Bean pate
3 servings
70 minutes
Recipe taken from the magazine "1000 tips for the cook.
1
Rinse the beans, cover with cold water in a 1:3 ratio, and leave overnight.
- White beans: 1 glass
2
In the morning, drain the water and rinse the beans under running water.
- White beans: 1 glass
3
Pour into a pot, fill with cold water, and set to boil.
- White beans: 1 glass
4
Cook the beans for about 1 hour until soft.
- White beans: 1 glass
5
Add salt 5-10 minutes before the cooking is finished.
- Salt: to taste
6
Drain the water, leaving a little bit.
- White beans: 1 glass
7
Chop the onion into small cubes and grate the carrot on a fine grater.
- Onion: 1 head
- Carrot: 1 piece
8
Slice the mushrooms.
- Button mushrooms: 150 g
9
Fry the onion in vegetable oil until golden, then add the carrot and fry together with the onion.
- Onion: 1 head
- Carrot: 1 piece
- Vegetable oil: to taste
10
Add salt and pepper during frying.
- Salt: to taste
- Ground black pepper: to taste
11
Sauté the mushrooms separately, seasoning with salt and pepper.
- Button mushrooms: 150 g
- Salt: to taste
- Ground black pepper: to taste
12
Place the cooked beans, onion, and carrot in a blender and puree.
- White beans: 1 glass
- Onion: 1 head
- Carrot: 1 piece
13
Adjust the consistency of the puree with the water from boiling the beans.
- White beans: 1 glass
14
Add the sautéed mushrooms, blend everything together, leaving small pieces of mushrooms whole.
- Button mushrooms: 150 g
15
Transfer the pâté to a convenient container with a lid.
