Delicious bean paste. Bean paste. How to make delicious bean paste at home

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

Cooking:

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

Chop the greens and chop the garlic.

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

Warm the peanuts in a dry hot pan until golden brown. Chop or lightly punch with a blender to get a fairly large crumb.

Step-by-step recipes for making hearty and delicious bean pate

2018-06-20 Natalia Danchishak

Grade
prescription

1657

Time
(min)

servings
(people)

In 100 grams of the finished dish

11 gr.

10 gr.

carbohydrates

36 gr.

273 kcal.

Option 1. Classic Bean Pate Recipe

Beans make a delicious and hearty pate. It can be prepared from red or white legumes. Spices, herbs and garlic will add aroma and taste. It is recommended to soak the beans for several hours before cooking.

Ingredients

• a glass of beans;
• to taste salt;
• two bulbs;
• a pinch of ground pepper;
• 40 ml sunflower oil;
• to taste any spices;
• garlic - three cloves.

Bean Pate Recipe Step by Step

Rinse the beans thoroughly, place in a large bowl and cover with cold water. Leave for three hours. Then drain the water. Transfer the beans to a saucepan and cover with fresh water. Put on moderate heat and cook for about an hour.

Free the onions from the husk. Rinse and crumble finely. Peel the garlic slices and chop into small pieces. Heat up a frying pan with oil. Put the onion in it and fry, stirring, until golden brown. Remove from stove and cool.

Drain water from boiled beans. Cool the beans, pass through a meat grinder with a fine mesh, or kill with an immersion blender, adding a little broth. Add two-thirds of the fried onion and garlic to the bean mass. Pepper and salt. Whisk again and transfer to a bowl. Top with fried onions and serve with fresh bread.

Be sure to soak the beans for at least three hours, and it is better to do this in the evening. If there is no blender or meat grinder, you can use the usual pusher. Boil the beans until they are completely cooked through. You can add more onions if you like.

Option 2. Quick Recipe for Bean Pate with Almonds

Pate is prepared from dry beans, or a canned product in its own juice is used for this. Almonds will harmoniously emphasize the taste of the dish. The snack will be healthy and very nutritious. Canned Bean Pate is prepared in just a few minutes.

Ingredients

• a glass of finished beans;
• to taste rock salt;
• a handful of almonds;
• vegetable oil;
• bulb.

How to quickly cook bean paté with almonds

Fry the onion, peeled and cut into large quarters, until transparent in vegetable oil. Salt lightly. Grind the almonds into crumbs using a blender. Set some aside for sprinkling.

Open a can of beans. Drain the liquid into a separate bowl. We shift the beans into the container of the blender, where the almonds remained. Here we send the fried onion with butter and grind until a pasty mass is obtained.

Transfer the pate to a salad bowl. If the mass is too thick, add the liquid from the canned food and mix.

Pate cook only from canned beans in their own juice. Canned tomatoes are not suitable for this. For even more aroma and taste, you can add chopped fresh herbs.

Option 3. Bean pate with sesame seeds

Bean pate with garlic, sesame seeds and onions is an excellent snack that can be prepared even in fasting. The dish is nutritious, tender and spicy. The cooking time of the pate will be significantly reduced if the beans are soaked in water in the evening, or boiled.

Ingredients

• 150 g of beans;
• to taste greens;
• onion bulb;
• a pinch of table salt;
• 50 g sesame;
• 10 ml sunflower oil;
• garlic - a slice.

How to cook

The beans are washed in the evening, placed in a wide cup and poured with purified water. The next day, the legumes are washed, transferred to a saucepan with fresh water, lightly salted and simmered for half an hour. Rinse the boiled beans, put in a colander and cool.

Onions are peeled, washed and finely chopped. Fry the vegetable in vegetable oil, stirring, until a caramel shade. The beans are thrown into a colander and cooled. The legumes are transferred to a deep cup, fried onions are added and garlic is squeezed through a press. Puree with an immersion blender.

Sesame seeds, chopped greens are added to the pate and lemon juice is squeezed out. Mix well, transfer to a salad bowl.

Sesame seeds can be lightly dried in a hot pan. Bean pate will be a great substitute for meat during the fasting period. The dish will turn out juicy, healthy and very tasty if you add boiled vegetables to it.

Option 4. Fragrant pink bean paste

Garlic and Provence herbs will make the pate fragrant and spicy. By adding beetroot juice, the dish will acquire a pleasant pink color.

Ingredients

• one and a half stack. dry white beans;
• to taste rock salt and ground pepper;
• large onion;
• 10 g of Provence herbs;
• five cloves of garlic;
• juice of half a beet;
• juice of half a lemon;
• 80 ml extra virgin olive oil.

