Bean paste. Snack bean pate with onions and carrots Pate with vegetables from canned beans

The main difficulty that people face when trying to fast is a poor diet. You should decide in advance on a set of products, and there are many of them. You can prepare dishes from various vegetables, cereals and legumes. White bean paste can successfully replace sausage for breakfast, and white bean soup is a wonderful lunch.
It is quite possible to replace a juicy steak with a handful of boiled beans or fish cutlet, which is why bean dishes are so popular among vegetarians and fasting people. In addition to a variety of soups and salads, you can make a very tasty and satisfying pate from beans. This simple recipe will help out on fasting days and diversify the regular menu. Ruddy toast with it is simply delicious!

Easy

Ingredients

• Fresh garlic – 2-3 cloves;
• White turnip onion – 1 pc.;
• Refined olive oil – 50 ml;
• Fresh lemon juice – 1 tsp;
• Salt pepper.

Preparation

In order to reduce the cooking time of the beans, they should first be soaked in cold water for 6-8 hours. Then we wash the beans that have swollen during this time under running water, place them in a saucepan, pour new clean water 3-4 cm above the grains. Cook the beans over moderate heat with the lid closed until soft. Cooking time depends on the type of legume - small white beans with thin skin take 50-60 minutes, but large beans take longer to cook.


Peel the onion and cut into half rings or cubes. Sauté in olive oil (refined) until transparent. You can replace olive oil with sunflower oil.


Drain the liquid from the finished soft beans into a glass or cup. Grind the grains into puree using a blender, add the sauteed onion.


Then we pass the garlic through a press and add it to the rest of the ingredients. For a soft but bright taste of bean paste, 2 medium-sized cloves of garlic are enough, but if you like it spicy, then add more.

You can add different ingredients to the white bean paste to suit your taste:

• Mushrooms, preferably porcini mushrooms or boletus mushrooms;
• tomatoes – it will be very tasty with sun-dried tomatoes;
• curry and turmeric - will give a bright shade;
• nuts - you can put any, but walnuts and cashews are ideal;
• asafoetida - an aromatic spice will replace onions and garlic.

White beans are more tender and softer than other varieties, but they also need to be soaked before cooking. To soften faster, add a pinch of baking soda to the water.


Even if you soaked the beans without soda, be sure to drain the water in which they were lying. There is nothing useful in it, but there are enough substances that will give the finished dish an unpleasant bitterness. In addition, be sure to wash and sort the legumes, removing all wrinkled and darkened fruits.
Serve your family this wonderful pate for breakfast – even those who don’t fast will appreciate its delicate taste.

Calories: Not specified
Cooking time: Not indicated

I bring to your attention a bean paste recipe. There is one secret in its preparation, which I will gladly share with you. Bean paste with walnuts prepared without adding eggs, mayonnaise, butter and cheese - it is absolutely lean. There are a minimum of ingredients, which does not impair its taste at all. On the contrary, you feel toasted nuts, starchy beans, spices, and the caramel taste of fried onions. The only disadvantage of all bean dishes is that they are not cooked on a quick fix, it will take several hours to soak and about an hour to cook. But if you don’t have time at all, then canned beans will help out. It must first be doused with boiling water, and then cold water to neutralize foreign odors and tastes.
To make the nuts have a brighter taste, you first need to lightly fry them in a dry frying pan and only then grind them into crumbs. Leave some for breading if you are planning a “ceremonial” serving, and if not, then add everything to the chopped beans. This recipe once again confirms that even during the strictest fast, food can be tasty, healthy, varied and look so ready to serve.

Ingredients:

- white beans - a glass;
- onions – 2-3 pcs (large);
- vegetable oil – 50 ml;
- walnuts (peeled) – half a glass;
- salt - to taste;
- black pepper or ground paprika - to taste;
- garlic – 2-3 cloves as desired (not in the recipe);
- greens, sweet peppers, tartlets - for serving.

How to cook with photos step by step

Sort through the beans, pour into a bowl, and rinse under cold water. Fill clean water from the tap (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 cook. Do not salt the water! Otherwise, the beans will take much longer to cook. After boiling, skim off the foam and turn the heat down to low. Cook with a lid loosely covered to prevent water from escaping. 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 made from unsweetened yeast dough.




Place walnuts in a dry frying pan in one layer. Dry over low heat and fry a little. Cool, peel off the brownish husk (it comes off easily).






Cut the onions into cubes and pour into a frying pan in which the vegetable oil has been preheated.




