For those who are fasting, I suggest a hearty bean dish - pate. Although meat lovers, I think, will not refuse a plate of this dish, especially with fried onions and pork steak.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Pasty dishes made from legumes are very common in many peoples. For example, in the Middle East, hummus is a very popular chickpea snack. Thanks to the popularization of healthy eating, it has become a classic in all kinds of diets and vegetarian cooking. And in general, legumes are very useful, and primarily because they are a source of folic acid, an excellent alternative to animal protein, they contain a lot of fiber and B vitamins.
Our country's cuisine also has a traditional bean dish made from our native beans. In this review, I'll tell you a recipe for a delicious bean pate that can be cooked all year round. This dish is very healthy, satisfying, nutritious and tasty, because beans, in terms of their value, are an irreplaceable product. It contains almost all the minerals that are necessary for the life of the body. It has dietary properties, it is used for diseases of the gastrointestinal tract, bladder, rheumatism, kidney disease, heart failure and bronchial diseases. The legume perfectly improves metabolism and calms the nervous system.
Bean pate can be served not only for everyday meals, but also as an appetizer on a festive table, or spread on sandwiches or used as a filling for pies. And since the dish is lean, it will help out great during the fasting period.
- Caloric content per 100 g - 80 kcal.
- Servings - 3
- Cooking time - 6 hours soaking, 2 hours boiling
Ingredients:
- Beans - 200 g
- Egg - 1 pc.
- Butter - 50 g
- Salt - 1 tsp or to taste
Making bean pate
1. Sort out the beans by sorting the broken and chopped beans. Remove dirt, debris and wash well.
2. Fill with drinking water in a ratio of 1: 3 and leave for 6 hours. The soaking process will allow the beans to cook faster, but most importantly, it will prevent bloating and flatulence.
Change the water 2-3 times during the soaking process to prevent the beans from fermenting. If this is not possible, then put it in a cool place. During soaking, it should double in size.
3. Then put it in a sieve and rinse. Transfer to a saucepan and cover with fresh water, which should be twice the volume of beans.
4. Place the beans on the stove, turn on the heat and boil. Then reduce the temperature to medium and cook the beans for 1.5-2 hours without a lid. 10 minutes before the end of cooking, season it with salt.
5. When the beans are soft, fold them back onto a sieve to drain all the liquid. You can not pour it out, but use it for any other dish. Then transfer the beans to a deep bowl and use a blender.
6. Beat the beans until puree, add the softened butter and add the egg.
7. Whisk again with a blender. If there is no such device, then use a regular mashed potato crush, or grind the beans through a sieve.
8. Use the finished pate as intended. It can be consumed on its own both sweet and salty, adding more salt or adding sugar.
See also the video recipe on how to make mashed beans.