Step by step recipe

We thoroughly wash the dry beans, fill it with clean water and leave it overnight. In the morning, transfer to a saucepan, changing the water, and boil until tender over medium heat. We recline in a colander and cool.

We clean a large onion, cut into half rings and sauté until transparent in a small amount of olive oil. Refrigerate the fried onion.

Place beans and fried onions in a blender bowl. We clean the garlic cloves, finely chop and send to the rest of the products. Here we squeeze the juice of a lemon. We interrupt to a pasty state. Pour in olive oil, season with Provencal herbs and mix.

Peel half of the beetroot and chop it on a fine grater. Put in cheesecloth and squeeze well. Pour the juice into the paste and stir.

Adjust the amount of garlic to your taste. For spiciness, you can add finely chopped chili peppers to the pate. Finely chopped fresh cilantro will add piquancy to the pate.

Option 5. Bean pate with flax seeds and honey

An unusual and original combination of ingredients will not leave anyone indifferent. Thanks to flax seeds, the snack is very tasty and healthy.

Ingredients

• 100 g dry white beans;
• to taste ground pepper and rock salt;
• 5 g of natural honey;
• a slice of garlic;
• half a glass of flax seeds.

How to cook

Put the washed beans in a cup, fill it with cold purified water and leave it for at least an hour. Add liquid as it is absorbed.

Place beans with water in a saucepan. Put on a strong fire. As soon as the contents boil, reduce the heat and continue to cook until the beans are soft. Drain the broth from the beans, throwing it in a colander. Cool down. Transfer to the bowl of a food processor and blend, adding the stock little by little, to a smooth puree.

Season the beans with salt and pepper. Add natural honey and beat for a few more seconds. Transfer the bean puree to a plate. Lightly roast the flax seeds in a dry frying pan. Add it to the pate. Squeeze the peeled garlic here as well. Stir until flax and garlic are evenly distributed throughout the bean mass.

If you wish, if you are not on a diet, you can add soft butter to the pate. Melt the candied honey in a water bath. A thick pate can be diluted with a decoction of beans, cream, olive or ghee. Instead of seeds, you can use flaxseed meal.

Calories: Not specified
Time for preparing: Not specified

I bring to your attention the bean paste recipe. There is one secret in its preparation, which I will gladly share with you. Bean pate with walnuts is prepared without the addition of eggs, mayonnaise, butter and cheese - it is absolutely lean. There are a minimum of ingredients, which does not impair its taste in any way. On the contrary, you feel roasted nuts, and starchy beans, and spices, and the caramel taste of fried onions. The only negative of all bean dishes is that they are not prepared in haste, it will take several hours to soak and about an hour to cook. But if there is no 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 taste brighter, first they need to be lightly fried in a dry frying pan and only then crushed into crumbs. Leave a part for breading if you are planning a “front” serving, and if not, then add everything to the chopped beans. This recipe once again confirms that even in the strictest fasting food can be tasty, healthy, varied and look like it can be served.

Ingredients:

- white beans - a glass;
- onion - 2-3 pieces (large);
- vegetable oil - 50 ml;
- walnut kernels (peeled) - half a glass;
- salt - to taste;
- black pepper or ground paprika - to taste;
- garlic - 2-3 cloves optional (not in the recipe);
- greens, sweet pepper, tartlets - for serving.

How to cook with a photo step by step

Sort the beans, pour into a bowl, rinse under cold water. Pour clean tap water (or filtered), 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 put to boil. Do not salt the water! Otherwise, the beans will take much longer to boil. After boiling, remove the foam, twist the fire to low. Cook loosely covered with a lid so that the water does not run away. 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 from unsweetened yeast dough.




Pour the walnuts into a dry frying pan in a single layer. Dry on the quietest fire, fry a little. Cool, peel off the brownish husk (it comes off easily).






Cut the onion into cubes and pour into a frying pan in which the vegetable oil is preheated.




Fry over medium heat until browned or leave the onion light, only softened. Tip: do not fry the onion too much, it will give bitterness when crushed.




Transfer the cooled nuts to a chopper, chop into very small crumbs. Set aside a few kernels whole or break into pieces to decorate the pate (if necessary).






Mix beans with fried onions. If you add garlic, then chop the cloves finely and add to the rest of the products. Since the pate mass will turn out to be quite thick and viscous, it is more convenient to grind in some kind of wide container. With an immersion blender, grind everything to the consistency of a homogeneous puree. Add the oil from the pan to the pate as well.




Pour about two-thirds of the chopped nuts into the bean puree. Puree again with a blender or just mix with a spoon.




