Armenian Bean and Walnut Pate
Recipe By :Chef Ana Sortun, Oleander [restaurant]
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
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1 cup dried red kidney beans -- (6 ounces)--picked over, soaked overnight and drained, or 2 1/2 cups canned red kidney beans, rinsed and drained.
1/2 small white onion -- minced
1 bay leaf
6 cups water
3/4 cup walnuts -- (3 ounces)
4 tablespoons unsalted butter -- softened
1/4 teaspoon minced garlic
1 tablespoon minced fresh dill weed
1 tablespoon minced basil
1 tablespoon minced flat-leaf parsley
Salt and freshly ground pepper
To serve: -- Armenian string cheese and baguette slices or torn pita
In a medium saucepan, combine the dried beans, onion and bay leaf. Add the
water and bring to a boil. Reduce the heat to moderate and simmer until
the beans are tender, 1 1/4 to 1 1/2 hours. Drain the beans in a colander
and discard the bay leaf. Let cool completely.
Preheat the oven to 350 degrees F. Spread the walnuts in a pie plate and bake for
about 7 minutes, or until lightly toasted. Transfer the walnuts to a food
processor and let them cool completely. Add the cooked dried or drained
canned kidney beans, butter and garlic and pulse until smooth. Add the
dill, basil and parsley, season with salt and pepper and pulse the bean
pate just until blended.
Scrape the bean pate onto a long sheet of plastic wrap and pat it into a 12-by-2-inch log. Wrap and refrigerate until chilled, at least 1 hour. Slice the pate 1/2 inch thick and serve with the string cheese and bread.
MAKE AHEAD The pate can be refrigerated for up to 3 days.
Serves 8
Cuisine: "MidEastern"
Source: "Food&Wine, Aug 2002"
S(Formatted by Chupa Babi): "June 2012"
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Per Serving (excluding unknown items): 203 Calories; 13g Fat (53.8%
calories from fat); 8g Protein; 16g Carbohydrate; 4g Dietary Fiber; 16mg
Cholesterol; 10mg Sodium
Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 20057 0 0 0 0
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