Bean paste is a tasty and nutritious cold appetizer that all legume lovers will appreciate. The preparation technology is quite simple, but it will take a lot of time, since the preparation of this product takes quite a long time. Homemade bean pate can be made all year round. Serve the appetizer for breakfast, first courses, or as a snack between main meals with fresh bread, pita bread, and tortillas.
There are many options for preparing this wonderful dish, and each housewife has her own secrets and subtleties. Use the step-by-step recipe and make a simple version of a bean snack, the composition reminiscent of the famous one. Try it, you will definitely like it.
Taste Info Various snacks
Ingredients
- Dry beans - 250 g;
- Sesame - 2 tbsp;
- Garlic - 20 g;
- Vegetable oil - 2 tbsp;
- Lemon juice - 1-2 tbsp;
- Ground paprika - to taste;
- Ground black pepper - to taste;
- Bean broth - to taste.
How to make delicious bean paste at home
Preparing bean paste with garlic must begin by preparing the main ingredient. Its variety and color do not matter, take the ones you like. This recipe uses white beans, but you can use red beans. Rinse the beans thoroughly under the tap. Place in a convenient container and fill with cold water. Leave for 8-12 hours. During this time, the water can be changed several times.
Once the beans swell, they will cook faster. Rinse it again, pour it into a saucepan, fill it with cold water and put it on high heat. Once the liquid comes to a boil, reduce the burner and simmer until the beans are softened, about 1 hour. The time depends on the variety and size of beans. If the water evaporates during cooking, add more. This product should be salted only at the end of cooking.
There is one secret: after the beans boil, drain the boiling water from them and fill them with cold water again - you are guaranteed a bright, rich taste of the beans.
While the beans are cooking, prepare the remaining ingredients. Heat a clean, dry frying pan and fry the sesame seeds in it. Make sure that the seeds do not burn, this will negatively affect the taste of the finished dish. The degree of readiness is easy to determine by its pleasant golden hue.
Peel the garlic, rinse and finely chop. Place it in a mortar, add roasted sesame seeds and grind with a pestle to a paste. You can grind it in a blender, but the quantity is very small and you may not get the desired result.
Leave a little bean broth and drain the beans in a colander. After draining the excess liquid, transfer them to a separate, deep bowl. Add sesame-garlic mixture, vegetable oil and lemon juice. Grind with an immersion blender until creamy. Adjust the consistency of the finished pate with bean broth, introducing it in small portions.
Add ground pepper and paprika to homemade bean paste. Stir again and taste. If necessary, adjust it at your discretion by adding certain spices.
Delicious bean paste is ready.
Serve it with bread, crackers, or make a cracker snack with it. Bon appetit!
Cooking tips:
- If desired, you can diversify the taste of the pate by adding walnuts. To do this, grind the dried kernels in a mortar along with sesame seeds and garlic. The recommended amount of product is 100 g, but it can be varied in one direction or another, at your discretion.
- If you really don't have the time it takes to prepare legumes, use canned beans. You will need one jar of product. There are no differences in preparation, except that the consistency of the pate is regulated not by the broth, but by the liquid from the jar.
- Bean paste, a dish that comes from Caucasian cuisine. There it is prepared somewhat differently, adding a variety of hot seasonings, walnuts, fresh herbs and most often using red beans.
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Here's how residents of the sunny Caucasus prepare a snack:
- Armenian bean paste. Red beans are used for preparation, so the appetizer has a very unusual color and a sweetish taste. Sesame seeds are replaced with walnuts, previously dried in the oven or in a frying pan. The mixture is generously seasoned with red and black pepper, the famous suneli hops are added and the amount of garlic is increased. Grind the mass together with chopped cilantro or parsley.
- Georgian bean paste. The onion is finely chopped, fried in a small amount of vegetable oil, and 2-3 tbsp is added at the end. tomato paste. The mass is crushed together with boiled red beans and herbs. Then hot spices and a little wine vinegar are added.
An excellent lean (and also dietary) snack is lean bean paste. It has a lot of protein, and the pate is very filling and tasty. It’s convenient to take it with you to work in a small jar or prepare sandwiches with aromatic spread. Be sure to try making lean bean paste according to this recipe - with the addition of peanuts. The taste is very different from the classic version. You will not regret!
Ingredients:
- Beans - 300 gr.
- Peanuts - 50-70 gr.
- Carrots - 1 pc.
- Garlic - 1-2 cloves
- Dill - 1 sprig
- Salt - 0.5 tsp. or to taste
- Spices - optional
Preparation:
Boil the carrots. You can do this in the microwave if you're in a hurry. To do this, simply wash it and dry it. Then pierce with a fork or knife in several places and cook on high power for about 5-6 minutes. When the carrots become soft, peel them.
Chop the greens and chop the garlic.
Boil the beans in any convenient way - on the stove or in a slow cooker. Or use ready-made - canned. In the second case, drain the excess liquid from the jar and rinse the beans themselves under running water (in a sieve or colander).
