
• Serve chilled.

Tsimes

This popular Jewish dish with the original name is also bean paste. The recipe is similar to the classic, but has a more original presentation.

Ingredients:

• Ready beans - 2 tbsp.
• Onion (large) - 1 pc.
• Garlic - 3-4 cloves.
• Salt.
• Red pepper.

How to cook

• Cut the onion into half rings and fry in oil until soft, set aside half. Add one third of the finished beans to the remaining mass, mix gently and simmer lightly, slightly salt and pepper.
• To the remaining beans, add the second part of the onion and garlic. Season. Grind everything in a blender into a homogeneous mass without lumps and divide it into two parts.
• Place half of the pâté in a clear container, top with the whole beans and onion, and cover with the remaining pasta. Send for a couple of hours in the refrigerator, and your tsimes is ready.

This bean paté can be served on the table in a transparent form or inverted onto a dish and gently shake out, being careful not to destroy the layers. If the pate is well frozen, walk with a knife along the edge of the mold, slightly separating the mass from it. Bon appetit!