Beans are a versatile product. It is a source of proteins, starch and a whole range of vitamins and minerals. Delicious salads, vinaigrette and side dishes for various dishes are made with beans; you can also make independent appetizers from them - caviar and pates.
It is necessary
-
- For the classic bean pate:
- 1 cup beans
- 2-3 tbsp vegetable oil;
- 1 head of onion;
- 6% vinegar;
- ground black pepper;
- salt.
- For the bean pâté with mushrooms:
- 1 cup beans
- 3 heads of onions;
- 300 g of fresh mushrooms;
- 3-4 cloves of garlic;
- 3 tbsp grated cheese (hard);
- 1 glass of sour cream;
- 1/2 cup vegetable oil
- ground black pepper;
- salt.
- For red bean pate:
- 500 g red beans;
- 1/2 cup shelled walnuts
- 100 g butter;
- 1 pomegranate;
- 2-3 cloves of garlic;
- salt to taste.
Instructions
Step 1
Bean pate classic
Sort, rinse and soak the beans in cold water for 6-7 hours. After that, drain the water, pour the beans with clean water and put on the fire to simmer until soft (about an hour). When it's boiled down, drain the water, and rub the beans through a sieve. Peel the onions, fry them in vegetable oil and mix with the beans. Add salt, ground pepper, vinegar (all to taste) and oil. Mix everything well, put on a plate and refrigerate.
Step 2
Bean pate with mushrooms
Rinse the beans well in cold water and soak for 5-6 hours (preferably overnight). Then drain the water and boil the beans in fresh water. When it is soft, fold it in a colander, let the water drain, and mince the beans. Peel the onion and cut into small cubes. Wash the mushrooms thoroughly, peel and cut into small slices. Sauté the onions and mushrooms separately in vegetable oil. Then combine and continue to fry in one pan until the moisture disappears. Mix onion with mushrooms with beans, add garlic passed through a press, sour cream and half of grated cheese. Season with salt, pepper and beat thoroughly with a spoon or wooden spatula. Transfer the bean pâté to an oiler or dish and shape as desired. Sprinkle with the remaining cheese on top and refrigerate.
Step 3
Red bean pate
Boil red beans, previously washed and soaked for 6 hours, without salt until tender. Then cool and mince together with walnut kernels. Peel the cloves of garlic, pass through a press and add to the beans and nuts. Season with salt and pepper. If the pate turns out to be dry, add a little bean broth. Place some of the pâté on a flat dish, about 3 cm thick. Place a 1-inch layer of butter on top of it and the remaining pâté on top. Decorate everything with pomegranate seeds.
