White bean paste with garlic. White bean paste. How to make delicious bean paste at home

The benefits of beans are undeniable. Nutritionists classify it as one of the 10 most healthy products for human health. It is important that during canning, heat treatment and freezing, beans retain all their nutritional and medicinal qualities. What gives beans special value is the presence of large amounts of vegetable protein, and arginine, which lowers blood sugar levels and has an insulin-like effect on the metabolic process. My recipe is for those who have problems with breakfast, especially during Lent. Prepare bean paste according to my recipe and you will always have something to spread on bread.

You will need:

beans 1 cup
onion 1 piece (large)
garlic 1 clove
vegetable oil for frying 50-60 ml
salt 0.5 tsp
sugar 0.5 tsp
ground black pepper
ground cumin (cumin) or suneli hops

Step-by-step photo recipe:

Before cooking the beans, sort them and separate out any impurities. Usually it is recommended to soak beans in water overnight, as this actually makes them cook better. But I used a variety of beans called “Black Eye”, these beans do not require pre-soaking and cook twice as fast as other varieties.

Take 1 cup of beans, wash and fill with cold water (5 cups). Bring the beans to a boil, add salt, add sugar and simmer over low heat for about 1 hour. Other, larger varieties need to be cooked for 2 hours.

While the beans are cooking, peel and chop the onion.

Heat in a frying pan vegetable oil and fry onion over low heat. Let it brown slightly.

When the beans become soft and even slightly boiled, separate half a glass of broth, in which it was cooked, and place the beans in a colander.

Combine the boiled beans and fried onion. You can add squeezed through a press garlic. Add dry seasoning: ground cumin(cumin) or khmeli-suneli, black ground pepper. Pour it out half a glass of decoction.

Whisk everything to a homogeneous air mass. Try and add if needed salt And vegetable oil so that the pate is more tender. Beat again.

The pate is ready. Place it in a sealable container - a jar or container. Store in the refrigerator.

Bean paste is a very tasty and healthy addition to the Lenten table. Spread it on bread, toast, crackers or crispbread. Very tasty with homemade bread. Eat for breakfast with tea or for lunch with soup.

Bon appetit!

And this recipe also deserves attention →

An excellent dish for a Lenten breakfast is bean paste. For bread, rolls, scones, crispbreads or crackers, this pate is ideal for Lent, and good for a simple meal! Mushrooms, sesame and chickpeas, pomegranate seeds - these products emphasize the spicy taste of beans, which is why they are most often complemented with this dish. We offer several variety of recipes how to make bean paste. Here are simple and lean options!

Recipes in the collection: 16

Finely chop the onion and sauté lightly. Place the beans in a sieve to drain! liquid. Next, grind the beans, nuts, onions and garlic in a blender, you can add a little more olive oil. Add salt and pepper to taste. You can decorate with pomegranate seeds or fresh herbs. Bon appetit!

1. I suggest you try a tender, tasty and healthy white bean paste with mint, lime and goat cheese. 2. Boil the beans until tender. Scroll it through a meat grinder along with the cheese. 3. Finely chop the mint and onion, pass the garlic through a press, add all the spices to the bean puree. 4. Grate the zest and squeeze out the juice from the lime, season the pate....

1. Soak the beans overnight. 2. In the morning, boil until cooked. 3. Drain the water. 4. Finely chop the onion and fry. 5. Mix all ingredients in a food processor (except pomegranate). 6. Punch until smooth. 7. Garnish with pomegranate.

I found and prepared a tender, hearty pate on another site at Lyudmila’s. Incredibly tasty when warm...it’s just hard to tear yourself away))) The pate makes a half-liter jar, it’s easy to make and can be enjoyed by those who are fasting! Soak the Mistral beans (according to the recipe, 150 g) overnight and cook until tender, preferably in advance. Let's save the broth!...

1. Boil the beans according to the instructions. 2. If required, wash the salted mushrooms and chop them into small pieces. We combine the beans with mushrooms, cilantro, oil (and also, if you want, with garlic (pepper)). There is no need to add salt, the mushrooms cope with this task. 3. Beat everything with a blender. 4. Place on toasts or tartlets, whatever it is...

