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

  1. 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”.
  2. Soak the beans in plenty of water for several hours (you can overnight). Rinse swollen beans.
  3. 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.
  4. Rinse prunes and fill with hot water. After 15 minutes, drain the water. Finely chop the prunes.
  5. Grind the cooled beans together with 50-100 ml of broth with a blender in mashed potatoes.
  6. Add finely chopped prunes to the bean puree. Stir.
  7. Heat vegetable oil in a skillet and quickly heat dried garlic and ground black pepper in it.
  8. Season the bean purée with prunes, add hot aromatic oil with spices and add lemon juice. Stir.
  9. Add softened butter. Stir the bean paste with the prunes again to dissolve the oil completely.
  10. Bean pate with prunes is ready.
  11. Bean pate can be served immediately after cooking.

Bon Appetit!

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