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 :
BLACK BEAN CAKES
Talk about "knock your socks off"! These bean cakes end up crispy and crusty on the outside, but oh-so tender and creamy on the inside. Recipe by Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast."
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 24m
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat. When it is hot, add the onion and cook until soft and lightly caramelized, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from the heat and set aside to cool.
- Place the flour in a shallow bowl or plate, and stir in the Essence. Set aside.
- In a medium mixing bowl, mash the black beans well with the back of a fork -- the mixture should be relatively smooth, with no whole beans remaining. Stir in the cooled onion mixture, cilantro, egg, salt, pepper, cumin, coriander, and hot sauce and mix well. Divide the mixture into 8 evenly sized patties (about 1/3 cup each).
- Heat the remaining 6 tablespoons olive oil in a medium nonstick skillet over medium heat. When the oil is hot, dust the patties in the seasoned flour mixture and carefully transfer them to the hot skillet (the cakes will be delicate). Cook the cakes until golden brown on both sides and heated through, about 2 minutes per side.
- If necessary, season with more salt. Garnish with chopped cilantro, and serve immediately.
BLACK BEAN PIE
This is a hearty main dish pie. We serve it with a green salad and a light dessert. If desired, add a few sliced jalapenos and 1/2 pound of ground beef to the pie.
Provided by Sherrie
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, mix the beans, green chiles, tomatoes, onion and garlic. Line 9 inch pie pan with one pie crust. Pour 1/4 of the bean mixture into crust and spread evenly. Sprinkle with some of the cheese and cover with a tortilla. Continue to layer mixture the with cheese and tortillas, then cover with second pie crust. Flute edges and make slits in top.
- Bake in preheated oven for 45 minutes, or until crust is golden.
Nutrition Facts : Calories 920.3 calories, Carbohydrate 103.6 g, Cholesterol 58.8 mg, Fat 38 g, Fiber 24.9 g, Protein 42.4 g, SaturatedFat 16.6 g, Sodium 1659.4 mg, Sugar 3.5 g
ARMENIAN BEAN AND WALNUT PATE
Steps:
- Bring beans and water to a boil with onion and bay leaf. Simmer until tender. Drain well and discard bay leaf. In a food processor fitted with a metal blade, puree with walnuts, butter, chopped garlic, salt and pepper, to taste, until smooth and creamy. Mix chopped herbs together and blend half of them into the beans.
- Season well and spread onto a small baking sheet, lined with plastic wrap. Cool completely.
- Sprinkle generously with pomegranate seeds and remaining fresh herbs then roll into logs, using the plastic wrap to help roll. Wrap tightly and chill again.
- Slice and garnish with walnuts and pomegranate seeds.
BLACK BEAN CAKES
Provided by Food Network
Time 2h10m
Yield 2 to 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- For the sour cream: Mix all the ingredients together and set aside.
- For the black beans: Combine the black beans with the onion and garlic cloves. Cover with water and bring to a boil, and then simmer, covered. The beans are ready when they are tender, about 1 1/2 hours. Drain and set aside to cool down. Drain.
- For the vegetables: Saute all ingredients in a medium saute pan in the oil over medium-high and set aside to cool down.
- For the patties: Take about 3/4 cup black beans after they have cooled and put into food processor and pulse until the beans break apart but don't form a big ball of mush.
- Add the beans to the sauteed vegetables and mix in the flour, cumin, salt and pepper, and adobo and form into 6 to 8 patties.
- Add enough oil to coat a medium saute pan and place over medium-high heat. Add 2 to 3 patties and cook for about 1 minute, and then turn and sear the other sides for 1 more minute. The patties should have a golden brown crust. Place into the oven for about 4 minutes.
- While the patties are in the oven, add enough oil to coat a medium saute pan and place over medium-high heat. Add the red onion and cook for 1 minute. Add the spinach, season with salt and pepper, and wilt. Add the diced tomatoes and toss to warm through.
- Set the spinach in the center of a plate and place 2 to 3 bean cakes on top. Squeeze a little lime juice on top and top off with chipotle sour cream.
BLACK BEAN CAKES
These vegetarian patties are absolutely delicious and topped with a corn salsa. It's one recipe your family will request often. -Barbara Nowakowski, Mesa, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, mash beans with a fork. Stir in the egg white, onions, 1/4 cup cilantro, chili powder, oregano and cumin. Shape into eight 2-1/2-in. patties. , In a small nonstick skillet coated with cooking spray, cook patties in batches in oil for 2-4 minutes on each side or until golden brown., In a small bowl, combine the corn, salsa and remaining cilantro; spoon over cakes. Garnish with sour cream.
Nutrition Facts : Calories 264 calories, Fat 5g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 577mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 9g fiber), Protein 13g protein. Diabetic Exchanges
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
STOVE TOP SMOKER BLACK BEAN PATé
For use in a Stove-Top Smoker. This recipe calls for optional Kombu. Kombu is used extensively in Japanese cuisines as one of the three main ingredients needed to make dashi, a soup stock. Kombu is usually sold dried or in a dried shred called "Oboro kombu". It may also be eaten fresh as sashimi. Making kombu dashi is simple though kombu dashi powder may also be used. A strip of dried kombu is often boiled from the very first step of making a dish and is commonly eaten after cooking. It is often included when cooking beans, putatively to add nutrients and improve their digestibility.
Provided by TxGriffLover
Categories Spreads
Time 6h40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Soak beans for 2-4 hours in 3 cups of water. Drain and place in 2-quart saucepan with lid. Add kombu and 2 cups water, then pressure cook for 1 hour or boil for 1-1/2 hours (with 3 cups of water.) Stir in salt and let beans sit for 20 minutes, then drain. Soak hickory chips in water for 10 minutes. Transfer drained beans to a metal pan and smoke them on high heat for 5 minutes on an electric a stove and 8 minutes on a gas stove. Remove from heat and let them smoke covered for an additional 30 minutes. In a 10" frying pan, heat oil and sauté onions, mushrooms, garlic, thyme, salt and cumin on medium heat for 5 minutes. In a food processor, add smoked beans, sautéed vegetables, tahini, bean juice, and tamari, then process until smooth.
- Transfer Paté to a container or mold, then refrigerate until chilled. Serve with bread or crackers.
Nutrition Facts : Calories 452.3, Fat 23.4, SaturatedFat 3.3, Sodium 1121.2, Carbohydrate 46.5, Fiber 11.9, Sugar 3.2, Protein 19.4
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
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