The bean paste recipe is very tasty. Bean pate with walnuts

I love beans immensely, I cook Ukrainian Lenten borscht with it, and we love bean paste in all its varieties. I can just cook a light bean soup with vegetables, and a lean vinaigrette with beans is very satisfying and healthy. Today I want to tell you several options for making bean paste; it is very tasty and satisfying, and often comes in handy during Lent.

Products common to all options:

Beans - 200 g
Champignon mushrooms – 200 g
Walnut – 3-5 pcs.
Mayonnaise
Onion - 1 large

First option. Bean paste - base

I soak beans (I prefer red ones, they have a richer taste and color) overnight in clean water. In the morning I drain the water and let it cook. So in half an hour your beans will be completely ready.
I drain the water and let it cool.

Meanwhile, I finely chop the onion and fry it in a frying pan with butter.
Next, we prepare the base - it can already be used. Push the beans, add fried onions, salt and pepper to it. I mix everything and you can spread it on sandwiches. Add sauerkraut or tomatoes to them - and a wonderful breakfast is ready. If you have cooked a lot of beans, you can use some of them for light soup or lean soup, which is also very tasty!

The second option is bean pate with garlic

Add mayonnaise and crushed garlic to taste to the already prepared base, mix everything - it turns out more tender and spicy, delicious! An excellent spread for bread, a cup of tea or coffee. Nourishing and tasty.

The third option is pate with mushrooms

When you fry the onion, add champignons cut into slices, fry and add to the beans - the taste will be richer!

Fourth option - with nuts

To the first base option, add mayonnaise and crushed walnuts, lightly toasted, very tasty, and even more satisfying and high in calories.

Fifth option - appetizer in pita bread with bean paste

You can make a snack in lavash with any option - it’s tasty and looks beautiful.
Take thin Armenian lavash, unroll the sheet, spread it with pate (if it is without mayonnaise, then first grease the sheet with about 1 spoon of mayonnaise so that the rolls do not turn out dry). Place a second sheet on the first sheet, also grease it (without mayonnaise), wrap it tightly in a roll and cut into beautiful stumps, decorate and place on a plate.

Sixth option - pancakes with beans

You can use this pate to make wonderful pancakes for breakfast.
Again, take a sheet of pita bread, spread it with pate, roll it into a roll, cut it into portions and fry it in oil for literally half a minute. The results are delicious, crispy, awesome pancakes!
That's how wonderful beans are and how many simple and cheap dishes you can whip up with them.

You can also simply spread the pate on a piece of bread, a little cream or mayonnaise on top, a cup of tea - and a hearty, excellent breakfast or dinner is ready.

Cost calculation:

Beans – 10 UAH

Onions, garlic, etc. – 1-2 UAH

Total: 12 UAH (0.75 USD)

There is enough pate for a family for breakfast for 3 days.

If cooked in pita bread:

— lavash 5 UAH
- half a cooked serving of beans

It turns out 10 pancakes, cost about 10 UAH, 1 piece - 1 UAH).

Prepared and performed calculations Olga Baranovskaya

The main difficulty that people face when trying to fast is a poor diet. You should decide in advance on a set of products, and there are many of them. You can prepare dishes from various vegetables, cereals and legumes. White bean paste can successfully replace sausage for breakfast, and white bean soup is a wonderful lunch.
A handful of boiled beans can easily replace a juicy steak or fish cutlet, which is why bean dishes are so popular among vegetarians and fasting people. In addition to a variety of soups and salads, you can make a very tasty and satisfying pate from beans. This simple recipe will help out on fasting days and will diversify the regular menu. Ruddy toast with it is simply delicious!

Easy

Ingredients

Fresh garlic – 2-3 cloves;
White turnip onion – 1 pc.;
Refined olive oil – 50 ml;
Fresh lemon juice – 1 tsp;
Salt pepper.

Preparation

In order to reduce the cooking time of the beans, they should first be soaked in cold water for 6-8 hours. Then we wash the beans that have swollen during this time under running water, place them in a saucepan, pour new clean water 3-4 cm above the grains. Cook the beans over moderate heat with the lid closed until soft. Cooking time depends on the type of legume - small white beans with thin skin take 50-60 minutes, but large beans take longer to cook.

Peel the onion and cut into half rings or cubes. Sauté in olive oil (refined) until transparent. You can replace olive oil with sunflower oil.

Drain the liquid from the finished soft beans into a glass or cup. Grind the grains into puree using a blender, add the sauteed onion.

Then we pass the garlic through a press and add it to the rest of the ingredients. For a soft but bright taste of bean paste, 2 medium-sized cloves of garlic are enough, but if you like it spicy, then add more.

Next, season the dish with lemon juice, pepper, and salt. Puree the semi-finished product with a blender until smooth. We dilute the pate with bean broth to the desired consistency. Beat again and serve.

Place the bean paste into a pastry bag fitted with a notched tip and pipe it into a bowl, as in the photo. Serve garnished with greens on toast or crackers.

You can add different ingredients to the white bean paste to suit your taste:

Mushrooms, preferably porcini mushrooms or boletus mushrooms;
tomatoes – it will be very tasty with sun-dried tomatoes;
curry and turmeric - will give a bright shade;
nuts - you can put any, but walnuts and cashews are ideal;
asafoetida - an aromatic spice will replace onions and garlic.

White beans are more tender and softer than other varieties, but they also need to be soaked before cooking. To soften faster, add a pinch of baking soda to the water.

Even if you soaked the beans without soda, be sure to drain the water in which they were lying. There is nothing useful in it, but there are enough substances that will give the finished dish an unpleasant bitterness. In addition, be sure to wash and sort the legumes, removing all wrinkled and darkened fruits.
Serve your family this wonderful pate for breakfast – even those who don’t fast will appreciate its delicate taste.

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 the white beans overnight, add plenty of water so that there is 2-3 times more water than the 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!

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 (the recipe called for 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 toasts or tartlets, whatever 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... Add an entry to the quote book :) 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

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!