Armenian Bean and Walnut Pata - 6 pts, 18g carbs, 7g fiber

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Armenian Bean and Walnut Pata© - 6 pts, 18g carbs, 7g fiber

 

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

Serving Size : 8 Preparation Time :0:00

Categories : LowerCarbs Spicy

Veggie WW

 

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.

 

 

 

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.

 

Description:

" 6 pts "

S(Formatted by Chupa Babi in MC):

" 12.19.06 "

Copyright:

" 2006 "

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

 

Per Serving (excluding unknown items): 275 Calories; 19g Fat (59.8% calories

from fat); 11g Protein; 18g Carbohydrate; 7g Dietary Fiber; 16mg Cholesterol;

70mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3

1/2 Fat.

 

 

Nutr. Assoc. : 3814 0 0 0 0 0 0 0 0 20062 0 4539 0

 

 

 

 

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