Black Bean Pâté Recipes

BLACK BEAN PâTé

Black Bean Pâté image

I prefer to cook my own black beans for this pâté. With white and red beans, the difference between canned and home-cooked isn't significant enough to matter in the pâté. It does matter with the black beans, though. This tastes like a very light version of refried beans.

Provided by Martha Rose Shulman

Categories appetizer

Time 20m

Yield Serves 8 to 10

Number Of Ingredients 10

Ingredients

1 can black beans, rinsed, or preferably 1 2/3 cups cooked black beans
1/4 cup extra virgin olive oil
1/2 cup finely chopped onion
3 garlic cloves, minced
2 teaspoons cumin seeds, ground
1 teaspoon mild chili powder
2 eggs
1/4 cup finely chopped cilantro
Salt to taste about 3/4 teaspoon
Freshly ground pepper to taste

Steps:

Preheat the oven to 350 degrees. Butter or oil a 5-cup pâté tureen or baking dish, or a bread pan.
Heat 2 tablespoons of the olive oil over medium heat in a medium skillet. Add the onion. Cook, stirring, until tender, about five minutes. Add 2 cloves of the garlic, the cumin and the chili powder. Cook, stirring, until the garlic is fragrant, about one minute. Stir in the cilantro. Remove from the heat.
Turn on a food processor fitted with the steel blade, and drop in the remaining clove of garlic. When the garlic is chopped and adhering to the sides of the bowl, stop the food processor and scrape down the bowl. Place the beans and eggs in the food processor, and turn on the machine. Add the remaining 2 tablespoons of olive oil, and process until smooth. Add the onion mixture, and pulse to combine. Season to taste with salt and pepper. Scrape into the prepared baking dish, and cover tightly.
Bake for 40 to 45 minutes until the pâté is set and the top is just beginning to color. Remove from the heat, and allow to cool. For best results, refrigerate overnight. Serve at room temperature or cold.

Nutrition Facts : @context http, Calories 127, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 161 milligrams, Sugar 0 grams, TransFat 0 grams

GINGER BLACK BEAN PATE

Ginger Black Bean Pate image

This faux pate is excellent on crackers, bread and served with something acidic and savory, like Asian style pickles.

Provided by Member 610488

Categories Spreads

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 cup cooked black beans
1 tablespoon tamari
1/2 teaspoon chili paste
1 tablespoon spelt flour
2 tablespoons sesame oil, divided
2 garlic cloves, minced
1 teaspoon fresh ginger, minced
1/4 teaspoon sea salt

Steps:

Mash beans with a potato masher. Add in the tamari and chili paste. Stir well.
Stir in the flour and 1/2 tbsp sesame oil. Mix well.
In a hot skillet, heat the oil to sizzling and then stir-fry the garlic, ginger and sea salt for 2 minutes, stirring constantly.
Add the garlic-ginger mixture to the mashed beans and combine thoroughly.
Refrigerate but do not freeze until ready to serve. Serve with crackers or bread and also vegetables.

Nutrition Facts : Calories 244.4, Fat 14.1, SaturatedFat 2.1, Sodium 794.9, Carbohydrate 22.1, Fiber 7.6, Sugar 0.2, Protein 8.8

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