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.
1
Soak the beans overnight.
- Dried red kidney beans: 300 g
2
Change the water and simmer for about 2 hours.
- Dried red kidney beans: 300 g
3
Pour boiling water over prunes for 2-3 minutes.
- Prunes: 100 g
4
Cut the soaked prunes into small pieces.
- Prunes: 100 g
5
Next, these pieces need to be soaked in cognac for 10-15 minutes.
- Cognac (brandy): 2 tablespoons
6
Drain the beans, but do not discard the water.
- Dried red kidney beans: 300 g
7
Chop and fry the onion, but it shouldn't be like boiled.
- 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.
- Dried red kidney beans: 300 g
- Onion: 1 head
- Prunes: 100 g
9
Sprinkle with pepper.
- Freshly ground black pepper: to taste
10
To salt.
- Salt: to taste