BLACK BEAN PâTé
I prefer to cook my own black beans for this pâté. With white and red beans, the difference between canned and home-cooked isn't significant enough to matter in the pâté. It does matter with the black beans, though. This tastes like a very light version of refried beans.
Provided by Martha Rose Shulman
Categories appetizer
Time 20m
Yield Serves 8 to 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Butter or oil a 5-cup pâté tureen or baking dish, or a bread pan.
- Heat 2 tablespoons of the olive oil over medium heat in a medium skillet. Add the onion. Cook, stirring, until tender, about five minutes. Add 2 cloves of the garlic, the cumin and the chili powder. Cook, stirring, until the garlic is fragrant, about one minute. Stir in the cilantro. Remove from the heat.
- Turn on a food processor fitted with the steel blade, and drop in the remaining clove of garlic. When the garlic is chopped and adhering to the sides of the bowl, stop the food processor and scrape down the bowl. Place the beans and eggs in the food processor, and turn on the machine. Add the remaining 2 tablespoons of olive oil, and process until smooth. Add the onion mixture, and pulse to combine. Season to taste with salt and pepper. Scrape into the prepared baking dish, and cover tightly.
- Bake for 40 to 45 minutes until the pâté is set and the top is just beginning to color. Remove from the heat, and allow to cool. For best results, refrigerate overnight. Serve at room temperature or cold.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 161 milligrams, Sugar 0 grams, TransFat 0 grams
EASY SPICY BLACK BEAN PâTé
A rich velvety pâté made with black beans. Made in minutes, but it will sit happily in the fridge for a few days in an airtight container and the flavour gets better and better. Great for the festive season, served on oat cakes or thick slices of bread toasted and rubbed with a cut clove of garlic.
Provided by Author: Jacqueline Meldrum
Yield Yield: 1 generous tub of pâté
Number Of Ingredients 8
Steps:
- Drain and rinse the black beans.
- Juice the lemon.
- Add all the ingredients to a blender or food processor and whizz until you have a fairly smooth pate.
- Serve and enjoy!
Nutrition Facts :
GINGER BLACK BEAN PATE
This faux pate is excellent on crackers, bread and served with something acidic and savory, like Asian style pickles.
Provided by Member 610488
Categories Spreads
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mash beans with a potato masher. Add in the tamari and chili paste. Stir well.
- Stir in the flour and 1/2 tbsp sesame oil. Mix well.
- In a hot skillet, heat the oil to sizzling and then stir-fry the garlic, ginger and sea salt for 2 minutes, stirring constantly.
- Add the garlic-ginger mixture to the mashed beans and combine thoroughly.
- Refrigerate but do not freeze until ready to serve. Serve with crackers or bread and also vegetables.
Nutrition Facts : Calories 244.4, Fat 14.1, SaturatedFat 2.1, Sodium 794.9, Carbohydrate 22.1, Fiber 7.6, Sugar 0.2, Protein 8.8
WHITE BEAN PATE
A tasty alternative to a traditional liver pate. Serve with crusty bread or pita chips. This can be prepared 24 hours ahead.
Provided by LoveNRoquette
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 1h35m
Yield 8
Number Of Ingredients 14
Steps:
- Lightly grease a serving bowl with butter.
- Pour olive oil into a skillet; add white pepper, smoked paprika, and cayenne pepper. Place the skillet over medium heat and warm the spices until fragrant, 2 to 3 minutes.
- Stir shallot into the warm oil and spices; cook and stir until the shallot begins to change color, 3 to 5 minutes.
- Stir cannellini beans and tomato paste into the shallot and spice mixture. Cook and stir while mashing the beans thoroughly, about 5 minutes.
- Stir sherry and soy sauce through the mashed bean mixture; cook until the liquid evaporates, 1 to 2 minutes.
- Remove the skillet from heat. Stir melted butter through the bean mixture; season with salt. Pack the bean mixture into the prepared bowl.
- Chill in refrigerator at least 1 hour; garnish with parsley and paprika to serve.
Nutrition Facts : Calories 89.9 calories, Carbohydrate 11 g, Cholesterol 4.5 mg, Fat 3.7 g, Fiber 2.7 g, Protein 2.8 g, SaturatedFat 1.3 g, Sodium 209.6 mg, Sugar 0.3 g
CUBAN BLACK BEAN PATTIES
This is my adaptation of a recipe from Cooking Light Magazine (03/07). These black bean burgers are a delicious vegetarian entree and reheat very well in a toaster oven or in a pan. I recommend serving them with rice, greens, salsa and sour cream. Be careful to fully drain the beans and cook the patties long enough so that they will stay together.
Provided by Whats Cooking
Categories Black Beans
Time 23m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Set aside 1/2 cup of the beans.
- Place the other 1 1/2 cups in a medium bowl with garlic, cumin, cilantro and salt. Partially mash with a fork.
- Place remaining 1/2 cup of beans in a food processor with the egg. Process for approximately 30 seconds or until well combined.
- Add bean puree to slightly mashed beans in a bowl, and stir until combined.
- Add cheese and onion, combine well.
- Divide the bean mixture into 4 parts. Shape each portion into a 1/2 inch thick patty.
- Place cornmeal on a plate or in a shallow dish.
- Dredge each patty in cornmeal until thoroughly but thinly covered.
- Heat a non-stick pan over medium heat. Coat with cooking spray.
- Add patties and cook for approximately 4 minutes on each side or until browned.
- Carefully move onto plates with a spatula.
- Serve hot, with sour cream and rice.
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