Helen Rennie | Black Bean and Walnut Pâté @helenrennie | Uploaded 2 years ago | Updated 1 hour ago
Black Bean and Walnut Pâté
Serves 8 as a snack
460g (2.5 cups) drained cooked black beans (see recipe below)
100g (1 cup) walnuts
2 garlic cloves
3 Tbsp butter
1 Tbsp pomegranate molasses (affiliate link: amzn.to/3beLQpY)
Salt and pepper to taste
Preheat the oven to 350F (180C). Spread the walnuts on a small baking sheet and roast in the oven until aromatic, about 10 min. Puree all the ingredients in a food processor adjusting the texture as necessary with a bit of the bean cooking liquid (or water if using canned beans). Refrigerate for a couple of hours before serving to firm it up. Drizzle with pomegranate molasses and serve with pita chips.
Pita chips:
Cut the pita into triangles. Brush liberally with olive oil on both sides. Sprinkle the top with some zaatar (affiliate link: amzn.to/3bcD3ow) if desired. Spread on a baking sheet and bake at 350F (180C) until crisp, 7-12 min.
How to cook black beans:
Option 1: Open two 15 oz cans of black beans and drain
Option 2: Put 1 Lb of rinsed dry black beans into an instant pot or a pressure cooker. Add 8 cups of cold water and 12g salt or to taste. Pressure cook on high pressure (it’s called “More” on the InstantPot) for 30 min with natural release. Let cool completely before draining and using.
Option 3: Same measurements as Option 2, but use the InstantPot’s Slow Cook “More” function for 12 hours. Here is more about this method: youtu.be/aiUcygy6W_s
Support my channel
patreon.com/helenrennie
My cooking classes in the Boston area:
http://www.helenrennie.com
FACEBOOK: facebook.com/HelensKitchenCooking
INSTAGRAM: instagram.com/helen.rennie
Black Bean and Walnut Pâté
Serves 8 as a snack
460g (2.5 cups) drained cooked black beans (see recipe below)
100g (1 cup) walnuts
2 garlic cloves
3 Tbsp butter
1 Tbsp pomegranate molasses (affiliate link: amzn.to/3beLQpY)
Salt and pepper to taste
Preheat the oven to 350F (180C). Spread the walnuts on a small baking sheet and roast in the oven until aromatic, about 10 min. Puree all the ingredients in a food processor adjusting the texture as necessary with a bit of the bean cooking liquid (or water if using canned beans). Refrigerate for a couple of hours before serving to firm it up. Drizzle with pomegranate molasses and serve with pita chips.
Pita chips:
Cut the pita into triangles. Brush liberally with olive oil on both sides. Sprinkle the top with some zaatar (affiliate link: amzn.to/3bcD3ow) if desired. Spread on a baking sheet and bake at 350F (180C) until crisp, 7-12 min.
How to cook black beans:
Option 1: Open two 15 oz cans of black beans and drain
Option 2: Put 1 Lb of rinsed dry black beans into an instant pot or a pressure cooker. Add 8 cups of cold water and 12g salt or to taste. Pressure cook on high pressure (it’s called “More” on the InstantPot) for 30 min with natural release. Let cool completely before draining and using.
Option 3: Same measurements as Option 2, but use the InstantPot’s Slow Cook “More” function for 12 hours. Here is more about this method: youtu.be/aiUcygy6W_s
Support my channel
patreon.com/helenrennie
My cooking classes in the Boston area:
http://www.helenrennie.com
FACEBOOK: facebook.com/HelensKitchenCooking
INSTAGRAM: instagram.com/helen.rennie
