Black bean olive walnut pate

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Black Bean and Greek Olive Pate with Walnuts

 

Recipe By :Lindsay Wagner and Ariane Spade

Serving Size : 0 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

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

1/2 cup dry black beans (1 1/4 cup cooked)

2 teaspoons cold-pressed olive oil

1/4 onion -- finely chopped

1 clove -- finely chopped

1/4 pound fresh mushrooms -- sliced

1/2 cup walnuts

1/3 pound large greek olives

1/4 teaspoon thyme

1/4 teaspoon pepper

pimento slices

 

1. Soak the black 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

the soaking water over medium heat until very tender, about 1 hour, then drain

and puree in a food processor or by putting them through a potato ricer or

course strainer.

 

2. In a skillet, heat the oil, add the onion, and cook until golden. Add the

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

and cook until all the liquid has been absorbed.

 

3. Place the walnuts in a blender or food processor and grind to the consistency

of corn meal.

 

4. Remove the olive pits and discard, then chop the olives finely.

 

5. Combine all the ingredients except the pimento slices in a blender or food

processor and blend until fairly smooth, but not creamy. Turn into a serving

dish and chill. Garnish with pimento slices and serve with Garlic and Herb Bread

or squares of toast.

 

Source:

" The High Road to Health: a vegetarian cookbook "

S(VegRecipes):

" Hanneman (kitpath) 2001/04/16 "

Yield:

" 2 cups "

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Per Serving (excluding unknown items): 967 Calories; 59g Fat (51.9% calories

from fat); 32g Protein; 91g Carbohydrate; 26g Dietary Fiber; 0mg Cholesterol;

1351mg Sodium. Exchanges: 5 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 1/2

Fruit; 11 Fat.

 

 

Nutr. Assoc. : 156 986 0 0 0 0 4282 0 0 2130706543