Haricot is a healthy and tasty product of the legume family. It is quite common in many cultures. Beans can be found in almost all cuisines of the world: Italian, Jewish, Armenian, Georgian, Mexican and many others. Bean pate is one of the favorite and common dishes of many nations, because it is not only tasty, but also useful.
Beans: Useful Properties
With its composition includes a lot of protein, which is perfectly assimilated and its performance is even better than the protein of some meats. Beans are rich in vitamins, amino acids and trace elements, such as magnesium, potassium, zinc, sulfur, calcium, phosphorus, iron.
Regular use of this product has a positive effect on the work of the intestines, bronchi, fights rheumatism and skin diseases, increases the ability of a person to resist infectious diseases and intestinal infections. It is a natural remedy for the prevention of atherosclerosis, hypertension, disorders of the cardiovascular system, good for the nervous system.
Beans refers to dietary productsDoctors recommend her admission at least once or twice a week.
So popular
From the beans you can cook a huge number of dishes: soups, side dishes, main dishes with meat and vegetables, salads, sauces, pies. Almost every kitchen in the world boasts famous recipes. For example, the composition of such famous Mexican dishes as quesadilla, fajitos and burritos, includes beans. In Italy, there is fritatt with beans, canelini, Tuscan soup with beans and pasta, in France - cassoulet and much more.
At our latitudes are popular georgian lobio and phali, armenian aylazan and lobahash, Jewish tsimes and cholt. Bean pate is a rather universal dish, it is found in almost every kitchen, it is just called differently. Consider the most popular recipes.
Armenian bean pate
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.
- Hops-suneli.
- Pomegranate for decoration.
To make a bean pate in Armenian, you need to boil the beans until done, soaking them overnight. For this recipe, you can take any large variety. For pate, it is better to slightly digest them than to undercook.
Important: do not pour out the water in which the beans were boiled!
Crush the nuts in a blender, add the beans and other ingredients to them. Whisk everything up to a smooth mass. It should be sufficiently dense, but spread well, to do this, add to the mass of water remaining after cooking the beans.
Put the mass in the form or sudok and put the resulting paste in the fridge to cool. Garnish with pomegranate seeds and serve.
Roll
Also, Armenian cuisine includes red bean pate. It's great cold appetizerthat looks great on holiday tableand preparing is not too difficult.
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. In this recipe, we do not need it.
- Blend nuts, garlic and cilantro in a blender, add beans to the mass. Pass it all together 2-3 times through a meat grinder or grind very well in a blender until smooth. The mass is quite dense, so you need to chop it thoroughly.
- Salt well and pepper bean paste to add flavor.
- Fold the plastic wrap in several layers, put a lot of it on it and smooth it into a layer of 0.5-1 centimeter. Since later you will need to roll it into a roll, for convenience, you can put the film on a baking sheet or in a rectangular shape to form a more even layer. Put the mass in the refrigerator for a couple of hours to cool and bond.
- Oil, softened to room temperature, even on a pate and gently roll into a roll, simultaneously removing the film. Fully rolled bean paste with garlic is again well wrapped in plastic and put in the refrigerator for 12 hours or overnight.
- Before serving, cut into slices, put on a dish and garnish with greens.
That's all you need to cook the original and delicious pate from beans. This recipe will surely please you and your guests.
Canned Bean Recipe
Pate can also be made from canned beans. She has more rich tastethan dry. To prepare this lean dish you will need:
- Canned beans - 300-380 g (1 can).
- Bulb onion (large) - 1 pc.
- Carrots (medium) - 1 pc.
- Cilantro - 1 bundle.
- Chista walnuts - 0.5 tbsp.
- Garlic - 4 -5 cloves.
- Vinegar - 1.5 tsp.
- Salt pepper.
- Hops-suneli.
How to cook
- Cut onions and lightly fry on vegetable oil, add finely grated carrots and fry all together on low heat for about 10 minutes.
- Drain liquid from the can of bean, but do not pour it, it is useful for regulating the density of the future pate.
- Crush the fried onions, carrots, canned beans and other ingredients in a blender. Add spices and vinegar to taste.
- Serve chilled.
Tsimes
This popular Jewish dish with the original name is also a bean pate. The recipe is similar to the classic, but has a more original pitch.
Ingredients:
- Ready beans - 2 tbsp.
- Onions (large) - 1 pc.
- Garlic - 3-4 cloves.
- Salt.
- Red pepper.
How to cook
- Cut onion into half rings and fry in butter until soft, set aside half. To the remaining mass, add one-third of the finished beans, gently mix and lightly stew, slightly salted and seasoned.
- To the remaining beans, add the second part of the onion and garlic. Spice up. Grind everything in a blender into a homogeneous mass without lumps and divide it into two parts.
- In a transparent container, place half of the paste, place the whole beans with onions on top and cover with the remaining paste. Send for a couple of hours in the fridge, and your cymes is ready.
