Black Bean And Greek Olive Pate With Walnuts
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegan | Appetizers, Miamiherald, Vegan | 2 | Cups |
INGREDIENTS
| 1/2 | c | Dry black beans, 1 1/4c |
| cooked | ||
| 2 | t | Olive oil |
| 1/4 | Onion, finely chopped | |
| 1 | Garlic, finely chopped | |
| 1/4 | lb | Fresh mushrooms, sliced |
| 1/2 | c | Walnuts |
| 12 | Kalamata olives, pitted and | |
| chopped | ||
| 1/4 | t | Dried thyme |
| 1/4 | t | Pepper |
| Pimento slices | ||
| 2 | g fiber, 123mg sodium |
INSTRUCTIONS
Soak the beans in 2 cups of water overnight or combine them with 2 cups of water in a saucepan, boil for 2 minutes, and let stand 1 hour. Cook in soaking water over medium heat until very tender, about 1 hour, then drain and puree in a food processor. Heat the oil over medium heat and saute the onion until soft, about 3 minutes, Add the garlic and cook 1 minute. Add the mushrooms, cover and cook 5 minutes. Remove from heat. PLace the walnuts in a blender or food processor and grind to the consistency of cornmeal. Combine the sauteed vegetables, ground nuts, chopped olives, thyme and pepper in a blender or food processor until fairly smooth but not creamy. Spoon into a serving dish and chill. Garnish with pimento slices and serve with chips and crackers. Nutritional info per 1/4 cup: 107 cal; 5g pro, 9g carb, 7g fat(51%), Source: The High Road to Health by Lindsay Wagner and Arian Spade Miami Herald, 10/5/95 Posted to MM-Recipes Digest V3 #225 Date: 19 Aug 96 00:06:50 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 687
Calories From Fat: 308
Total Fat: 35.7g
Cholesterol: 146.2mg
Sodium: 862.7mg
Potassium: 1343.6mg
Carbohydrates: 27.1g
Fiber: 11.7g
Sugar: 4.4g
Protein: 68.6g