Fry over medium heat until browned or leave the onion light, just softening it. Tip: do not fry the onion too much, it will give off a bitter taste when chopped.




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






Mix beans with fried onions. If you add garlic, chop the cloves finely and add to the rest of the ingredients. Since the pate mass will be quite thick and viscous, it is more convenient to grind in a wide container. Using an immersion blender, grind everything to the consistency of a homogeneous puree. We also add the oil from the frying pan to the pate.




Add about two-thirds of the chopped nuts to the bean puree. Puree again with a blender or simply mix with a spoon.




Add salt and ground black pepper to taste. You can add something else from spices: basil, oregano, paprika, thyme - any spices that are suitable for legume dishes. Mix everything, wait 10-15 minutes until the pate gains flavor. In principle, it is already ready and can be served.




If bean paste is to be served festive table or you want to serve it in a special way, you can make balls and roll in nuts. Place the remaining nuts on a plate. Take about a teaspoon of pate mixture and form small balls with wet hands. Roll on all sides in nut topping.






Place in or on toasted slices of bread and serve, garnished with herbs. As for tartlets, they are also appropriate in Lenten recipes– the dough for them is prepared unleavened, from flour and water. But it’s still better to clarify the composition. Bon appetit!




Author Elena Litvinenko (Sangina)

Pate recipes

A simple step-by-step recipe that easily produces a delicious white or red bean paste, as well as photos and videos of preparing this snack.

0.5 l

45 min

206 kcal

5/5 (4)

Bean paste is most popular in Greece. It will easily help diversify the menu during Lent, and is also suitable for vegetarians.

This pate can be a separate dish, but it will be tastier if you spread it on toast, ciabatta or a slice of regular bread. I like this pate with lettuce and other herbs, as well as vegetables. I hope that you will also enjoy this simple, inexpensive, but quite tasty dish.

Red or white bean paste

Kitchenware: frying pan, saucepan, cutting board, blender.

List of required ingredients

Cooking sequence

For the pate we will need boiled beans. One secret will help you cook it faster: it is best to soak it overnight and boil it for 40 minutes in the morning. Sometimes the desire to make such a pate comes spontaneously and you don’t want to wait until the next day. Then you can add water to the beans and cook over low heat until tender, about 1.5 hours.

1. While the beans are cooking, peel the onion and cut into small pieces or half rings.
   
   
2. Heat a frying pan, add a little oil and fry the onion in it until it turns translucent golden brown. If desired, you can add carrots to the onions by grating them. Carrots can be boiled until tender and then ground with the rest of the ingredients.
   
   
3. Strain the finished beans through a colander over another vessel, since the liquid may be useful to us if the pate turns out to be too thick.
   
   
4. Transfer the beans to the blender bowl. We also send onions there. Add salt, ground black pepper to taste and sprinkle paprika.
   
   
5. Turn on the blender and grind the contents to a smooth puree.
   
   
6. If the pate turns out to be very thick, then pour in a little liquid that remains after cooking the beans and beat again. This way we adjust the density. Instead of bean water, you can add cream or milk. This will give you a more delicate pate consistency.
   
   

You can make pate using a meat grinder, but it will not turn out as homogeneous as after using a blender. If desired, you can add 60-70 g of butter, which must first be removed from the refrigerator and softened.

Other bean paste options

With garlic and herbs

To do this you will need a couple of cloves of garlic and a bunch of herbs.

With walnuts and garlic

1. Take 100 g walnuts and dry them in a dry frying pan or on a baking sheet in the oven. There are two ways to grind nuts. Place them in a tight bag, smooth them out and run them over with a rolling pin several times. And the easiest way is to grind them in a blender, immediately in the container where the pate will be prepared.
   
   
2. Prepare onions and beans according to the basic recipe.
   
   
3. We transfer the beans, onions and nuts into one deep container, and if you crushed the nuts in a blender bowl, then simply add everything to them.
   
   
4. Add chopped or pressed garlic and sprinkle salt and pepper to taste. You can add a piece of softened butter or a couple of tablespoons of mayonnaise.
5. Now using a blender we bring everything to a homogeneous state. The result is a fluffy and tender paste.
   
   

With eggs

From canned beans

This pate tastes best from beans in tomato.

With mushrooms

For this you will need 200-300 g of mushrooms. They can be fresh, dry or frozen.

First soak dry mushrooms and then boil them. Wild mushrooms also need to be boiled for at least 30 minutes until tender. Regular champignons or oyster mushrooms need to be washed or peeled.

