Recipe for Lenten White Bean Pate. Calorie, chemical composition and nutritional value.

Lenten bean paste

Light and tasty lean red bean paste is prepared with the addition of fried onions and seasonings.

Ingredients:

• Armenian lavash - 1 piece;
• Dry white beans - 150 g;
• Sea salt - 0.5 tsp;
• Olive oil - 80 ml;
• Sesame - 50 g;
• Garlic - 2 cloves;
• Onions - 1 pc.;
• Lemon - 0.5 pcs.

How to cook:

1. First of all, soak the beans in cold water for six to eight hours. Afterwards, drain the water and add clean water. Place on the fire and cook for about an hour and a half. 2. Peel the onion and cut it into half rings. In a frying pan in vegetable oil, lightly saute it; it should not change color, but simply become transparent. 3. Add the onion to the cooked beans and use a blender to chop everything thoroughly. 4. In a coffee grinder or blender, grind the sesame into powder and add to the bean mixture. Add olive oil here and continue grinding. We get the consistency of a pate, plastic and thick. 5. Grind the garlic and salt well in a mortar. It is better to use sea salt. Add chopped garlic and lemon juice to the pate and mix well. Let's taste for salt. Transfer to a mold or spread on pita bread and roll up. 6. The pate can be served as a roll or with pita bread.

Red bean paste

Take:

• 800 gr. boiled or canned beans;
• 3 tablespoons vegetable oil;
• 1 onion;
• 3 cloves of garlic;
• 0.5 pods of hot pepper (or to taste);
• 1 teaspoon curry seasoning;
• 1 teaspoon dried Italian herbs;
• 3 tablespoons water;
• 1-2 tablespoons lemon juice to taste;
• 2-3 finely chopped parsley;
• salt, ground black pepper to taste.

Place boiled or canned beans in a colander and rinse. Pour vegetable oil into a frying pan, add finely chopped onions and thinly sliced ​​garlic into the oil. If desired, add pieces of hot pepper, seeded.

Fry the vegetables over low heat, stirring occasionally. The onion should acquire a golden hue and become soft. Add curry seasoning and dry herbs, stir and fry for another 1 minute.

Mix the cooked vegetables with beans, add three tablespoons of water. Grind all components using a blender until a homogeneous consistency is obtained.

Add finely chopped herbs, salt, ground pepper, and lemon juice to the pate. Mix everything well. It is recommended to cool the pate before serving.

Lenten bean pate with carrots and onions

Ingredients:

• white beans 200g;
• carrots 80g;
• onion 80g;
• garlic 2 cloves;
• vegetable oil 2 tbsp;
• nutmeg 1 pinch;
• ground paprika ½ tsp;
• ground black pepper 10g;
• salt 10g;
• water 1l.

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Preparation:

Boil the beans until tender (I recommend pre-soaking the beans overnight in cold water). 10-15 minutes before the beans are ready, you need to add salt.

Chop garlic and onion. Grate the carrots.

First fry the onion and garlic, and then add the carrots. Fry until golden.

Add fried vegetables and all the spices to the boiled beans (if you wish, you can add spices that you like), and grind everything with a blender. Bring to the desired consistency using bean broth.

How to cook bean pate correctly: step-by-step instructions with explanations

1. At the first stage, it is necessary to sort through the bean grains and sort out those that are of poor quality or damaged by pests. Fill with water and leave overnight or for several hours. During this time, the beans will swell, become softer and increase in volume.
2. Pour cold water over the beans. This is important because it helps the product cook faster. Bring to a boil over high heat, then simmer over low heat, which will take from 30 minutes to an hour and a half, depending on the variety.
3. Wash the prepared mushrooms, remove damaged parts, cut in half or smaller.
4. Pour oil into a heated but not hot frying pan, and after heating, add the mushrooms. Fry with regular stirring until fully cooked: mushrooms for 10 minutes, wild mushrooms for up to 40 minutes. During the process, a lot of liquid will evaporate and the mushrooms will decrease in volume by half.
5. Cool the finished beans and mushrooms and mix. Season with salt and spices according to the recipe, then grind with an immersion blender to a thick, homogeneous puree.
6. Taste the finished appetizer for salt, place on a flat dish, garnish with sprigs of parsley and basil or sprinkle with dill.

