VF - Easy Bean and Herb Pate

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Easy Bean and Herb Pate

 

Recipe By :Rose Elliot

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 15 oz can beans -- of your choice

1 garlic clove -- crushed (minced)

2 tablespoons lemon juice -- 2 to 3

pinch chili powder or cayenne

salt and pepper

1 tablespoon chopped fresh herbs (parsley, cilantro, or

chives, for example) -- (1 to 2) to go with the beans

1 tablespoon olive oil -- optional

paprila or crushed bllack peppercorns -- optional, to

garnish

 

Drain the beans, reserving the liquid. Mash the beans with a fork, a few at a

time, to make a coarse puree (or you can whizz them in a food processor if you

prefer.)

 

Add the garlic, mixing it in well. Flavor with lemon juice, chili powder or

cayenne, and salt, and pepper to taste, then mix in enough of the reserved

liquid to achieve the coonsistency you want.

 

Mix iin the herbs. You can either add the olive oil now, or drizzle it on top

of the pate or, for a low-fat dish, leave it out altogether. A sprinkling of

paprika or crushed black peppercorns makes an attractive garnish.

 

Source:

" Vegan Feasts "

Copyright:

" Rose Elliot 1997 "

 

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Per Serving (excluding unknown items): 778 Calories; 9g Fat (10.7% calories from

fat); 48g Protein; 131g Carbohydrate; 52g Dietary Fiber; 0mg Cholesterol; 30mg

Sodium. Exchanges: 8 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1

1/2 Fat.

 

NOTES : You can make this with various canned beans, ranging from earthy brown

ful medames, if you can get them (Middle Eastern shops sell them), to red kidney

beans, lima beans, and cannellini beans, varying the herba and flavorings to

suit the beans. And this is one you dont need a food processor for. It makes a

good, quick dip, topping for toast, crackers or baked potatoes or, heated

through and served with vegetables and maybe some sauce, a main course dish, so

it's extremely versatile.

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