Such a bean pate can be served on a table in a transparent form or turned it over on a dish and gently vyrushit, trying not to destroy the layers. If the pate is well frozen, walk the knife along the edge of the mold, slightly separating mass from it. Enjoy your meal!
Hello, dear readers Culinary diary!
Today we are preparing a very tasty, healthy bean paste. To all its merits, it is also a lean recipe.
Bean pate is surely included in the number of twelve obligatory lenten dishes on Christmas Eve. I love this recipe very much, but I cook mostly during the post.
Bean pate is another find from my mother-in-law's collection, along with cartographers, strudels and honeycombs.
True, the reason for my acquaintance with this dish was sad. I helped prepare the memorial table with my husband's relatives.
It was the last week of Lent, and the local priest said that he would not bless the table if he was not lean.
Then, for the first time in my life, I saw such a number of lenten dishes. What I saw impressed me so much that I wrote down all the unfamiliar dishes and cooking process in a notebook.
To my amazement, I learned that cabbage rolls are not only with meat. They were made of three types, with mushrooms, prunes and raw potatoes.
More than 20 items of lenten dishes have gathered in the notebook. Many years have passed, but my Lenten list of dishes from a small notebook helps today.
I even want to make a selection lean recipes from an old notebook in the form of a book and make it available for download. But not sure that it will be very interesting. After all, all recipes are simple, ordinary products ...
In general, if interested, write in the comments - the wishes will be taken into account.
In the meantime, back to the bean pate. Who knows, maybe he will be the first sign of a future book.
Bean pate products
- Beans (better white) - 1 cup
- Onion - 3 pcs.
- Vegetable oil - 4-5 Art. l
- Garlic - 1-2 cloves
- Ground black pepper - 0.5 tsp
- Tomato juice -0.5 glasses (or 1. tablespoons of tomato paste)
- Sugar - 0.5-1 tsp
- Salt - to taste (approximately 0.5 tsp)
- Dill greens - a small bunch
Bean pate recipe
Wash the beans, soak for several hours or even overnight. Soaked beans cooked much faster.
Cooking time just will not say - it depends on the type and state of the beans (in the sense of soaked or not). I had a case where the beans could not boil for three hours. Now I usually buy small white beans with a small dark speck in the middle. I leave it overnight in water, and in the morning I cook for no more than 30 minutes. Moreover, it boils down in such a way that it will not be added to it any more - it will crawl away, only in a paste.
How to cook beans correctly?
There are many ways and rules. I'll tell you how I do it.
- Beans must be soaked for several hours. Water change several times.
- Cook the beans in fresh water (not in the one that was soaked)
- Cook the beans on low heat
- Never boil water for salt
- Do not mix beans during cooking.
- It is advisable to cook the beans in an open dish (and with the hood on, so as not to turn the kitchen into a steam room). They say that in this case, the beans do not darken. To be honest, the last rule, I adhere not always.
Now, having decided how to cook the beans, we will continue to cook our bean pate.
Not everyone knows how useful product beans. By the amount of protein, it is close to meat and fish. The beans contain vitamins C, B1, B2, B6, PP, trace elements - copper, potassium, zinc, iron. In addition, it is rich in sulfur, which the body needs in case of skin diseases, rheumatism, and bronchial diseases. It also has a diuretic effect.
Beans are widely used in cooking, it is used as an independent dish, added to soups and borscht, it is used to make salads, burgers. And we, in turn, will tell you how to make a bean pate.
Bean pate with prunes
To cook the beans faster, it is advisable to pre-soak for about 3 hours. And even better at night. In addition, it is important to cook the beans correctly. Here are some wisdom:
- when the beans are soaked, the water needs to be changed several times;
- it is necessary to cook the beans in fresh water, and not in the one in which it was soaked;
- it is necessary to boil the beans on a low heat, it is not necessary to salt the water;
- in the process of cooking beans can not be mixed.
Ingredients:
- boiled beans - 300 g;
- prunes - 7 pcs .;
- garlic - 3 cloves;
- olive oil - 3 tbsp. spoons;
- salt pepper.
Cooking
Prune pre-fill with boiling water so that it swells. Next, grind beans, prunes, garlic in a blender, add oil and salt with pepper to taste in the resulting mass. Put the mixture on the dish, giving the desired shape and decorate with whole beans, greens and prunes.
Recipe for Bean Pate with Tomato
Ingredients:
- white beans - 1 cup;
- large onions - 2 pcs .;
- garlic - 2 cloves;
- sunflower oil - 5 tbsp. spoons;
- tomato paste - 30 g;
- sugar - 1 tsp;
- salt, pepper - to taste;
- dill - 30 g
Cooking
While the beans are being cooked, fry chopped onion until golden brown in vegetable oil. We divide the finished onion into 3 parts, add 2/3 to the paste, and prepare the sauce from the rest. To do this, mix salt, sugar, pepper, tomato paste and add some water. When the beans are cooked, together with the onions, skip them through a meat grinder or grind them in a blender. In the resulting mass, add garlic squeezed through a press, salt and pepper to taste. We lay out the mass on a plate, with a wet knife we give shape, from above we lay out our gravy and shake with chopped dill. If desired, the pate can be mixed with gravy.
