Bean pate
4 servings
180 minutes
Bean pâté is a true find for health food enthusiasts and gourmets. This recipe from European cuisine is based on a mix of beans, peas, chickpeas, and lentils that create a rich flavor and creamy texture. Ancient civilizations used legumes as an energy source, while modern chefs have enhanced them with nuts, yogurt, and aromatic spices to turn the pâté into a gourmet dish. Fried onions and walnuts add a light sweetness and nutty note, while garlic reveals depth of flavor. This pâté is perfect for breakfast, snacks or as an appetizer on a festive table and can be served hot or cold. Spread on crispy bread or crackers, it becomes a true delight.
1
Rinse the bean mix, cover with water, and let it sit for 5 hours.
- Beans: 100 g
- Dried peas: 100 g
- Chickpeas: 100 g
- Lentils: 100 g
2
After the legumes swell, change the water, place on the stove, bring to a boil and simmer until cooked (2–2.5 hours).
3
Chop the onion and sauté in vegetable oil until golden.
- Onion: 0.5 piece
- Vegetable oil: 1 tablespoon
4
Roast the nuts in a dry pan.
- Walnuts: 50 g
5
Mix the prepared bean mixture with nuts, garlic, yogurt, oil, and fried onions. Add salt and pepper to taste. Blend everything until smooth.
- Beans: 100 g
- Dried peas: 100 g
- Chickpeas: 100 g
- Lentils: 100 g
- Walnuts: 50 g
- Garlic: 2 cloves
- Plain (natural) yoghurt: 1 tablespoon
- Vegetable oil: 1 tablespoon
- Onion: 0.5 piece
- Salt: to taste
- Ground black pepper: to taste
6
Place the pâté on a plate and garnish to taste. It can be served hot or cold.
