Greek Style Bean Paté - 1 pt

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Greek Style Bean Paté - 1 pt

3 cups cooked Navy or Pinto Beans, drained and rinsed

1/2 cup fresh lemon juice

1 tablespoon garlic, minced

2 tablespoons red onion, minced

1 teaspoon fresh cilantro, minced

2 tablespoons fresh parsley, minced

1/2 teaspoon cumin

1/2 teaspoon cayenne pepper

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

 

 

In blender or food processor, purée beans. Transfer to a bowl. Stir in

remaining ingredients except salt and pepper. Cover bowl and

refrigerate at least 4 hours, preferably overnight. Before serving,

add salt and pepper.

Servings per recipe: 10, Serving size: 1/3 cup and chips

 

Nutritional Information (per serving):

Calories: 92; Fat: 2g; Fiber: 3g.

Carbohydrates: 15g; Cholesterol: 0mg; Protein: 4g ; Sodium: 112mg

(320mg if using canned beans)

Food exchanges: 1 starch/bread

 

Source: Michigan Bean Commission

Formatted by Chupa Babi in MC: 11.28.06

 

ChupaNote: Add 1/4 kalamata olives minced, 1/4 feta crumbled, 2

Tablespoons capers rinsed and mashed, double the garlic, and use 1

teaspoon red pepper flakes instead of 1/4 t. black pepper. Substitute

fresh rosemary for cilantro and double. Ok - soooo its a new recipe.

But its really useful: dip, spread, pasta sauce, soup base.

 

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