Soak the beans overnight in large quantities water. In the morning, drain the water, add new water and put it on fire, cook until tender (after the first 15 minutes of boiling, I drain the water, add fresh, cold water, add granulated sugar and cook until tender). Chop the onion and fry until soft, add mushrooms, salt and pepper, keep on low...

1. Take red beans "Kidney" "Mistral". 2. Products for pate: Kidney beans, Mistral, walnuts, butter, pepper, salt, pomegranate seeds. 3. Soak the beans in cold water and leave overnight. In the morning, drain the water, add fresh water and cook the beans until tender (1-1.5 hours). Add salt before finishing cooking. 4. Drain the beans nashito....

1. So, first of all, we need to pre-boil the beans. Soak it in cold water for two to three hours, or better yet overnight. Then boil it until the beans are cooked through. Add salt at the very end of cooking. Chop the onion and garlic and fry until translucent in a mixture of butter and olive oil. It is important not to overdo it so that...

Cook Blanche beans from Mistral according to the text on the package. It is better to cook the beans in advance. Drain the beans in a colander, but save the liquid. Using a blender, I smashed the beans into a homogeneous mass, periodically adding liquid a little at a time. In a frying pan, I fried some finely chopped garlic in sunflower oil and put it on it...

Soak beans and chickpeas separately overnight. Drain the water. And cook each separately in clean water with a bay leaf until tender (about 1 hour). Cut 1 onion into thin rings and marinate (add vinegar, sugar and salt). Finely chop the second onion. Chop the garlic. And fry them on vegetable oil. When beans and chickpeas...

Maslenitsa is over. Forgiveness Sunday passed, when everyone asked each other for forgiveness, so that, having been cleansed of sin, they could approach the beginning of Lent.

My recipe today is dedicated to those who are at our post. Although, I think, not only to them... Rinse the dry beans well and soak overnight.

1. Soak the beans for 4 hours, drain, add fresh water and cook without salt until tender. I never add soda either when cooking legumes or when soaking them, just as I don’t sprinkle soda on the liver, soak the kidneys, etc. And I’m quite pleased with the result - the beans cook evenly and not for very long - an hour is enough for pre...

Add an entry to the quote book :)

The main difficulty that people face when trying to fast is a poor diet. You should decide in advance on a set of products, and there are many of them. You can prepare dishes from various vegetables, cereals and legumes. White bean paste can successfully replace sausage for breakfast, and white bean soup is a wonderful lunch.
ABOUT beneficial properties there is no need to talk about beans. In terms of the content of easily digestible proteins, it easily competes with meat and fish. Moreover, it is quite possible to replace a juicy steak with a handful of boiled beans or fish cutlet. Moreover, legumes are valued for their content folic acid, vitamins and fiber. This is why bean dishes are so popular among vegetarians and fasting people.
In addition to a variety of soups and salads, you can make a very tasty and satisfying pate from beans. This simple recipe will help out on fasting days and will diversify the regular menu. Ruddy toast with it is simply delicious!

Taste Info Vegetable snacks

Ingredients

Fresh garlic – 2-3 cloves;
White turnip onion – 1 pc.;
Refined olive oil – 50 ml;
Fresh lemon juice – 1 tsp;
Salt pepper.

How to cook White or cream beans – 300 g;

In order to reduce the cooking time of the beans, they should first be soaked in cold water for 6-8 hours. Then we wash the beans that have swollen during this time under running water, place them in a saucepan, pour new clean water 3-4 cm above the grains. Cook the beans over moderate heat with the lid closed until soft. Cooking time depends on the type of legume - small white beans with thin skin take 50-60 minutes, but large beans take longer to cook.

Peel the onion and cut into half rings or cubes. Sauté in olive oil (refined) until transparent. You can replace olive oil with sunflower oil.

Drain the liquid from the finished soft beans into a glass or cup. Grind the grains into puree using a blender, add the sauteed onion.

Then we pass the garlic through a press and add it to the rest of the ingredients. For a soft but bright taste of bean paste, 2 medium-sized cloves of garlic are enough, but if you like it spicy, then add more.

Next, season the dish. lemon juice, pepper, salt. Puree the semi-finished product with a blender until smooth. We dilute the pate with bean broth to the desired consistency. Beat again and serve.