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Bean paste with mushrooms

A very tasty appetizer - bean pate with mushrooms. You can use any mushrooms to prepare it, but most often, champignons or oyster mushrooms are used, as they are sold in stores all year round. You can also use frozen or canned mushrooms.

Ingredients:

• 1 cup beans;
• 300 gr. mushrooms;
• 1 onion;
• 2 cloves of garlic;
• ½ cup shelled walnuts;
• 0.5 teaspoons salt;
• 1-2 pinches of black pepper;
• 1-2 pinches of dry aromatic herbs, such as basil;
• 2 tablespoons vegetable oil;
• 50 gr. butter.

Both white and red beans are suitable for making this pate. It needs to be sorted, soaked in cold water for several hours, and then cooked until tender, adding salt at the very end of cooking. Place the finished beans in a colander. But we don’t pour out the broth; we may need some of the broth.

Advice! If you want to prepare a lean version of pate, then exclude butter from the ingredients, increasing the amount of vegetable oil.

Leave the beans to cool, and in the meantime peel, chop and fry the onion in vegetable oil. Fry over low heat until light golden brown. Add sliced ​​mushrooms to the onion and continue cooking until the liquid released by the mushrooms has completely evaporated.

Mix beans with mushrooms and onions, add garlic, passed through a press. Separately, dry the walnuts a little in a frying pan. We add them to other products. Add soft butter. And if we are preparing a lean pate, then add vegetable oil. Beat everything in a blender until the mixture is as homogeneous as possible.

Salt, pepper, add spices to taste. If the pate is too thick, then dilute it to the desired consistency, gradually adding bean broth. The pate is ready. It can be stored in the refrigerator for 3-4 days in a sealed container.

Recipe for Lenten White Bean Pate. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Lean White Bean Pate”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of lean white bean paste is 179.5 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Lenten bean paste

Ingredients for Lenten Bean Pate:

• Beans - 150 g;
• Onion - 1 piece;
• Sesame - 50 g;
• Garlic - 3 teeth;
• Lemon - 0.5 pcs;
• Sunflower oil (“Oleina”) - 70 ml;
• Salt (to taste);
• Baguette - 1 pc.

Recipe for Lenten Bean Pate:

Wash and soak the beans in cold water. This will make the beans soft and cook faster. Then change the water and cook until done. When the beans are cooked, drain the water and let cool.

Finely chop the onion and lightly fry in Oleina sunflower oil

Add fried onion to the boiled beans and grind in a blender.

Separately, grind sesame seeds in a blender.

Add crushed sesame seeds to the bean puree. Pour Oleina sunflower oil here and continue whisking until a thick and plastic mass is obtained.

Peel the garlic, then cut into slices in half, put them in a mortar and grind with salt until a uniform mass is obtained. Add chopped garlic and juice from half a lemon to the bean puree, mix well and add salt to taste.

Lenten bean paste is ready.

Bean pate is served on baguette slices. To do this, cut and dry the baguette in the oven. Then spread the prepared pate onto the baguette pieces.

Place on a plate and decorate. Bon appetit!

Preparation

1. Soak the beans in water for 10–12 hours, and after the specified time, salt them. Place the beans in a saucepan and add hot water. If you wish, you can add a couple of bay leaves there. Boil the beans in hot water for about 1.5 hours until soft. You can even boil it a little - we still don’t need whole beans, since we will be grinding them. While the beans are cooking, immediately boil the chicken eggs for 15 minutes, and then sharply lower them into cold water for another 5 minutes and peel off the shells from them directly in the water. Let's wash it.

2. Salt the water from the finished beans.

3. Pour the boiled beans into a deep container. Add boiled chicken eggs and 2-3 tbsp. l. mayonnaise. You can pour in a little boiling water or cucumber brine if the pate turns out to be very thick.

4. Add salt to taste and grind with an immersion blender. If you don’t have such equipment in your kitchen, then bean pate can be ground in the bowl of a food processor or in a regular meat grinder, installing a wire rack with small mesh on it. If you wish, you can add a little chopped washed greens to taste.

5. Place the finished bean pate in small containers: bowls, bowls, etc., decorate to your liking and serve. This dish can be stored in the refrigerator for about 2 days.

Vegan recipe

Vegan bean paste is quite easy to prepare. And if you cook the beans in advance or use a canned product, then preparing the pate will not take much time.