Bean pate with sesame
Ingredients:
- beans - 1.5 cups;
- lemon juice - 1 tbsp. spoon;
- garlic - 6 cloves;
- olive oil - 4 tbsp. spoons;
- sesame - 50 g;
- butter - 75 g;
- salt pepper.
Cooking
Boil the beans until cooked, fry the onions in olive oil. Grind sesame in a coffee grinder. Garlic skip through the press, and then grind with salt in a mortar. All the ingredients are combined, add salt and pepper to taste and put into a blender. Beat until the mass becomes homogeneous. Ready pate can be served on the table, spread on a sheet thin pita and turning roll. If you wish, you can decorate the dish with greens.
Red Bean Pate with Nuts
Ingredients:
- red beans - 1 cup;
- onions - 2 pcs .;
- walnuts - 70 g;
- parsley and cilantro - 40 g;
- garlic - 2 cloves;
- vegetable oil - 1 tbsp. spoon;
- salt - to taste.
Cooking
Use the tips on how to cook the beans, which are listed in the first recipe. Onions are fried in vegetable oil. Chop walnuts, you can use a blender for this. Garlic skip through the press. Finished beans throws in a colander, combine with fried onions, nuts, garlic. All the ingredients are mixed, skipped through a meat grinder or grind blender. In the resulting mass, add chopped greens, salt to taste and knead again.
White Bean Pate with Eggs and Mushrooms
Ingredients:
Cooking
Fry mushrooms with chopped onion until cooked, boil eggs and beans, garlic pass through the press. All ingredients except cheese, combine and grind in a blender or skip through a meat grinder. In the resulting mass add mayonnaise, knead, add salt and pepper to taste. Put the pate on the dish, give it the desired shape and sprinkle with worn cheese on top. Serve chilled.
Haricot is a herbaceous annual plant, legume family, combining about 87 species, differing in shape, color of leaves, flowers and fruits. It is cultivated as a food plant. Beans are rich in proteins, which are very close in composition to meat proteins and are absorbed by the body by 75%. Also, beans are used when diet foodbecause it is rich in potassium, beans are also useful in atherosclerosis and in cardiac rhythm disturbances. Used in medicine and the shutter of common bean as a means of lowering blood sugar, and also useful extract of the valves, used in kidney disease, rheumatism, hypertension, and so on.
In our countries, the bean has become widespread and many housewives cook it as a side dish with great pleasure, add it to the first courses, make delicious lenten dishes from this legume culture, and also close various home-made canned goods. My today's recipe is not quite normal, we will prepare Armenian-style bean pate. In the “hungry” years, when we were small and did not pay wages at the production facilities, our mother prepared a similar bean pate, but without adding spices and seasonings. We ate it with great pleasure, spreading it on a slice of homemade bread, which our mother also baked. I will talk about him a little later ...
And today, I hasten to offer you a bean pate with aromatic spices, garlic and nuts - just such a pate is prepared by the Caucasian peoples. Bean pate is obtained fragrant, spicy and very tasty, this pate will be an excellent breakfast or come down for a dense snack. In general, let's cook my dear, let's start ...
Would need:
- Boiled beans - 1-2 glasses
- Walnuts - 50-100 gr.
- Butter - 50 gr. (for lean bean pate, butter do not use or add vegetable)
- Garlic - 2-3 cloves
- Hops-suneli - 0.5 st.l.
- Salt and black pepper - to taste.
- Bean broth - as needed
How to make bean pate:
I use homemade beans, my own, grown in the country. Of course, according to the recipe, we need red beans, but if you, like me, white beans, the taste does not affect the color, only the color of the paste.You can also, in principle, use canned beans, if there is no homemade, and it is best to buy beans in the store and just boil it beforehand.For this, I thoroughly wash it, fill it with water and leave it for 5-6 hours.When the beans are swollen, put it to cook.
I use a multicooker for this, in which I spread the beans, pour 2 fingers on top with water, salt and a little on the program. I quench the beans 2 hours. After the beans have cooked, I let it cool right in the broth. We do not pour out the broth, we will need it during the preparation of the paste. In a deep bowl combine boiled beans, chopped walnuts, garlic, seasoning and butter.
And with the help of an immersion blender, thoroughly beat all the ingredients into a homogeneous thick mass. If necessary, add a few tablespoons of bean broth.
But remember, the pate should not be liquid, but must keep its shape, be thick. Here is such a wonderful bean paste I have turned out.
I served him for the morning breakfast and my home was satisfied and of course full. This paste will be an excellent addition to the days of fasting. Help yourself my dear - it is tasty, satisfying and very helpful!
Bon appetit wishes to all Svetlana and my home site!
- You will find in step by step recipe with photo 