Place the bean paste into a pastry bag fitted with a notched tip and pipe it into a bowl, as in the photo. Serve garnished with greens on toast or crackers.

You can add different ingredients to the white bean paste to suit your taste:

Mushrooms, preferably porcini mushrooms or boletus mushrooms;
tomatoes – it will be very tasty with sun-dried tomatoes;
curry and turmeric - will give a bright shade;
nuts - you can put any, but walnuts and cashews are ideal;
asafoetida - an aromatic spice will replace onions and garlic.

White beans are more tender and softer than other varieties, but they also need to be soaked before cooking. To soften faster, add a pinch to the water. baking soda.

Even if you soaked the beans without soda, be sure to drain the water in which they were lying. There is nothing useful in it, but there are enough substances that will give the finished dish an unpleasant bitterness. In addition, be sure to wash and sort the legumes, removing all wrinkled and darkened fruits.
Serve your family this wonderful pate for breakfast – even those who don’t fast will appreciate its delicate taste.

Calories: 750

To make a healthy snack, use regular beans. Beans can be used to make a delicious, low-calorie, delicious bean paste. As a result, you will get a wonderful dish that will be rich in healthy elements, because beans are pure vegetable protein that will help you stay full for a long time and not think about food. Detailed recipe with photos delicious snack I kindly described it for you. I also really like how it is prepared.

Required Products:

- 150 grams of white beans,
- 100 grams of carrots,
- 70 grams of onions,
- 1 clove of garlic,
- 2 tables. l. olive oil,
- salt, pepper to taste.

How to cook at home

The most suitable type of bean for pate is white. White beans cook well, become soft and are ideal for pates. The pate will have a pleasant color and you will be happy to eat it. So, white beans soak overnight, pour big amount water so that there is 2-3 times more water than beans. In the morning, let the beans simmer over low heat.

After 50-60 minutes, the beans will become completely soft, so pour them through a sieve to remove all the water. Just in case, you can leave a little water in case the pate is too thick. Just add a little water left after cooking the beans and bring the pate to the desired consistency. Leave the beans on the counter until they cool completely. It will cool down in 30 minutes and we can continue preparing the pate.

Saute the vegetables in a small amount of olive oil, fry only until soft over low heat so that both the carrots and onions do not burn. It is better to chop the vegetables before frying: grate the carrots through a grater, and onion chop into medium cubes. Leave the fried vegetables to cool.

Transfer all the cooled ingredients into a blender bowl to prepare a tender and tasty pate. Don’t forget about the hot garlic, add a little bit of it. Lightly salt the ingredients and add a little pepper for piquancy.

Beat in a blender and get the ideal consistency of the pate. I also described it for you.

The finished pate can be served immediately, and for those who like these snacks cold, put the pate in the refrigerator for a while. Prepare slices of whole grain bread or diet crispbread to spread with the delicious pâté. Bon Appetite!

Beans are a healthy and tasty product of the Legume family. It is quite common in many cultures. Bean dishes can be found in almost all cuisines of the world: Italian, Jewish, Armenian, Georgian, Mexican and many others. Bean paste is one of the favorite and widespread dishes of many peoples, because it is not only tasty, but also healthy.

Beans: beneficial properties

It contains a lot of protein, which is excellently digestible and in terms of its performance is even better than the protein of some types of meat. Beans are rich in vitamins, amino acids and microelements, such as magnesium, potassium, zinc, sulfur, calcium, phosphorus, iron.

Regular use of this product has a positive effect on the functioning of the intestines and bronchi, fights rheumatism and skin diseases, and increases a person’s ability to resist infectious diseases And intestinal infections. This is a natural medicine for the prevention of atherosclerosis, hypertension, disorders of the cardiovascular system, and is good for the nervous system.

Beans belong to dietary products, doctors recommend taking it at least once or twice a week.

So popular

You can prepare a huge number of dishes from beans: soups, side dishes, main courses with meat and vegetables, salads, sauces, pates. Almost every cuisine in the world can boast famous recipes. For example, famous Mexican dishes such as quesadillas, fajitas and burritos include beans. In Italy there is bean fritatta, cannellini, Tuscan bean and pasta soup, in France there is cassoulet and much more.