Prepare:

• 400 gr. cooked beans;
• 5 tablespoons of vegetable oil;
• 2 cloves of garlic;
• 2 tablespoons lemon juice;
• 1 teaspoon sweet ground paprika;
• salt and pepper to taste.

Rinse pre-cooked or canned beans with cold water. Place the beans in a blender bowl, add the garlic passed through a press and grind the products until smooth.

Advice! Additions in the form of olives, olives or capers can improve the taste of this pate. In addition, you can add finely chopped fresh herbs to the pate.

Add vegetable oil to the mixture and beat well again. Season the pate to taste with salt, pepper, lemon juice and ground paprika. Rub well. The pate is ready, you can serve it with crackers or bread.

Pate with prunes

Ingredients:

• 0.5 cups raw beans;
• 5-7 pcs. prunes;
• 1 clove of garlic;
• 1.5 -2 tbsp. olive oil;
• salt pepper.

This is a wonderful delicate pate, the light sweetness of prunes with a slight sourness gives it a special sophistication.

Cook the beans until tender. Traditionally, red or dark beans are used for pates, but our family loves white beans - they are more tender, so I cook them most often.

Pour boiling water over the prunes for 5 minutes to steam them.

We put beans, prunes, garlic, olive oil into the blender; you can, of course, replace it with sunflower oil, but it won’t be the same.

And immediately grind everything to a pate state. Salt to taste, add ground black pepper or a mixture of peppers.

If the pate is too thick, add a little liquid from cooking the beans to taste. I didn't have to add anything, I was happy with the creamy consistency of the pate.

Now you can spread it on some bread, preferably homemade. Delicious!

Bean paste - very tasty Lenten recipes (7 photos)

Bean paste is a very tasty, simple, dietary and satisfying recipe. For vegans, those who fast, this is what they need. You can serve it as a pate for an appetizer, spread it on a sandwich, or form it into cutlet balls. Today we are preparing lean bean pate - an excellent protein substitute for meat, experiment, find your favorite recipe. Secrets of cooking delicious beans
Pates are prepared from different types of beans - white, red, black - whoever likes which one.
There is one secret to cooking beans, and not even one. To make the beans cook faster and more evenly, soak them overnight or at least for a couple of hours. Then drain this water and cook in fresh water. If you were unable to soak the beans overnight, cook them like this: bring to a boil, cook for 15 minutes and replace the water with fresh water, repeat this again and cook until tender. By the way, this same method is used to prevent gases from bothering you. To avoid flatulence, add thyme or mint when cooking; by the way, the pate will be more aromatic. Cook the beans very slowly to ensure they cook evenly. To speed up cooking, add cold water periodically. You should not salt the water right away; this will make the beans rougher. Salt at the end of cooking. There is no need to cook different types of beans together, as they have different cooking times. Pate with nuts and eggplant
This is a very unusual, healthy and tasty recipe.
Soak the beans overnight. If you didn't do this, no big deal, it will just take a little longer to cook. Pour cold water over the beans and cook. When it boils a little, add cold water and let it boil a little again. Do this 2-3 times during the entire cooking time, so it will cook faster. When the beans become soft, drain the broth, but do not pour it out. You will still need it. Separately, fry 1-2 heads of chopped onion. Separately, fry the sliced, peeled eggplant. Separately, you need to grind the walnuts. Mix fried onions, eggplant, beans and nuts. Grind the mixture with a blender. Add salt and pepper. Now dilute this mass with bean broth so that you get a moderately thick pate. Spread the pate on bread and garnish with pickled snail and a piece of pickled ginger on top. Marinated snails and ginger are sold at the market by Korean snack vendors. Delicious. Ingredients:

• 0.5 cups raw beans
• 1 eggplant
• 1 onion
• 50 g walnuts
• salt, pepper to taste

See also white bean salad recipe. Have you tried the recipe for fried green peas with onions? Pate with prunes
This is a wonderful delicate pate, the light sweetness of prunes with a slight sourness gives it a special sophistication.
Cook the beans until tender. Traditionally, red or dark beans are used for pates, but our family loves white beans - they are more tender, so I cook them most often. Pour boiling water over the prunes for 5 minutes to steam them. We put beans, prunes, garlic, olive oil into the blender; you can, of course, replace it with sunflower oil, but it won’t be the same. And immediately grind everything to a pate state. Salt to taste, add ground black pepper or a mixture of peppers. If the pate is too thick, add a little liquid from cooking the beans to taste. I didn't have to add anything, I was happy with the creamy consistency of the pate. Now you can spread it on some bread, preferably homemade. Delicious! Ingredients:

• 0.5 cups raw beans
• 5-7 pcs. prunes
• 1 clove of garlic
• 1.5 -2 tbsp. olive oil
• salt pepper

Bean pate with walnuts
A very hearty, classically Caucasian version of pate.
This is approximately how it is prepared in Abkhazian style – this is one of the variants of achapa. Soak a glass of beans overnight, drain the water in the morning, add fresh water, and cook until tender. At the end of cooking, add salt. Then rub through a sieve or using a blender. Dry the nuts in a frying pan. Grind using a blender, add salt, vegetable oil and honey. Combine with chopped beans, salt to taste, add a little dry adjika seasoning. Decorate with cilantro or dill. Ingredients:

• 1 cup raw red beans
• 200 g walnuts
• 2 tbsp. vegetable oil
• 1 tsp honey without a slide
• salt to taste

Canned bean pate with sun-dried tomatoes
This pate is a good quick snack with an original taste.
If you have a jar of sun-dried tomatoes in the refrigerator, cook it, you won’t regret it. This is one of those simple recipes for food during Lent that you want to make again. I used red beans to make this pate. Simply put all the ingredients in a blender and beat. Vegetable oil can be taken directly from a jar of sun-dried tomatoes. If you get a thick mass, add a little juice from the jar. Pate can also be prepared from boiled beans, although it will take much longer. Add salt to taste at the very end of cooking; you may not need it, since all the products are already salted. Ingredients:

• 425 ml can red beans or 220 g boiled
• 4-5 sun-dried tomatoes
• 1-2 tbsp. vegetable oil from a can of sun-dried tomatoes
• 1-2 green splinters
• 1-2 tbsp. chopped parsley
• ½ small pickled cucumber
• 1 clove of garlic
• black pepper
• salt to taste

Bean pate with mushrooms
And of course, my favorite mushroom pate.
Today I cook from canned white beans, although I often cook from regular boiled ones. Tender, just begging to be spread on white bread. Fry mushrooms, maybe champignons or oyster mushrooms, separately fry onion, chopped into cubes. Place the mushrooms, onions and mushrooms in a blender. In the absence of a blender, you can, of course, use a meat grinder, but the consistency of the pate will not be the same. Squeeze 1 clove of garlic here. Add 1 tbsp. chopped parsley and a little ground black pepper. For those who love cilantro, you can replace the parsley with cilantro. Grind everything into a paste, salt to taste. ✓ If you replace fried mushrooms with salted ones, you will get a completely new taste of pate. In this case, be careful with salt; salted mushrooms may be enough. Save the liquid from the can of beans or boiled beans. If a thick mass is obtained, add the broth to the pate until the desired thickness. When serving, sprinkle with sesame seeds. Ingredients:

• 425 ml can of white beans or 220 g boiled
• 200 g mushrooms (champignons or oyster mushrooms)
• 1 onion
• 1 clove of garlic
• 1 tbsp. chopped parsley or cilantro
• salt pepper
• sesame seeds for sprinkling
• vegetable oil for frying

Choose Lenten bean paste for yourself and prepare delicious recipes for food during Lent.
We cook at home with pleasure! Material taken: Here

Canned bean paste with sun-dried tomatoes

Ingredients:

• 425 ml can of red beans or 220 g boiled;
• 4-5 sun-dried tomatoes;
• 1-2 tbsp. vegetable oil from a can of sun-dried tomatoes;
• 1-2 green splinters;
• 1-2 tbsp. chopped parsley;
• ½ small pickled cucumber;
• 1 clove of garlic;
• black pepper;
• salt to taste.

Simply put all the ingredients in a blender and beat. Vegetable oil can be taken directly from a jar of sun-dried tomatoes. If you get a thick mass, add a little juice from the jar.

Pate can also be prepared from boiled beans, although it will take much longer.

Add salt to taste at the very end of cooking; you may not need it, since all the products are already salted.