Salt and ground black pepper put to taste. From spices, you can add something else: basil, oregano, paprika, thyme - any spices that are suitable for legume dishes. Mix everything, wait 10-15 minutes until the pate gains taste. In principle, it is already ready, you can serve it to the table.




If the bean paste will be served at the festive table or you want to serve it in some special way, then you can make balls and roll in nuts. Spread the remaining nuts on a plate. We collect about a teaspoon of pate mass, with wet hands we form small balls. Roll on all sides in a nut sprinkle.






We spread it in or on dried slices of bread, and serve to the table, decorating with herbs. As for tartlets, they are also appropriate in lean recipes - the dough for them is prepared fresh, from flour and water. But still it is better to clarify the composition. Bon appetit!




Author Elena Litvinenko (Sangina)

Bean pate is a delicious and nutritious cold appetizer that all bean lovers will appreciate. The cooking technology is quite simple, but it will take a lot of time, since the preparation of this product takes quite a long time. Homemade bean paste can be made all year round. Serve as an appetizer for breakfast, first courses or as a snack, between main meals with fresh bread, pita bread, flatbread.

There are many cooking options for this wonderful dish, and each hostess has her own secrets and subtleties. Use the step-by-step recipe and make a simple version of a bean snack, reminiscent of the famous one in composition. Try it, you will definitely like it.

Taste Info Various Snacks

Ingredients

• Dry beans - 250 g;
• Sesame - 2 tablespoons;
• Garlic - 20 g;
• Vegetable oil - 2 tablespoons;
• Lemon juice - 1-2 tablespoons;
• Ground paprika - to taste;
• Ground black pepper - to taste;
• Bean broth - to taste.

How to make delicious bean paste at home

Cooking bean pate with garlic must begin with the preparation of the main ingredient. Its grade and color do not matter, take the ones that you like. This recipe uses white beans, but you can use red beans. Rinse the beans thoroughly under the tap. Place in a suitable container and fill with cold water. Leave for 8-12 hours. During this time, the water can be changed several times.

After swelling, the beans will cook faster. Rinse it again, pour it into a saucepan, fill it with cold water and send it to a strong fire. After the liquid boils, reduce the flame of the burner and simmer until the beans are tender, about 1 hour. The time depends on the variety and size of the beans. If water evaporates during cooking, add more. Salt this product only at the end of cooking.

There is one secret: after boiling the beans, drain the boiling water from it and refill it with cold water - a bright, rich taste of the beans is provided to you.

While the beans are cooking, prepare the rest of the ingredients. Heat a clean, dry frying pan and toast the sesame seeds in it. Make sure that the seeds do not burn, this will negatively affect the taste of the finished dish. The degree of readiness is easy to determine by a pleasant golden hue.

Peel the garlic, rinse and finely chop. Send it to the mortar, add the roasted sesame seeds and grind with a pestle to the state of gruel. You can grind in a blender, but the amount is very small and the desired result may not work.

Leave a little bean broth, and throw the beans in a colander. After the excess liquid of the glass, transfer them to a separate, deep bowl. Add sesame-garlic mass, vegetable oil and lemon juice there. Blend with an immersion blender until creamy. Adjust the consistency of the finished pate with bean broth, introducing it in small portions.

Add ground pepper and paprika to the homemade bean paste. Stir again and taste. If necessary, adjust it to your liking by adding certain spices.

Delicious bean paste is ready.

Serve it with bread, crackers, you can also make a snack on crackers with it. Bon appetit!

Cooking Tips:

• If desired, you can diversify the taste of the pate by adding walnuts to it. To do this, grind the dried nucleoli in a mortar along with sesame seeds and garlic. The recommended amount of the product is 100 g, but it can be varied in one direction or another, at your discretion.
• If you absolutely do not have the time it takes to prepare the legumes, use canned beans. You will need one jar of the product. There are no differences in cooking, except that the consistency of the pate is regulated not by the broth, but by the liquid from the jar.
• Bean pate, a dish that came from Caucasian cuisine. There it is cooked a little differently, adding a variety of hot spices, walnuts, fresh herbs, and most often I use red beans.

teaser network

Here is how the inhabitants of the sunny Caucasus prepare an appetizer:

1. Armenian bean paste. Red beans are used for cooking, so the appetizer has a very unusual color and a sweetish aftertaste. Sesame seeds are replaced with walnuts, previously dried in the oven or in a pan. The mixture is generously seasoned with red and black pepper, the famous suneli hops are added and the amount of garlic is increased. Grind the mass together with chopped cilantro or parsley.

1. Georgian bean paste. The onion is finely chopped, fried in a small amount of vegetable oil, 2-3 tablespoons are added at the end. tomato paste. The mass is crushed along with boiled red beans and herbs. Then hot spices and a little wine vinegar are added.