1. First, lightly fry the onion and transfer it to another bowl or fry randomly chopped mushrooms in another frying pan.
   
   
2. When the moisture has evaporated from the mushrooms and they begin to fry, add the onion. Stir and fry everything together a little more.
   
   
3. Boil the beans until tender.
   
   
4. Place mushrooms, onions and beans in a blender bowl. Add salt and spices to taste, as well as a few tablespoons of sour cream or mayonnaise. You can add softened butter instead.
5. Using a blender, make a homogeneous paste.
   
   

Video recipe for bean paste

To dispel doubts about the ease of preparing bean paste, I suggest watching the video.

Bean paste - tasty and nutritious cold appetizer, which all legume lovers will appreciate. The preparation technology is quite simple, but it will take a lot of time, since the preparation of this product takes quite a long time. You can make homemade bean pate all year round. Serve the appetizer for breakfast, first courses, or as a snack between main meals with fresh bread, pita bread, and tortillas.

There are many options for preparing this wonderful dish, and each housewife has her own secrets and subtleties. Take advantage step by step recipe and make a simple version of a bean snack, the composition reminiscent of the famous one. Try it, you will definitely like it.

Easy

Ingredients

• Dry beans - 250 g;
• Sesame - 2 tbsp;
• Garlic - 20 g;
• Vegetable oil - 2 tbsp;
• Lemon juice - 1-2 tbsp;
• Ground paprika - to taste;
• Ground black pepper - to taste;
• Bean broth - to taste.

Preparation

Preparing bean paste with garlic must begin by preparing the main ingredient. Its variety and color do not matter, take the ones you like. This recipe uses white beans, but you can use red beans. Rinse the beans thoroughly under the tap. Place in a convenient container and fill with cold water. Leave for 8-12 hours. During this time, the water can be changed several times.

Once the beans swell, they will cook faster. Rinse it again, pour it into a saucepan, fill it with cold water and put it on high heat. Once the liquid comes to a boil, reduce the burner and simmer until the beans are softened, about 1 hour. The time depends on the variety and size of beans. If the water evaporates during cooking, add more. This product should be salted only at the end of cooking.

There is one secret: after the beans boil, drain the boiling water from them and fill them with cold water again - you are guaranteed a bright, rich taste of the beans.

While the beans are cooking, prepare the remaining ingredients. Heat a clean, dry frying pan and fry the sesame seeds in it. Be careful not to burn the seeds, this will negatively affect the taste. ready-made dish. The degree of readiness is easy to determine by its pleasant golden hue.

Peel the garlic, rinse and finely chop. Place it in a mortar, add roasted sesame seeds and grind with a pestle to a paste. You can grind it in a blender, but the quantity is very small and you may not get the desired result.

Leave a little bean broth and drain the beans in a colander. After draining the excess liquid, transfer them to a separate, deep bowl. Add sesame-garlic mass, vegetable oil and lemon juice. Grind with an immersion blender until creamy. Adjust the consistency of the finished pate with bean broth, introducing it in small portions.

Add ground pepper and paprika to homemade bean paste. Stir again and taste. If necessary, adjust it at your discretion by adding certain spices.

Delicious bean paste is ready.

Serve it with bread, crackers, or make a cracker snack with it. Bon appetit!

Cooking tips:

• If desired, you can diversify the taste of the pate by adding walnuts. To do this, grind the dried kernels in a mortar along with sesame seeds and garlic. The recommended amount of product is 100 g, but it can be varied in one direction or another, at your discretion.
• If you really don't have the time it takes to prepare legumes, use canned beans. You will need one jar of product. There are no differences in preparation, except that the consistency of the pate is regulated not by the broth, but by the liquid from the jar.
• Bean paste, a dish that comes from Caucasian cuisine. There it is prepared somewhat differently, adding a variety of hot seasonings, walnuts, fresh herbs and most often using red beans.

Here's how residents of the sunny Caucasus prepare a snack:

1. Armenian bean paste. Red beans are used for preparation, so the appetizer has a very unusual color and a sweetish taste. Sesame seeds are replaced with walnuts, previously dried in the oven or in a frying pan. The mixture is generously seasoned with red and black pepper, the famous suneli hops are added and the amount of garlic is increased. Grind the mass together with chopped cilantro or parsley.

1. Georgian bean paste. Onion finely chopped, fried in small quantities vegetable oil, at the end add 2-3 tbsp. tomato paste. The mass is crushed together with boiled red beans and herbs. Then hot spices and a little wine vinegar are added.