Bean pate: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Beans can be compared with meat in some properties for the body. This ancient legume is a valuable source of protein, but not of animal, but of plant origin. Beans are rich in vitamins, minerals, fiber. 100 g of the product contains 21 g of protein, 2 g of fat and 47 g of carbohydrates. Regular consumption of beans is the prevention of many diseases. It helps to improve the digestive system, prevents the development of atherosclerosis, helps to reduce blood sugar levels in diabetes. Soups, side dishes, salads are prepared from this legume. In our article, we will offer recipes for bean paste.

Cooking features and recommendations

The following tips from experienced housewives will help you get a delicious and tender bean pate:

1. Beans should only be s alted at the end of cooking. Only in this case, the beans will not turn out tough and will cook faster.
2. Neutralize the specific smell of boiled beans will helpnutmeg. It should be added to the pâté while grinding the ingredients.
3. Beans will turn out softer and more tender if you add two or three tablespoons of vegetable oil to the water at the beginning of cooking.

Simple White Bean Pate

The presented appetizer is a great option for a family breakfast. In fasting, such a paste perfectly diversifies the diet and saturates the body with easily digestible protein. It is especially delicious served with toasted toast.

The recipe for a delicious bean pate is to perform the following procedure:

1. Prepare the pot. Pour 300 g of white beans into it and pour water. Leave it like this for 6-8 hours.
2. Rinse the soaked beans under running water and pour clean again. Put the pan on a fire above medium, after boiling, reduce it and cook the legumes until tender. Medium white beans will take approximately 1 hour.
3. At this time, pour 50 ml of oil into the pan and fry the onion, cut into half rings.
4. Drain the decoction from the boiled beans. Condemn legumes.
5. Using a blender, grind the beans to a puree state, add the sauteed onion, garlic squeezed through the press (3 cloves). S alt and pepper to taste, pour over lemon juice (1 tsp). Serve sprinkled with herbs.
6. This snack uses a minimum of spices: s alt, pepper and garlic, although you can add curry, turmeric, and asafoetida.

Pate with dried tomatoes and white beans

The following appetizer has a nice, delicate taste. Dried tomatoes and capers add to its pâté. By the way, you can cook such tomatoes yourself using the oven for this. Bean pate should be prepared step by step in the following sequence:

1. For a snack, this recipe uses a canned product. For the amount of ingredients below, one 400 ml jar will suffice. All liquid should be drained from it, and the beans should be sent to a chopper or a measuring cup from a blender.
2. A randomly chopped onion is fried in vegetable oil. As soon as it becomes soft and transparent, minced garlic is added to the fry.
3. The cooled onion is transferred to the blender bowl to the beans. A tablespoon of capers, sun-dried tomatoes (5 pcs.), Parsley, olive oil from tomatoes (3 tbsp.), Lemon juice (1 tbsp.), Pepper and s alt are also added here.
4. All ingredients are whipped in a blender bowl until an almost homogeneous consistency is obtained.

Lenten recipe for bean pate with mushrooms

The next appetizer is a worthy reason to diversify the meager diet in the post. Although the taste of the bean pate recipe (pictured) is so balanced that even those people who do not adhere to the Lenten menu will definitely like it.

The process of preparing a snack consists of just a few steps:

1. Red beans (200 g) boiled until done. After that, she leans back in a colander, and the broth is preserved.
2. Mushrooms (100 g) with onions are fried until soft in olive oil (2 tablespoons). Then beans are added to this roast. Under the lid, the contents of the pan are stewed for 15 minutes. If necessary, add a little decoction.
3. Soy sauce (2 tablespoons) is poured into the almost ready mass and garlic (1 clove) is squeezed through a press. Optionally, black pepper and fresh cilantro are added.
4. Soft bean mass is crushed with a blender to a puree state. This appetizer can be spread on fresh bread and toasted toast.

Bean pate with garlic and walnuts

For the next dish, any variety of he althy legumes will do. And step by step, such an appetizer is prepared very simply:

1. Beans (250 g) are pre-soaked for several hours and then boiled in clean water until tender.
2. Guest walnuts are fried in a pan, after which they are crushed in a blender bowl. 2 cloves of garlic are also added here.
3. With the help of an immersion blender, the beans are turned into a homogeneous mass and combined with nuts and garlic. S alt and black pepper are added to taste.
4. If the bean paste seems too dry, you can pour a couple of tablespoons of olive oil into it. Optionally, other spices and fresh herbs are added to the appetizer.

Armenian Red Bean Pate

In the CaucasianThis dish is very popular in the kitchen. Delicious bean paté is served on slices of fresh tomatoes, on crackers or with fresh bread. The appetizer is being prepared in this order:

1. Red beans (300 g) are poured with water and brought to a boil. After that, the water changes. The beans are poured with clean water with the addition of vegetable oil (2 tablespoons) and sent to the stove for 1-1.5 hours. As it boils, water will need to be added. S alt is added 10 minutes before the end of cooking. Ready beans (without broth) are warmly transferred to the blender bowl.
2. Walnuts (70 g) are dried in the oven and sent to the beans.
3. Butter (70 g), suneli hops (1 tbsp), red and black pepper (½ tsp each), a couple of cloves of garlic, a bunch of fresh cilantro are added.
4. All components of the pate are crushed in a blender. To achieve the desired consistency, a little decoction is added to it.

Snack pate with onions, carrots and beans

Such an appetizer has a mild taste due to the addition of browned vegetables to it. And it is prepared in the following sequence:

1. First, carrots and onions (1 each) are fried in vegetable oil (30 ml).
2. Liquid drains from a can of beans. If this is not done, the pâté will be too watery.
3. Add onions and carrots, garlic, pepper and other spices to taste to the beans. Blend all the ingredients of the pate with a blender until smooth. Adjust taste withlemon juice and s alt. For a spectacular serving, it is recommended to cook loaf croutons or toasts.

The bean paste (pictured) looks very appetizing. There is no doubt that no one will refuse such an appetizer even at the festive table.