Grind the beans and garlic in a blender. Salt to taste and add your favorite spices if desired.
Heat the peanuts in a dry hot frying pan until golden brown. Chop or lightly punch with a blender to obtain a fairly coarse crumb.
The benefits of beans are undeniable. Nutritionists classify it as one of the 10 healthiest foods for human health. It is important that during canning, heat treatment and freezing, beans retain all their nutritional and medicinal qualities. What gives beans special value is the presence of large amounts of vegetable protein, and arginine, which lowers blood sugar levels and has an insulin-like effect on the metabolic process. My recipe is for those who have problems with breakfast, especially during Lent. Prepare bean paste according to my recipe and you will always have something to spread on bread.
You will need:
- beans 1 cup
- onion 1 piece (large)
- garlic 1 clove
- vegetable oil for frying 50-60 ml
- salt 0.5 tsp
- sugar 0.5 tsp
- ground black pepper
- ground cumin (cumin) or suneli hops
Step-by-step photo recipe:
Before cooking the beans, sort them and separate out any impurities. Usually it is recommended to soak beans in water overnight, as this actually makes them cook better. But I used a variety of beans called “Black Eye”, these beans do not require pre-soaking and cook twice as fast as other varieties.
Take 1 cup of beans, wash and fill with cold water (5 cups). Bring the beans to a boil, add salt, add sugar and simmer over low heat for about 1 hour. Other, larger varieties need to be cooked for 2 hours.
While the beans are cooking, peel and chop the onion.
Heat in a frying pan vegetable oil and fry onion over low heat. Let it brown slightly.
When the beans become soft and even slightly boiled, separate half a glass of broth, in which it was cooked, and place the beans in a colander.
Combine the boiled beans and fried onion. You can add squeezed through a press garlic. Add dry seasoning: ground cumin(cumin) or khmeli-suneli, black ground pepper. Pour it out half a glass of decoction.
Whisk everything to a homogeneous air mass. Try and add if needed salt And vegetable oil so that the pate is more tender. Beat again.
The pate is ready. Place it in a sealable container - a jar or container. Store in the refrigerator.
Bean paste is a very tasty and healthy addition to the Lenten table. Spread it on bread, toast, crackers or crispbread. Very tasty with homemade bread. Eat for breakfast with tea or for lunch with soup.
Bon appetit!
And this recipe also deserves attention →
The main difficulty that people face when trying to fast is a poor diet. You should decide in advance on a set of products, and there are many of them. You can prepare dishes from various vegetables, cereals and legumes. White bean paste can successfully replace sausage for breakfast, and white bean soup is a wonderful lunch.
There is no need to talk about the beneficial properties of beans. In terms of the content of easily digestible proteins, it easily competes with meat and fish. Moreover, it is quite possible to replace a juicy steak or fish cutlet with a handful of boiled beans. Moreover, legumes are valued for their folic acid, vitamins and fiber content. This is why bean dishes are so popular among vegetarians and fasting people.
In addition to a variety of soups and salads, you can make a very tasty and satisfying pate from beans. This simple recipe will help out on fasting days and will diversify the regular menu. Ruddy toast with it is simply delicious!
Taste Info Vegetable snacks
Ingredients
- Fresh garlic – 2-3 cloves;
- White turnip onion – 1 pc.;
- Refined olive oil – 50 ml;
- Fresh lemon juice – 1 tsp;
- Salt pepper.
How to cook White or cream beans – 300 g;
In order to reduce the cooking time of the beans, they should first be soaked in cold water for 6-8 hours. Then we wash the beans that have swollen during this time under running water, place them in a saucepan, pour new clean water 3-4 cm above the grains. Cook the beans over moderate heat with the lid closed until soft. Cooking time depends on the type of legume - small white beans with thin skin take 50 - 60 minutes, but large beans take longer to cook. 
Peel the onion and cut into half rings or cubes. Sauté in olive oil (refined) until transparent. You can replace olive oil with sunflower oil. 
Drain the liquid from the finished soft beans into a glass or cup. Grind the grains into puree using a blender, add the sauteed onion. 
Then we pass the garlic through a press and add it to the rest of the ingredients. For a soft but bright taste of bean paste, 2 medium-sized cloves of garlic are enough, but if you like it spicy, then add more. 
Next, season the dish with lemon juice, pepper, and salt. Puree the semi-finished product with a blender until smooth. We dilute the pate with bean broth to the desired consistency. Beat again and serve. 
Place the bean paste into a pastry bag fitted with a notched tip and pipe it into a bowl, as in the photo. Serve garnished with greens on toast or crackers. 
You can add different ingredients to the white bean paste to suit your taste:
- Mushrooms, preferably porcini mushrooms or boletus mushrooms;
- tomatoes – it will be very tasty with sun-dried tomatoes;
- curry and turmeric - will give a bright shade;
- nuts - you can put any, but walnuts and cashews are ideal;
- asafoetida - an aromatic spice will replace onions and garlic.
