Bean paste is very popular in Greece. This dish is served on slices of bread or crackers. And for those who want to lose weight, we can advise placing the pate on lettuce leaves or slices of cucumbers. There are vegan versions of bean pate, and there are recipes that use cheese, butter and other animal products.

To prepare the pate you will need red or white beans. It needs to be boiled first. To make the beans cook faster, they are soaked in cold water for several hours or overnight.

You can reduce the time it takes to prepare the pate by using canned beans. You should choose natural canned food without tomato sauce or other additives. Place the beans from the cans in a colander and rinse with water.

It is convenient to use a blender to grind beans and other ingredients that make up the pate. For greater homogeneity, the mass punched in the blender can be additionally rubbed through a sieve.

Interesting Facts! Pate has long been a dish available only to rich people. It was prepared mainly from goose liver, and the preparation was entrusted exclusively to French chefs.

Red bean paste

Light and tasty lean red bean paste is prepared with the addition of fried onions and seasonings.

• 800 gr. boiled or canned beans;
• 1 onion;
• 3 cloves of garlic;
• 0.5 pods of hot pepper (or to taste);
• 1 teaspoon curry seasoning;
• 1 teaspoon dried Italian herbs;
• 3 tablespoons water;
• 1-2 tablespoons lemon juice to taste;
• 2-3 finely chopped parsley;
• salt, ground black pepper to taste.

Place boiled or canned beans in a colander and rinse. Pour vegetable oil into a frying pan, add finely chopped onions and thinly sliced ​​garlic into the oil. If desired, add pieces of hot pepper, seeded.

Fry the vegetables over low heat, stirring occasionally. The onion should acquire a golden hue and become soft. Add curry seasoning and dry herbs, stir and fry for another 1 minute.

Mix the cooked vegetables with beans, add three tablespoons of water. Grind all components using a blender until a homogeneous consistency is obtained.

Add finely chopped herbs, salt, ground pepper, and lemon juice to the pate. Mix everything well. It is recommended to cool the pate before serving.

White bean paste

White bean pate is no less tasty. We offer a simple recipe for this hearty snack.

• 300 gr. white beans;
• 2-3 cloves of garlic;
• 1 onion, preferably white onion;
• 50 ml vegetable oil;
• salt, pepper, lemon juice to taste.

Fill the beans with cold water in advance and let them stand for at least 3 hours; you can leave them overnight. Then we wash the beans, fill them with fresh water, and put them on the stove.

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Bring to a boil, then reduce the heat and cook until soft, adding salt at the end of cooking. Place the beans in a colander, reserving some of the broth. Rinse the beans with cold water.

Peel the onion and cut it arbitrarily, you can cut it into cubes, you can cut it into half rings. Fry in vegetable oil until light golden brown. Mix the fried onions with beans and grind with a blender until smooth. Add garlic passed through a press.

Season the pate with spices and salt, pour in lemon juice. Stir. If it turns out a bit thick, add 1-2 tablespoons of the reserved bean broth. Beat well again and our pate is ready.

Recipe in Armenian

A very tasty and satisfying appetizer - Armenian bean paste.

• 150 gr. beans;
• 1 handful of shelled walnuts;
• 0.25 teaspoon hops-suneli;
• 1 small onion;
• 10 gr. butter;
• salt to taste;
• 2-3 sprigs of greens for serving.

We sort the beans, rinse and fill with cold water. After a few hours, wash the beans again, add fresh water and boil until soft. Add salt at the very end of cooking. Wash and cool the finished beans. Grind the boiled beans in a blender until a homogeneous puree is obtained.

Chop the onion very finely and fry it in butter until tender. The onion should become slightly golden. Add the fried onions to the bean puree. Lightly dry the walnuts in a frying pan and chop them. You can grind the nuts almost into flour, then the pate will simply have a nutty aroma.

Mix nuts with beans and onions, season with salt and spices to taste. Transfer the pate into a container with a lid and place it in the refrigerator for 20-30 minutes until it hardens slightly.

Bean paste with mushrooms

A very tasty appetizer - bean pate with mushrooms. You can use any mushrooms to prepare it, but most often, champignons or oyster mushrooms are used, as they are sold in stores all year round. You can also use frozen or canned mushrooms.

• 1 cup beans;
• 300 gr. mushrooms;
• 1 onion;
• 2 cloves of garlic;
• ½ cup shelled walnuts;
• 0.5 teaspoons salt;
• 1-2 pinches of black pepper;
• 1-2 pinches of dry aromatic herbs, such as basil;
• 2 tablespoons vegetable oil;
• 50 gr. butter.

Both white and red beans are suitable for making this pate. It needs to be sorted, soaked in cold water for several hours, and then cooked until tender, adding salt at the very end of cooking. Place the finished beans in a colander. But we don’t pour out the broth; we may need some of the broth.

Advice! If you want to prepare a lean version of pate, then exclude butter from the ingredients, increasing the amount of vegetable oil.

Leave the beans to cool, and in the meantime peel, chop and fry the onion in vegetable oil. Fry over low heat until light golden brown. Add sliced ​​mushrooms to the onion and continue cooking until the liquid released by the mushrooms has completely evaporated.

