Armenian Bean and Walnut Pâté

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Armenian Bean and Walnut Pâté

 

Recipe By : " Spice : Flavors of the Eastern Mediterranean " by Ana

Sortun

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dark red kidney beans -- soaked overnight and

rinsed well

5 cups water

1/4 white onion -- roughly chopped

1 bay leaf

1 1/2 cups walnuts -- lightly toasted plus a few for

garnish

4 tablespoons butter

1/2 teaspoon chopped garlic (about 1 small clove)

Salt and pepper to taste

1 tablespoon chopped dill

1 tablespoon chopped mint or basil

1 tablespoon chopped flat-leaf parsley

1/4 cup pomegranate seeds (about 1/2 pomegranate)

plus a few for garnish

 

 

1. In a medium saucepan over medium-high heat, bring the beans to a

boil

with 5 cups of water, the onion, and the bay leaf. Reduce the heat to

medium-low and simmer for about 40 to 50 minutes, until the beans are

very

tender. Skim off any white foam that forms at the top as the beans

cook.

 

2. Drain the beans into a colander and discard the bay leaf.

 

3. While the beans are still warm, toss them with the walnuts, garlic,

and

butter in a medium mixing bowl. Add salt and pepper to taste. You will

need at least 1 1/2 teaspoons of salt. Stir until everything is

combined

and the butter has softened and is evenly distributed throughout.

 

4. Purée the mixture in a food processor fitted with a metal blade,

until

smooth and creamy, about 3 to 4 minutes. You should have a thick bean

puree or paste.

 

5. In a small mixing bowl, mix the chopped herbs together and then

blend

half of them into the beans.

 

6. Spread the purée 1/4 to 1/2 inch thick onto a small baking sheet,

lined

with plastic wrap. Cool completely at room temperature, for at least 30

minutes.

 

7. Sprinkle the purée generously with the 1/4 cup pomegranate seeds and

remaining fresh herbs, and then roll the purée into a log from one end

to

the other, using the plastic wrap to help roll.

 

8. Wrap the log tightly in plastic wrap and chill it again for 2 hours

or

overnight.

 

9. Cut the log into 1/2- to 1-inch thick slices and garnish with

walnuts

and pomegranate seeds.

 

 

Serves 8 and makes one 16-inch log.

 

 

 

S(Formatted by Chupa Babi in MC):

" 12.19.06 "

Copyright:

" 2006 "

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Per Serving (excluding unknown items): 1555 Calories; 152g Fat (82.7%

calories from fat); 46g Protein; 25g Carbohydrate; 10g Dietary Fiber;

124mg Cholesterol; 507mg Sodium. Exchanges: 1 1/2 Grain(Starch); 6

Lean

Meat; 1/2 Vegetable; 27 Fat.

 

NOTES : This recipe was inspired by my friend Armen Mehrabyan, who

lives in Armenia, where he grows and harvests wild herbs

that he makes into teas and essential oils. Armen supplies

many of Oleana’s teas as well as some of our wild cooking

herbs. He also researches ancient Armenian recipes, and he

prepared this one--whipped beans and nuts in a bowl

sprinkled with pomegranate seeds--during one of his visits

to America. I altered the recipe a little, because I like

to serve it in a log that can be sliced and presented as a

vegetarian pâté. At Oleana, we serve this dish with

Homemade String Cheese as a bread condiment or hors

d’oeuvres. Pomegranate season comes in the late fall and

runs through the winter. When fresh pomegranates are not

available, you can dot each piece of pâté

with a drop of pomegranate molasses to impart a lemony

tartness.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

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