White Bean and Egg Pate
by Editorial Staff
We will make a gorgeous bean pate in 20 minutes (we will cook the beans in advance). Good for a festive table and for snacks.
Cook: 1 hour 30 mins
Servings: 6
Ingredients
- Dry white beans – 1 cup
- Bulb onions – 1-2 pcs.
- Chicken eggs – 2 pcs.
- Garlic – 1-2 cloves (to taste)
- Walnuts – 3 tbsp (to taste)
- Vegetable oil – 50 ml
- Ground black pepper – to taste
- Salt to taste
Directions
- Sort the beans, soak overnight. Drain the water. Pour cold water, put on fire, bring to a boil. Boil until tender over low heat, covered (about an hour).
- Boil the eggs hard-boiled (8-10 minutes over medium heat after boiling). Cool, peel, grate.
- Peel the onion, wash, chop finely.
- Crush the nuts with a rolling pin.
- Preheat a frying pan, pour in vegetable oil. Put onion in hot oil. Fry for 2-3 minutes, stirring occasionally, over medium heat until golden brown.
- Peel the garlic, crush in a garlic bowl.
- Puree the beans and eggs in a blender.
- Add 2/3 parts of fried onion with butter, garlic, walnuts to the puree, season with salt and pepper.
- Mix everything well. White bean and egg pate is ready.
- Put the pate in a salad bowl, garnish with fried onions.
Bon Appetit!
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