Read also: Stuffed tomatoes for appetizer – 9 recipes

Mix beans with mushrooms and onions, add garlic, passed through a press. Separately, dry the walnuts a little in a frying pan. We add them to other products. Add soft butter. And if we are preparing a lean pate, then add vegetable oil. Beat everything in a blender until the mixture is as homogeneous as possible.

Salt, pepper, add spices to taste. If the pate is too thick, then dilute it to the desired consistency, gradually adding bean broth. The pate is ready. It can be stored in the refrigerator for 3-4 days in a sealed container.

Bean paste with garlic and walnuts

The bean paste is perfectly complemented by walnuts, and garlic and spices add a piquant taste.

• 1.5 cups beans;
• 10 walnuts;
• 4 cloves of garlic;
• ½ part of a medium onion;
• 3 tablespoons vegetable oil;
• 1 teaspoon ground paprika;
• 1 teaspoon curry;
• 2 bay leaves;
• salt and black pepper to taste.

Soak the beans overnight. In the morning, rinse thoroughly and fill with fresh water. Add bay leaf for flavor and cook until soft. At the end of cooking, add salt.

While the beans are cooking, dry the walnuts in a frying pan and grind them in a blender until they become very fine grains. Cut the onion and garlic into small slices.

Pour vegetable oil into a frying pan, add paprika and curry and fry the spices for one minute so that they fully reveal their aroma. Then add the onion to the aromatic oil and fry until soft.

Drain the broth from the finished beans, reserving part of the broth for diluting the pate. Place the beans in a bowl, not forgetting to discard the bay leaves. Mix beans with fried onions, add chopped nuts.

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!

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 is prepared without adding eggs, mayonnaise, butter or 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 prepared in a hurry; 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 with 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 with clean tap water (or filtered) and 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 will be served at the holiday 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)

An excellent dish for a Lenten breakfast is bean paste. For bread, rolls, scones, crispbreads or crackers, this pate is ideal for Lent, and good for a simple meal! Mushrooms, sesame and chickpeas, pomegranate seeds - these products emphasize the spicy taste of beans, which is why they are most often complemented with this dish. We offer several different recipes for making bean paste. Here are simple and lean options!

Recipes in the collection: 16

Finely chop the onion and sauté lightly. Place the beans in a sieve to drain! liquid. Next, grind 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 suggest you try a tender, tasty and healthy white bean paste with mint, lime and goat cheese. 2. Boil the beans until tender. Scroll it through a meat grinder along with the cheese. 3. Finely chop the mint and onion, pass the garlic through a press, add all the spices to the bean puree. 4. Grate the zest and squeeze out the juice from the lime, season the pate....

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

I found and prepared a tender, hearty pate on another site at Lyudmila’s. Incredibly tasty when warm...it’s just hard to tear yourself away))) The pate makes a half-liter jar, it’s easy to make and can be enjoyed by those who are fasting! Soak the Mistral beans (according to the recipe, 150 g) overnight and cook until tender, preferably in advance. Let's save the broth!...

1. Boil the beans according to the instructions. 2. If required, wash the salted mushrooms and chop them into small pieces. We combine the beans with mushrooms, cilantro, oil (and also, if you want, with garlic (pepper)). There is no need to add salt, the mushrooms cope with this task. 3. Beat everything with a blender. 4. Place on toast or tartlets, as it is...

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

1. Take red beans "Kidney" "Mistral". 2. Products for pate: Kidney beans, Mistral, walnuts, butter, pepper, salt, pomegranate seeds. 3. Soak the beans in cold water and leave overnight. In the morning, drain the water, add fresh water and cook the beans until tender (1-1.5 hours). Add salt before finishing cooking. 4. Drain the beans nashito....

1. So, first of all, we need to pre-boil the beans. Soak it in cold water for two to three hours, or better yet overnight. Then boil it until the beans are cooked through. Add salt at the very end of cooking. Chop the onion and garlic and fry until translucent in a mixture of butter and olive oil. It is important not to overdo it so that...

Cook Blanche beans from Mistral according to the text on the package. It is better to cook the beans in advance. Drain the beans in a colander, but save the liquid. Using a blender, I smashed the beans into a homogeneous mass, periodically adding liquid a little at a time. In a frying pan, I fried some finely chopped garlic in sunflower oil and put it on it...

Soak beans and chickpeas separately overnight. Drain the water. And cook each separately in clean water with a 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. Chop the garlic. And fry them in vegetable oil. When beans and chickpeas...

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

Boil beans soaked for 5-6 hours until tender, without salt. Pass the cooled beans through a meat grinder (or grind in a blender) along with the cutlets, then add garlic, butter, salt and mix well. If the pate turns out dry, you can add cream or bean broth.

1. Soak the beans for 4 hours, drain, add fresh water and cook without salt until tender. I never add soda either when cooking legumes or when soaking them, just as I don’t sprinkle soda on the liver, soak the kidneys, etc. And I’m quite pleased with the result - the beans cook evenly and not for 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, 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.