How to make bean paste. Lenten bean paste. How to quickly make bean paste with almonds

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, soak the white beans 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!

Calories: Not specified
Cooking time: Not indicated

I bring to your attention a bean paste recipe. There is one secret in its preparation, which I will gladly share with you. Bean pate with walnuts is prepared without adding eggs, mayonnaise, butter and cheese - it is absolutely lean. There are a minimum of ingredients, which does not impair its taste at all. On the contrary, you feel toasted nuts, starchy beans, spices, and the caramel taste of fried onions. The only disadvantage of all bean dishes is that they are not cooked on a quick fix, it will take several hours to soak and about an hour to cook. But if you don’t have time at all, then canned beans will help out. It must first be doused with boiling water and then with cold water to neutralize foreign odors and tastes.
To make the nuts have a brighter taste, you first need to lightly fry them in a dry frying pan and only then grind them into crumbs. Leave some for breading if you are planning a “ceremonial” serving, and if not, then add everything to the chopped beans. This recipe once again confirms that even in the most strict fast food can be tasty, healthy, varied and look like it can be served.

Ingredients:

- white beans - a glass;
- onions – 2-3 pcs (large);
- vegetable oil – 50 ml;
- walnuts (peeled) – half a glass;
- salt - to taste;
- black pepper or ground paprika - to taste;
- garlic – 2-3 cloves as desired (not in the recipe);
- greens, sweet peppers, tartlets - for serving.

How to cook with photos step by step

Sort through the beans, pour into a bowl, and rinse under cold water. Fill with clean tap water (or filtered) and leave overnight or for 6-8 hours.




Before cooking, drain the water in which the beans were soaked. Rinse the beans, pour in about one and a half liters cold water and set to cook. Do not salt the water! Otherwise, the beans will take much longer to boil. After boiling, skim off the foam and turn the heat down to low. Cook with a lid loosely covered to prevent water from escaping. After an hour, the beans will become soft (you need to try). Drain the broth (leave a little). By the way, it can be used instead of water in baking bread, buns, pies and other products made from unsweetened yeast dough.




Place walnuts in a dry frying pan in one layer. Dry over low heat and fry a little. Cool, peel off the brownish husk (it comes off easily).






Cut the onions into cubes and pour into a frying pan in which the vegetable oil has been preheated.




Fry over medium heat until browned or leave the onion light, just softening it. Tip: do not fry the onion too much, it will give off a bitter taste when chopped.




Transfer the cooled nuts to a chopper and chop into very fine crumbs. Set aside a few kernels whole or break them into pieces to decorate the pate (if necessary).






Mix beans with fried onions. If you add garlic, chop the cloves finely and add to the rest of the ingredients. Since the pate mass will be quite thick and viscous, it is more convenient to grind in a wide container. Using an immersion blender, grind everything to the consistency of a homogeneous puree. We also add the oil from the frying pan to the pate.




Add about two-thirds of the chopped nuts to the bean puree. Puree again with a blender or simply mix with a spoon.




Add salt and ground black pepper to taste. You can add something else from spices: basil, oregano, paprika, thyme - any spices that are suitable for legume dishes. Mix everything, wait 10-15 minutes until the pate gains flavor. In principle, it is already ready and can be served.




If bean paste is to be served festive table or you want to serve it in a special way, you can make balls and roll in nuts. Place the remaining nuts on a plate. Take about a teaspoon of pate mixture and form small balls with wet hands. Roll on all sides in nut topping.






Place in or on toasted slices of bread and serve, garnished with herbs. As for tartlets, they are also appropriate in Lenten recipes– the dough for them is prepared unleavened, from flour and water. But it’s still better to clarify the composition. Bon appetit!




