White bread with a generous layer of velvety bean and prune pate is a wonderful addition to tea and an alternative to the usual sandwiches. We will diversify the menu and prepare a tasty and satisfying snack.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Beans are widely used in cooking. It is added to the first courses, cutlets and salads are prepared from it, and consumed in its own form. But in this review I will tell you how to make the most delicate bean and prune pate. It is simply impossible to describe its amazing taste. To appreciate this delicacy, you only need to cook it yourself. The pate is tender and soft, and the prunes give the dish a unique flavor. This is both a sandwich spread and a ready-made mass for independent use. Such a paste is in no way inferior to a meat product. It is perfect for breakfast, and even for a festive table. It is worth noting that great benefits are attributed to its advantages, and if you do not add butter to the mass, then the snack will turn out to be lean.
This snack is high in protein, almost on par with meat and fish. The legume contains vitamin C, group B, copper, potassium, zinc, iron. Among other things, it is rich in sulfur, which is necessary for the body in case of skin diseases, bronchial diseases and rheumatism. It also has a diuretic effect.
- Caloric content per 100 g - 206 kcal.
- Servings - 300 g
- Cooking time - 2 hours
Ingredients:
- White beans - 100 g
- Onions - 1 pc.
- Prunes - 100 g
- Salt - a pinch
- Butter - for frying (use vegetable oil for a lean table)
Step by step preparation of bean and prune pate, recipe with photo:
1. Wash the beans, put them in a container and fill them with water. Leave it on for 2-4 hours so that it swells and is saturated with liquid, so it will cook faster. You can even stand the bean overnight.
2. When the beans have grown in volume, tip them onto a sieve and rinse. Then transfer to a saucepan, fill with water and put on the stove to cook. After boiling, reduce heat and cook without a lid for about an hour.
3. After this time, season it with salt and continue cooking for about 30-40 minutes. Readiness is determined by the softness of the product. Undercooked beans should not be eaten, so bring them to full readiness.
4. Meanwhile, melt the butter in a skillet. If making a lean recipe, use vegetable oil.
5. Peel the onions, rinse, cut into any size and place in the pan.
6. In medium heat, sauté until transparent and soft.
7. Wash prunes, dry and cut into pieces. If the berries are very dry, then pre-soak them in boiling water so that they are soaked.
8. Put boiled beans, fried onions and half a serving of prunes in a bowl.
9. Blend the food with a blender until smooth.
10. Add the remaining prunes to the mixture.
11. Stir the mixture with a spoon to distribute the berries evenly. The pate is ready and can be served. In addition, it can be used as a filling in pies, dumplings and pies.
See also a video recipe on how to make bean pate recipe with nuts, with garlic.
