Stuffed pate from beans

As a rule, by the word "pate" we mean something fish or meat. Most often it is. But there are exceptions. For example, pate is also bean. How to prepare a lean paste from beans, we'll tell you now. Despite its simplicity, the pate leaves very tasty, and also nutritious.

Pate of beans with mushrooms

Ingredients:

• boiled white beans - 1 glass;
• champignons raw - 100 g;
• onion - 110 g;
• Dried mushrooms - 30 g;
• vegetable oil - 20 ml;
• garlic - 1 clove;
• salt, black pepper.

Preparation

Onions shred and languish in vegetable oil, over medium heat. Fresh champignons cut into cubes and add to onions, add salt, for flavor add crushed dry mushrooms. We blow it all together, pepper to taste. Mix the boiled beans with onions and mushrooms and use a blender to turn everything into a homogeneous mass.

Pate of beans with nuts

Ingredients:

• white beans - 1 kg;
• walnuts - 100 g;
• garlic - 2 cloves;
• onion - 130 g;
• vegetable oil - 10 ml;
• salt;
• parsley greens - 40 g.

Preparation

Beans fill with water in a proportion of 1: 5. We cook about an hour and a half, and at the very end of the salt. We throw the beans into a colander. Chop onion and fry until golden in vegetable oil. Using a blender, grind walnuts. Finely chop the green parsley, cloves garlic squeezed through garlic press. In a deep container we connect nuts, fried onions, beans, garlic and parsley. To taste, add a little vegetable oil. Pour about 100 ml of bean broth and all this with a blender. If the pate comes out too dry, add a little more bean broth and mix well.

The Lenten Pate

Ingredients:

• dry beans - 1 glass;
• salt - 1 teaspoon;
• lemon juice - 1 tbsp. a spoon;
• sugar - 1 teaspoon;
• mustard ready - 0,5 tsp.
• vegetable oil - 20 ml;
• black pepper powder.

Preparation

Beans fill with water and leave for the night. In the morning, rinse, pour cold water and cook. To make beans cooked faster, a lot of water is not necessary to pour, it is better to add water as it boils. Cook the beans until soft, then the broth merge, but do not pour it. Beans grind in a blender, add salt, sugar, butter, lemon juice, spices and mustard. Stir well. Pour 20-30 ml of bean broth so that the consistency of the pate becomes more tender and mix again. We decorate with greens, we spread on sandwiches and we put on a table.

Pate of white beans with prunes and tomatoes

Ingredients:

• white beans - 300 g;
• garlic - 1 clove;
• onion - 1 pc .;
• Tomatoes of "Slivka" variety of medium size - 6 pcs .;
• prunes without pips - 5 pcs .;
• vegetable oil;
• salt, spices.

Preparation

Beans are poured cold water overnight, we merge it in the morning, pour in fresh water and put it on the fire. After boiling boil for about 5 minutes, then drain the water, the beans are washed with cold water, refilled with cold water and cooked until ready. With the help of a blender we turn it into puree, salt, pepper, add vegetable oil. Now we are doing the rest of the ingredients - we cut the garlic with the plates, and the onion - with small cubes. Tomatoes three on a grater or grinded with a blender - we need mashed potatoes. Onions are fried until golden and add the tomato puree. There we also send the chopped prunes. Cook until all the liquid is evaporated. To taste salt, season with spices. And then it's a matter of taste - tomato mass can be mixed with beans, and you can put in layers, alternating layers. Tasty will be and so, and so.