Snack bean pate with onions and carrots. Bean pate Black beans how to cook pate

The benefits of beans are undeniable. Nutritionists classify it as one of the 10 healthiest foods for human health. It is important that during canning, heat treatment and freezing, beans retain all their nutritional and medicinal qualities. What gives beans special value is the presence of large amounts of vegetable protein, and arginine, which lowers blood sugar levels and has an insulin-like effect on the metabolic process. My recipe is for those who have problems with breakfast, especially during Lent. Prepare bean paste according to my recipe and you will always have something to spread on bread.

You will need:

• beans 1 cup
• onion 1 piece (large)
• garlic 1 clove
• vegetable oil for frying 50-60 ml
• salt 0.5 tsp
• sugar 0.5 tsp
• ground black pepper
• ground cumin (cumin) or suneli hops

Step-by-step photo recipe:

Before cooking the beans, sort them and separate out any impurities. Usually it is recommended to soak beans in water overnight, as this actually makes them cook better. But I used a variety of beans called “Black Eye”, these beans do not require pre-soaking and cook twice as fast as other varieties.

Take 1 cup of beans, wash and fill with cold water (5 cups). Bring the beans to a boil, add salt, add sugar and simmer over low heat for about 1 hour. Other, larger varieties need to be cooked for 2 hours.

While the beans are cooking, peel and chop the onion.

Heat in a frying pan vegetable oil and fry onion over low heat. Let it brown slightly.

When the beans become soft and even slightly boiled, separate half a glass of broth, in which it was cooked, and place the beans in a colander.

Combine the boiled beans and fried onion. You can add squeezed through a press garlic. Add dry seasoning: ground cumin(cumin) or khmeli-suneli, black ground pepper. Pour it out half a glass of decoction.

Whisk everything to a homogeneous air mass. Try and add if needed salt And vegetable oil so that the pate is more tender. Beat again.

The pate is ready. Place it in a sealable container - a jar or container. Store in the refrigerator.

Bean paste is a very tasty and healthy addition to the Lenten table. Spread it on bread, toast, crackers or crispbread. Very tasty with homemade bread. Eat for breakfast with tea or for lunch with soup.

Bon appetit!

An excellent lean (and also dietary) snack is lean bean paste. It has a lot of protein, and the pate is very filling and tasty. It’s convenient to take it with you to work in a small jar or prepare sandwiches with aromatic spread. Be sure to try making lean bean paste 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. Carrots - 1 pc.
4. Garlic - 1-2 cloves
5. Dill - 1 sprig
6. Salt - 0.5 tsp. or to taste
7. Spices - optional

Preparation:

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

Chop the greens and chop the garlic.

Boil the beans 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 in a blender. Salt to taste and add your favorite spices if desired.

Heat the peanuts in a dry hot frying pan until golden brown. Chop or lightly punch with a blender to obtain a fairly coarse crumb.

Add greens.

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 of 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.

Calories: 750

To make a healthy snack, use regular beans. Beans can be used to make a delicious, low-calorie, delicious bean paste. As a result, you will get a wonderful dish that will be rich in healthy elements, because beans are pure vegetable protein that will help you stay full for a long time and not think about food. I have kindly described a detailed recipe with photos of a delicious snack for you. I also really like how it is prepared.



Required Products:

- 150 grams of white beans,
- 100 grams of carrots,
- 70 grams of onions,
- 1 clove of garlic,
- 2 tables. l. olive oil,
- salt, pepper to taste.

How to cook at home

The most suitable type of bean for pate is white. White beans cook well, become soft and are ideal for pates. The pate will have a pleasant color and you will be happy to eat it. So, soak white beans overnight, add plenty of water so that there is 2-3 times more water than beans. In the morning, let the beans simmer over low heat.



After 50-60 minutes, the beans will become completely soft, so pour them through a sieve to remove all the water. Just in case, you can leave a little water in case the pate is too thick. Just add a little water left after cooking the beans and bring the pate to the desired consistency. Leave the beans on the counter until they cool completely. It will cool down in 30 minutes and we can continue preparing the pate.



Saute the vegetables in a small amount of olive oil, fry only until soft over low heat, so that both the carrots and onions do not burn. It is better to chop the vegetables before frying: grate the carrots and chop the onions into medium cubes. Leave the fried vegetables to cool.





Transfer all the cooled ingredients into a blender bowl to prepare a tender and tasty pate. Don’t forget about the hot garlic, add a little bit of it. Lightly salt the ingredients and add a little pepper for piquancy.



Beat in a blender and get the ideal consistency of the pate. I also described it for you.



The finished pate can be served immediately, and for those who like these snacks cold, put the pate in the refrigerator for a while. Prepare slices of whole grain bread or diet crispbread to spread with the delicious pâté. Bon Appetite!

As you know, during fasting meat food is completely excluded. An alternative to meat pate can be bean pate. The pate is prepared, as you may have guessed, from beans; carrots, onions and spices are also added to it, thanks to which the bean pate turns out tender and tasty. With this lean pate they make delicious and healthy sandwiches, no worse, and maybe even better, than from meat pate.

Ingredients:

• 1/2 cup beans
• 1 medium carrot 100-150 gr.
• 1 medium onion
• 2 tbsp. vegetable oil
• 1 tsp Sahara
• 1 tsp salt
• 1/3 tsp. ground black pepper
• 1/3 tsp. turmeric
• 2 cloves garlic (optional)

• Bean paste can be made from canned beans, you will need 1 jar. Ready-made beans save time and simplify the preparation of pate, but it is still healthier to cook the beans using the usual “old-fashioned” method.
• To do this, wash the dry beans and soak them in cold water for 12 hours. After 12 hours, carefully drain the water.
• Pour fresh water into the beans - 0.5 liters. water. Place the casserole with beans on the fire and cook over low heat. Depending on the variety, beans are cooked for 40-50 minutes.
• About 10 minutes before readiness, add sugar and salt.
• While the beans are cooking, peel the carrots and grate them on a coarse grater. Finely chop the onion.
• First sauté the onion in a small amount of vegetable oil. When the onion becomes transparent, add the carrots. Simmer everything together until the vegetables are ready.
• When the beans become soft, turn off the heat. We pour some of the remaining liquid into a cup; we may still need it. Leave a little water in the cauldron with beans, about half a glass.
• Grind the still hot boiled beans with the remaining water in a blender. If the mass is too dense, then add a little water from the cup.
• Add fried onions and carrots, ground black pepper and turmeric to the grated beans. Once again, grind everything well until you obtain a more or less homogeneous mass, which should resemble a pate in consistency.
• We taste the pate for salt and spices and adjust to our taste. Bean paste can be made more spicy by adding two or three cloves of garlic.
• That's all, the lean bean paste is ready! It is tender, tasty and nutritious, and its nutritional properties are in no way inferior to meat pate. An excellent dish during Lent, this recipe for bean paste will also be useful for vegetarians, as well as those who adhere to proper nutrition. Also see