White beans are more tender and softer than other varieties, but they also need to be soaked before cooking. To soften faster, add a pinch of baking soda to the water. 
Even if you soaked the beans without soda, be sure to drain the water in which they were lying. There is nothing useful in it, but there are enough substances that will give the finished dish an unpleasant bitterness. In addition, be sure to wash and sort the legumes, removing all wrinkled and darkened fruits.
Serve your family this wonderful pate for breakfast – even those who don’t fast will appreciate its delicate taste.
An excellent dish for a Lenten breakfast is bean paste. For bread, rolls, scones, crispbreads or crackers, this pate is ideal for Lent, and good for a simple meal! Mushrooms, sesame and chickpeas, pomegranate seeds - these products emphasize the spicy taste of beans, which is why they are most often complemented with this dish. We offer several different recipes for making bean paste. Here are simple and lean options!
Recipes in the collection: 16
Finely chop the onion and sauté lightly. Place the beans in a sieve to drain! liquid. Next, grind the beans, nuts, onions and garlic in a blender, you can add a little more olive oil. Add salt and pepper to taste. You can decorate with pomegranate seeds or fresh herbs. Bon appetit!
1. I suggest you try a tender, tasty and healthy white bean paste with mint, lime and goat cheese. 2. Boil the beans until tender. Scroll it through a meat grinder along with the cheese. 3. Finely chop the mint and onion, pass the garlic through a press, add all the spices to the bean puree. 4. Grate the zest and squeeze out the juice from the lime, season the pate....
1. Soak the beans overnight. 2. In the morning, boil until done. 3. Drain the water. 4. Finely chop the onion and fry. 5. Mix all ingredients in a food processor (except pomegranate). 6. Punch until smooth. 7. Garnish with pomegranate.
I found and prepared a tender, hearty pate on another site at Lyudmila’s. Incredibly tasty when warm...it’s just hard to tear yourself away))) The pate makes a half-liter jar, it’s easy to make and can be enjoyed by those who are fasting! Soak the Mistral beans (according to the recipe, 150 g) overnight and cook until tender, preferably in advance. Let's save the broth!...
1. Boil the beans according to the instructions. 2. If required, wash the salted mushrooms and chop them into small pieces. We combine the beans with mushrooms, cilantro, oil (and also, if you want, with garlic (pepper)). There is no need to add salt, the mushrooms cope with this task. 3. Beat everything with a blender. 4. Place on toast or tartlets, as it is...
Soak the beans overnight in plenty of water. In the morning, drain the water, add new water and put it on fire, cook until tender (after the first 15 minutes of boiling, I drain the water, add fresh, cold water, add granulated sugar and cook until tender). Chop the onion and fry until soft, add mushrooms, salt and pepper, keep on low...
1. Take red beans "Kidney" "Mistral". 2. Products for pate: Kidney beans, Mistral, walnuts, butter, pepper, salt, pomegranate seeds. 3. Soak the beans in cold water and leave overnight. In the morning, drain the water, add fresh water and cook the beans until tender (1-1.5 hours). Add salt before finishing cooking. 4. Drain the beans nashito....
1. So, first of all, we need to pre-boil the beans. Soak it in cold water for two to three hours, or better yet overnight. Then boil it until the beans are cooked through. Add salt at the very end of cooking. Chop the onion and garlic and fry until translucent in a mixture of butter and olive oil. It is important not to overdo it so that...
Cook Blanche beans from Mistral according to the text on the package. It is better to cook the beans in advance. Drain the beans in a colander, but save the liquid. Using a blender, I smashed the beans into a homogeneous mass, periodically adding liquid a little at a time. In a frying pan, I fried some finely chopped garlic in sunflower oil and put it on it...
Soak beans and chickpeas separately overnight. Drain the water. And cook each separately in clean water with a bay leaf until tender (about 1 hour). Cut 1 onion into thin rings and marinate (add vinegar, sugar and salt). Finely chop the second onion. Chop the garlic. And fry them in vegetable oil. When beans and chickpeas...
Maslenitsa is over. Forgiveness Sunday passed, when everyone asked each other for forgiveness, so that, having been cleansed of sin, they could approach the beginning of Lent. My recipe today is dedicated to those who are at our post. Although, I think, not only to them... Rinse the dry beans well and soak overnight. In the morning, change the water and cook, adding a little salt...
Boil beans soaked for 5-6 hours until tender, without salt. Pass the cooled beans through a meat grinder (or grind in a blender) along with the cutlets, then add garlic, butter, salt and mix well. If the pate turns out dry, you can add cream or bean broth.
1. Soak the beans for 4 hours, drain, add fresh water and cook without salt until tender. I never add soda either when cooking legumes or when soaking them, just as I don’t sprinkle soda on the liver, soak the kidneys, etc. And I’m quite pleased with the result - the beans cook evenly and not for very long - an hour is enough for pre...
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