Black Bean and Greek Olive Pate with Walnuts

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Black Bean and Greek Olive Pate with Walnuts

 

1/2 cup dry black beans, 1 1/4 cups cooked

2 tsps. olive oil

1/4 onion, finely chopped

1 clove garlic, finely chopped

1/4 lb. fresh mushrooms, sliced

1/2 cup walnuts

12 Kalamata olives, pitted and chopped

1/4 tsp. dried thyme

1/4 tsp. pepper

pimento slices

 

Soak the beans in 2 cups of water overnight or combine them with 2 cups of water

in a saucepan, boil for 2 minutes, and let stand 1 hour. Cook in soaking water

over medium heat until very tender, about 1 hour, then drain and puree in a food

processor.

Heat the oil over medium heat and saute the onion until soft, about 3 minutes,

Add the garlic and cook 1 minute. Add the mushrooms, cover and cook 5 minutes.

Remove from heat. PLace the walnuts in a blender or food processor and grind to

the consistency of cornmeal. Combine the sauteed vegetables, ground nuts,

chopped olives, thyme and pepper in a blender or food processor until fairly

smooth but not creamy.

Spoon into a serving dish and chill. Garnish with pimento slices and serve with

chips and crackers. Yields 2 cups.

 

 

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