Bean Roll

by Editorial Staff

Bean roll is a great cold appetizer option and a sausage substitute on your morning sandwich!

Cook: 2 hour

Servings: 4

Ingredients

  • Beans – 400 g
  • Walnuts – 200 g
  • Butter – 100 g
  • Ground coriander – 0.5 teaspoon
  • Ground paprika – 0.5 teaspoon.
  • Garlic – 2-3 cloves
  • Salt to taste

Directions

  1. Let’s prepare all the products for the bean roll. You can use colored beans or white beans. The pate is softer with white beans.
  2. Sort the beans and fill them with water. Leave the beans in water overnight to swell.
  3. In the morning, drain the water from the beans. We transfer the beans to a saucepan, add fresh water, about 1.5 liters, and 1 tablespoon. salt. Cook the beans until soft for 40-50 minutes. We take out the butter from the refrigerator so that it softens while the beans are cooking.
  4. Drain the liquid from the finished beans, keeping 1 glass of liquid.
  5. Put the beans in a blender.
  6. Add walnuts and garlic chopped into plates to the beans.
  7. Add spices: coriander, ground paprika.
  8. We punch all the ingredients well in a blender. If necessary, add the left broth little by little to make the mass smooth. We taste the mass and, if necessary, add salt
  9. We spread the cling film on a cutting board or countertop and use a knife to spread the bean mass on the film in a layer of 1 cm.
  10. On top of the layer of bean mass, lay out a layer of softened butter, also about 1 cm thick.
  11. Gently twist the roll, helping ourselves with the film. We send the resulting roll to the refrigerator for solidification for at least 2-3 hours, it is possible for longer.
  12. Cut the finished bean roll into slices and serve with fresh bread.

Bon Appetit!

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