Red bean pate with mushrooms
10 servings
40 minutes
Red bean and mushroom pâté is a refined dish of Armenian cuisine, featuring a rich flavor and velvety texture. Its recipe has roots in traditions where beans were valued for their nutrition and mushrooms added depth of flavor. Slowly cooked beans become tender, while sautéed onions and mushrooms fill the pâté with subtle caramel and earthy notes. Lemon juice adds a light tanginess, enhancing the rich taste. Perfect as a spread on fresh bread or a nutritious snack, it suits both everyday and festive tables. Vegetarians especially appreciate it for its heartiness and naturalness. This pâté embodies the harmony of simple ingredients and deep flavor enjoyment.
1
Soak the beans for 6 hours. Then rinse and change the water.
- Red kidney beans: 300 g
2
Cook on low heat for 2 hours.
3
Strain, but do not pour out the water from the beans.
4
Chop the onion.
5
Fry the onion until golden brown. It's important not to overcook it, or it will taste bitter.
- Onion: 1 head
- Vegetable oil: 6 tablespoons
6
Clean the mushrooms and slice them.
7
Fry the mushrooms for 6–10 minutes.
- Button mushrooms: 200 g
- Vegetable oil: 6 tablespoons
8
Chop the beans after adding mushrooms and onions. It should result in a creamy mass. To achieve a smoother consistency, add the water in which the beans were boiled.
- Red kidney beans: 300 g
- Onion: 1 head
- Button mushrooms: 200 g
- Vegetable oil: 6 tablespoons
- Red kidney beans: 300 g
9
Add lemon juice to the pâté.
- Lemon juice: 1 tablespoon
10
Add salt and pepper to taste. Mix until smooth and chill.
- Salt: to taste
- Freshly ground black pepper: to taste