Bean Pate with Prunes
by Editorial Staff
Delicate bean pate with prunes – an unusual appetizer made from simple ingredients! Very interesting taste!
Ingredients
- Dry white beans (sugar) – 150 g
- Pitted dried prunes – 70 g
- Butter – 60 g
- Vegetable oil – 1.5 tbsp
- Lemon juice – 1 tbsp
- Dried garlic – 0.5 teaspoon
- Ground black pepper – on the tip of a knife
- Salt – 0.5 teaspoon
Directions
- Prepare the ingredients needed to make the bean and prune pate. I bought the beans that are sold on the market under the name “sugar”.
- Soak the beans in plenty of water for several hours (you can overnight). Rinse swollen beans.
- Place the beans in a saucepan, cover with clean water and, after boiling, cook, covered for about 30 minutes. The beans should be completely soft, a little cooking is allowed. Drain the broth, leaving 50-100 ml. Cool the boiled beans.
- Rinse prunes and fill with hot water. After 15 minutes, drain the water. Finely chop the prunes.
- Grind the cooled beans together with 50-100 ml of broth with a blender in mashed potatoes.
- Add finely chopped prunes to the bean puree. Stir.
- Heat vegetable oil in a skillet and quickly heat dried garlic and ground black pepper in it.
- Season the bean purée with prunes, add hot aromatic oil with spices and add lemon juice. Stir.
- Add softened butter. Stir the bean paste with the prunes again to dissolve the oil completely.
- Bean pate with prunes is ready.
- Bean pate can be served immediately after cooking.
Bon Appetit!
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