Author Elena Litvinenko (Sangina)

I wholeheartedly recommend making this pate. Firstly, legumes are the most important component healthy eating. They contain vegetable protein, which is easily digestible, and a whole range of vitamins and microelements. Secondly, white bean pate will be very popular on fasting days, and on ordinary days it will help out when you need a quick snack - take a jar of ready-made pate out of the refrigerator, spread it on a piece of fresh bread and that’s it, life is good. Thirdly, it’s sooo delicious!

First, prepare all the necessary ingredients for the pate. At your discretion, you can replace pickle for gherkins, parsley for cilantro, olive oil for sunflower oil, everything will be appropriate.

Pre-boil the beans or take ready-made canned ones.

Cut the cucumber and sun-dried tomatoes into small pieces and grind in a blender bowl.

Chop the herbs and garlic.

Add herbs, garlic, seasonings to the bowl, lemon juice, grind with a blender.

Grind the boiled beans with vegetable oil.

This makes an amazing white bean paste!

I love beans immensely, I cook Ukrainian Lenten borscht with it, and we love bean paste in all its varieties. I can just cook a light bean soup with vegetables, and a lean vinaigrette with beans is very satisfying and healthy. Today I want to tell you several options for making bean paste; it is very tasty and satisfying, and often comes in handy during Lent.

Products common to all options:

1. Beans - 200 g
2. Champignon mushrooms – 200 g
3. Walnut – 3-5 pcs.
4. Mayonnaise
5. Onion - 1 large

First option. Bean paste - base

I soak beans (I prefer red ones, they have a richer taste and color) overnight in clean water. In the morning I drain the water and let it cook. So in half an hour your beans will be completely ready.
I drain the water and let it cool.

Meanwhile, I finely chop the onion and fry it in a frying pan with butter.
Next, we prepare the base - it can already be used. Push the beans, add fried onions, salt and pepper to it. I mix everything and you can spread it on sandwiches. Add sauerkraut or tomatoes to them - and a wonderful breakfast is ready. If you have cooked a lot of beans, you can use some of them for light soup or lean, which is also very tasty!

The second option is bean pate with garlic

Add mayonnaise and crushed garlic to taste to the already prepared base, mix everything - it turns out more tender and spicy, delicious! An excellent spread for bread, a cup of tea or coffee. Nourishing and tasty.

The third option is pate with mushrooms

When you fry the onion, add champignons cut into slices, fry and add to the beans - the taste will be more intense!

Fourth option - with nuts

To the first base option, add mayonnaise and crushed walnuts, lightly toasted, very tasty, and even more satisfying and high in calories.

Fifth option - appetizer in pita bread with bean paste

You can make a snack in lavash with any option - it’s tasty and looks beautiful.
Take thin Armenian lavash, unroll the sheet, spread it with pate (if it is without mayonnaise, then first grease the sheet with about 1 spoon of mayonnaise so that the rolls do not turn out dry). Place a second sheet on the first sheet, also grease it (without mayonnaise), wrap it tightly in a roll and cut into beautiful stumps, decorate and place on a plate.

Sixth option - pancakes with beans

You can use this pate to make wonderful pancakes for breakfast.
Again, take a sheet of pita bread, spread it with pate, roll it into a roll, cut it into portions and fry it in oil for literally half a minute. The results are delicious, crispy, awesome pancakes!
That's how wonderful beans are and how many simple and cheap dishes you can whip up with them.

You can also simply spread the pate on a piece of bread, a little steam or mayonnaise on top, a cup of tea - and a hearty, excellent breakfast or dinner is ready.

Cost calculation:

Beans – 10 UAH

Onions, garlic, etc. – 1-2 UAH

Total: 12 UAH (0.75 USD)

There is enough pate for a family for breakfast for 3 days.

If cooked in pita bread:

1. — lavash 5 UAH
2. - half a cooked serving of beans

It turns out 10 pancakes, cost about 10 UAH, 1 piece - 1 UAH).

