White Bean and Vegetable Pate
Appetizers Simple Recipes Fasting Recipes Budget Recipes Vegetables Gluten-Free Recipes
As soon as I emptied the jar, I filled it with another bean pate. This time it is vegan. It has a really nice color. If you add a bit more water when blending, you get a flavorful and creamy whipped bean spread.
Ingredients
450g cooked white beans
150ml bean cooking water
1 boiled carrot
1 large onion
2 tablespoons pepper paste
2 tablespoons tomato paste
1 teaspoon sweet paprika
1/4 teaspoon dried thyme
80ml oil
salt, black pepper
How to prepare white bean and vegetable pate
- Cook the white beans according to the instructions here (you need about 200g dried white beans). When boiling, I added 1 carrot cut into large pieces (to be added to the pate), 1/2 small onion and 1 bay leaf. After cooking, let the beans cool in their cooking water. The beans can be cooked 2-3 days ahead and kept refrigerated in their cooking water.
- Add the chopped onion to the hot oil and saute over low heat until very soft (about 10 minutes). Sprinkle with a little salt to help it soften faster.
- Add the pastes (tomato and pepper) and saute for another 2-3 minutes to caramelize a bit. Towards the end, add the crumbled dried thyme and paprika. Reserve 1 tablespoon of oil from this mixture.
- Put the beans, the carrot boiled with the beans, and the sauteed onion mixture in a food processor. Blend well until you get a paste. If the paste is too firm, gradually add the bean cooking water - this will help it blend even better (I added 100ml water). Blend until you have a very smooth paste.
- Season with salt and add black pepper. Put the pate in a jar and add the reserved oil from step 3 on top. I served it with rye bread.
