Black Bean & Greek Olive Pate With Walnuts Recipe
Recipe Ingredients
FORMATTED BY LISA CRAWFORD
1/2 cup dry black beans (1 1/4c cooked)
2 tsp olive oil
1/4 onion, finely chopped
1 cl garlic, finely chopped
1/4 lb fresh mushrooms, sliced
1/2 cup walnuts
12 kalamata olives, pitted and chopped
1/4 tsp dried thyme
1/4 tsp pepper
1 pimento slices
Recipe Preparation
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%),
2.1g fiber, 123mg sodium
Source: The High Road to Health by Lindsay Wagner and Arian Spade
Miami Herald, 10/5/95
Servings: 2
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