At our latitudes, Georgian lobio and pkhali, Armenian ailazan and lobakhasha, Jewish tsimes and cholent are popular. Bean paste is a fairly universal dish, found in almost every kitchen, it just has different names. Let's look at the most popular recipes.

Armenian bean paste

To prepare this dish you will need:

Dry beans - 1.5 tbsp.
Walnuts - 0.5 tbsp.
Garlic - 3-4 cloves.
Olive oil - 70 ml.
Salt pepper.
Khmeli-suneli.
Pomegranate for decoration.

To prepare Armenian bean pate, you need to boil the beans until tender, after soaking them overnight. For this recipe, you can use any large variety. For pate, it is better to slightly overcook them than to undercook them.

Important: do not throw away the water in which the beans were cooked!

Crush the nuts in a blender, add beans and other ingredients to them. Beat everything very well until smooth. It should be quite dense, but spread well; to do this, add the water remaining after cooking the beans to the mixture.

Transfer the mixture into a mold or bowl and place the resulting pate in the refrigerator to cool. Garnish with pomegranate seeds and serve.

Roll

Red bean paste is also part of Armenian cuisine. This is great cold appetizer, which looks great on festive table, and it’s not too difficult to prepare.

Ingredients:

Red beans - 300 g.
Walnuts - 70 g.
Cilantro - 1 small bunch (can be replaced with parsley).
Garlic - 5-6 cloves.
Butter - 150-200 g.
Salt.
Pepper.

How to cook

Soak the beans for several hours, preferably overnight. Boil it until tender and drain the water. We don't need it in this recipe.
Grind nuts, garlic and cilantro in a blender, add beans to the mixture. Pass everything together 2-3 times through a meat grinder or grind very well in a blender until smooth. The mass is quite dense, so it needs to be thoroughly crushed.
Season the bean pate well with salt and pepper to add flavor.
Fold the cling film in several layers, place the mixture on it and level it into a layer of 0.5-1 centimeter. Since you will need to roll it later, for convenience, you can put the film on a baking sheet or in a rectangular shape to form a more even layer. Place the mixture in the refrigerator for a couple of hours to cool and firm up.
Butter softened to room temperature, level it over the pate and carefully roll it into a roll, removing the film along the way. The completely rolled bean pate with garlic is again well wrapped in film and refrigerated for 12 hours or overnight.
Before serving, cut into slices, place on a plate and garnish with herbs.

That's all you need to make an original and delicious bean paste. You and your guests will surely like this recipe.

Canned Beans Recipe

Pate can also be made from canned beans. It has a richer taste than dry. To prepare this lean dish you will need:

Canned beans - 300-380 g (1 can).
Onions (large) - 1 pc.
Carrots (medium) - 1 pc.
Cilantro - 1 bunch.
Shelled walnuts - 0.5 tbsp.
Garlic - 4 -5 cloves.
Vinegar - 1.5 tsp.
Salt pepper.
Khmeli-suneli.

How to cook

Chop the onion and lightly fry in vegetable oil, add finely grated carrots and fry everything together over low heat for about 10 minutes.
Drain the liquid from the can of beans, but do not pour it out, it will be useful for regulating the density of the future pate.
Grind the fried onions, carrots, canned beans and other ingredients in a blender. Add spices and vinegar to taste.
Serve chilled.

Tzimes

This popular Jewish dish with an original name is also bean paste. The recipe is similar to the classic one, but has a more original presentation.

Ingredients:

Ready beans - 2 tbsp.
Onion (large) - 1 pc.
Garlic - 3-4 cloves.
Salt.
Red pepper.

How to cook

Cut the onion into half rings and fry in oil until soft, set aside half. Add one third of the prepared beans to the remaining mixture, mix gently and simmer lightly, adding a little salt and pepper.
Add the second part of the onion and garlic to the remaining beans. Season. Grind everything in a blender into a homogeneous mass without lumps and divide it into two parts.
Place half of the pate in a transparent container, top with whole beans and onions and cover with the remaining paste. Place in the refrigerator for a couple of hours and your tsimmes is ready.

This bean paste can be served in a transparent form or turned it over onto a dish and carefully shake out, being careful not to destroy the layers. If the pate has frozen well, run a knife along the edge of the mold, slightly separating the mass from it. Bon appetit!