Red bean pate
4 servings
60 minutes
Red bean pâté is a fragrant dish of Georgian cuisine that impresses with its unusual taste and rich texture. The beans become tender through long soaking and cooking, easily turning into a smooth puree. A mix of fresh herbs, onions, prunes, and pine nuts gives the pâté a complex, slightly sweet and nutty flavor with spicy notes of adjika. This pâté is perfect as an appetizer, especially paired with Georgian bread or lavash, and can also serve as an excellent side dish for meat dishes. Its rich taste and health benefits make it a popular choice among plant-based cuisine lovers. The simplicity of preparation and availability of ingredients make red bean pâté a versatile dish for everyday menus.
1
Soak the beans overnight.
- Red kidney beans: 200 g
2
Boil the beans for 1.5 hours until cooked and let them cool.
- Red kidney beans: 200 g
3
In a blender, chop the onion, greens, prunes, pine nuts, and adjika, adding water as needed to prevent the mixture from being dry. Also blend the beans until smooth.
- Onion: 2 heads
- Parsley: 0.2 bunch
- Prunes: 8 pieces
- Pine nuts: 2 tablespoons
- Adjika: 1 teaspoon
- Water: to taste
- Dill: 0 g
- Cilantro: 0.2 bunch
4
Mix everything, adding salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