Prepared and performed calculations Olga Baranovskaya

Bean paste - tasty and nutritious cold appetizer, which all legume lovers will appreciate. The preparation technology is quite simple, but it will take a lot of time, since the preparation of this product takes quite a long time. You can make homemade bean pate all year round. Serve the appetizer for breakfast, first course, or as a snack between main meals. fresh bread, pita bread, flatbreads.

There are many options for preparing this wonderful dish, and each housewife has her own secrets and subtleties. Use the step-by-step recipe and make a simple version of a bean snack, the composition reminiscent of the famous one. Try it, you will definitely like it.

Taste Info Various snacks

Ingredients

• Dry beans - 250 g;
• Sesame - 2 tbsp;
• Garlic - 20 g;
• Vegetable oil - 2 tbsp;
• Lemon juice - 1-2 tbsp;
• Ground paprika - to taste;
• Ground black pepper - to taste;
• Bean broth - to taste.

How to make delicious bean paste at home

Preparing bean paste with garlic must begin by preparing the main ingredient. Its variety and color do not matter, take the ones you like. This recipe uses white beans, but you can use red beans. Rinse the beans thoroughly under the tap. Place in a convenient container and fill with cold water. Leave for 8-12 hours. During this time, the water can be changed several times.

Once the beans swell, they will cook faster. Rinse it again, pour it into a saucepan, fill it with cold water and put it on high heat. Once the liquid comes to a boil, reduce the burner and simmer until the beans are softened, about 1 hour. The time depends on the variety and size of beans. If the water evaporates during cooking, add more. This product should be salted only at the end of cooking.

There is one secret: after the beans boil, drain the boiling water from them and fill them with cold water again - you are guaranteed a bright, rich taste of the beans.

While the beans are cooking, prepare the remaining ingredients. Heat a clean, dry frying pan and fry the sesame seeds in it. Make sure that the seeds do not burn, this will negatively affect the taste of the finished dish. The degree of readiness is easy to determine by its pleasant golden hue.

Peel the garlic, rinse and finely chop. Place it in a mortar, add roasted sesame seeds and grind with a pestle to a paste. You can grind it in a blender, but the quantity is very small and you may not get the desired result.

Leave a little bean broth and drain the beans in a colander. After draining the excess liquid, transfer them to a separate, deep bowl. Add sesame-garlic mixture, vegetable oil and lemon juice. Grind with an immersion blender until creamy. Adjust the consistency of the finished pate with bean broth, introducing it in small portions.

Add ground pepper and paprika to homemade bean paste. Stir again and taste. If necessary, adjust it at your discretion by adding certain spices.

Delicious bean paste is ready.

Serve it with bread, crackers, or make a cracker snack with it. Bon appetit!

Cooking tips:

• If desired, you can diversify the taste of the pate by adding walnuts. To do this, grind the dried kernels in a mortar along with sesame seeds and garlic. The recommended amount of product is 100 g, but it can be varied in one direction or another, at your discretion.
• If you absolutely do not have the time it takes to prepare legumes, use canned beans. You will need one jar of product. There are no differences in preparation, except that the consistency of the pate is regulated not by the broth, but by the liquid from the jar.
• Bean paste, a dish that comes from Caucasian cuisine. There it is prepared somewhat differently, adding a variety of hot seasonings, walnuts, fresh herbs and most often using red beans.

Teaser network

Here's how residents of the sunny Caucasus prepare a snack:

1. Armenian bean paste. Red beans are used for preparation, so the appetizer has a very unusual color and a sweetish taste. Sesame seeds are replaced with walnuts, previously dried in the oven or in a frying pan. The mixture is generously seasoned with red and black pepper, the famous suneli hops are added and the amount of garlic is increased. Grind the mass together with chopped cilantro or parsley.

1. Georgian bean paste. The onion is finely chopped, fried in a small amount of vegetable oil, and 2-3 tbsp is added at the end. tomato paste. The mass is crushed together with boiled red beans and herbs. Then hot spices and a little wine vinegar are added.