Contents
Bean pate: a boost of energy for the whole day. Video
Beans are a versatile food that is rich in starch, proteins, carbohydrates and a huge range of vitamins. Beans can be used to prepare a wide variety of dishes, including pate.
Ingredients for making bean pate
To make bean pate, you will need: – 1 glass of white beans; – 3 heads of onions; – 5 tablespoons of vegetable oil; – 2 cloves of garlic; – 0,5 teaspoon of ground black pepper; – 0,5 cups of tomato juice; – 1 teaspoon of sugar; – a bunch of dill; – salt.
Recipe for making beans from pate
Rinse the beans thoroughly in cold water, soak them for several hours, or even leave them overnight to cook them faster. In the morning, after draining the water, rinse the beans in plenty of cold water. Place in a saucepan, pour so that the water is about 8-9 centimeters above the level of the beans. Put on fire and cook. The cooking time depends on the type of beans and is approximately 30-40 minutes. If you do not soak the beans, you will need to cook them for at least 2-3 hours.
Cook beans only over low heat, without stirring or adding salt
While the beans are cooking, peel the onions, rinse in cold water, cut into small cubes and simmer in vegetable oil until transparent. Now pour two-thirds of the onion to the finished beans, and add the tomato paste, salt, sugar and pepper to the rest. You should have a sweet-savory gravy. That is, the pungency from the pepper should be present, and the tomato acid is neutralized with sugar. This pouring goes well with the spicy garlic-peppery bean flavor.
To avoid burning eyes while slicing onions, periodically moisten the knife in cold water.
Pass the cooked beans together with onions through a meat grinder or beat in a blender. If you’ve cooked the beans well, you can also use a regular mashed potato pusher. You will get a fluffy mass, a kind of semi-finished product for bean pate, which salt, pepper and add chopped garlic. If you wish, you can include some ground walnuts in this mass, this will give the dish a Georgian touch. Mix everything thoroughly and place on a flat, wide dish. Now soak the knife in water, shape it and smooth the surface. Put the cooled tomato dressing on top of the pate. Sprinkle with finely chopped dill on top.
This pate is perfect both for sandwiches and as a snack. It turns out very tasty if you spread it on chapatis or Armenian lavash.