Bean pate with prunes in cognac

10 servings

123 minutes

Bean pâté with prunes in cognac is a refined dish of Caucasian cuisine that combines the rich flavor of legumes, sweet fruity notes, and a light noble bitterness of cognac. The recipe's origins trace back to the traditions of mountainous regions where beans served as a primary protein source and prunes added depth to the flavor. The velvety consistency of the pâté is created by finely grinding beans with sautéed onions, while the cognac-soaked prunes provide a sophisticated fruity aftertaste. This dish is perfect as an appetizer with fresh bread, toasts, or lavash.

Energy value per serving

• Calories: 81.7
• Proteins: 2.9g
• Fats: 2g
• Carbohydrates: 11.1g

Ingredients

• Dry red beans: 300 g
• Onion: 1 head
• Prunes: 100 g
• Cognac: 2 tbsp
• Salt: to taste
• Freshly ground black pepper: to taste
• Sunflower oil: 1 tbsp

Cooking steps

1. Soak the beans overnight.

   Required ingredients:

   • Dry red beans: 300 g

2. Change the water and simmer for about 2 hours.

   Required ingredients:

   • Dry red beans: 300 g

3. Pour boiling water over prunes for 2-3 minutes.

   Required ingredients:

   • Prunes: 100 g

4. Cut the soaked prunes into small pieces.

   Required ingredients:

   • Prunes: 100 g

5. Next, these pieces need to be soaked in cognac for 10-15 minutes.

   Required ingredients:

   • Cognac: 2 tablespoons

6. Drain the beans, but do not discard the water.

   Required ingredients:

   • Dry red beans: 300 g

7. Chop and fry the onion, but it shouldn't be like boiled.

   Required ingredients:

   • Onion: 1 head
   • Sunflower oil: 1 tablespoon

8. Grind the beans with onion to a creamy consistency, adding water from the beans, and add prunes.

   Required ingredients:

   • Dry red beans: 300 g
   • Onion: 1 head
   • Prunes: 100 g

9. Sprinkle with pepper.

   Required ingredients:

   • Freshly ground black pepper:  to taste

10. To salt.

    Required ingredients:

    • Salt:  to taste