BLACK BEAN PâTé
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
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
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Macario Cruz Hern√°ndez
[email protected]I'm not a fan of black beans, but I'm willing to try this recipe. I'll let you know how it turns out.
Minnie Yesmeow
[email protected]This recipe is a bit too complicated for me. I think I'll try a simpler one next time.
abdul razzaqdanish
[email protected]I followed the recipe exactly, but my dish didn't look anything like the picture. I'm not sure what I did wrong.
Akande Dhikrullah
[email protected]I'm not sure what went wrong, but this recipe didn't turn out well for me. I'll have to try it again.
Jeremiah Johnson
[email protected]This recipe is the worst! I've never had such a bad meal.
Jutt Jutt
[email protected]I don't recommend this recipe. It was a waste of time and ingredients.
Juliet Salinas
[email protected]This recipe was a disaster! The beans were undercooked and the sauce was too salty.
James Nnaji
[email protected]The recipe was easy to follow, but the end result was a bit bland. I think I'll add some more spices next time.
Madalitso Nazombe
[email protected]This recipe was a bit too spicy for my taste, but I still enjoyed it.
Joseph Michael
[email protected]I wasn't sure how this recipe would turn out, but I was pleasantly surprised. It was really good!
B J Hij
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
David Gifford
[email protected]I made this recipe for a party and it was a huge hit! Everyone loved it.
Hamz Ali
[email protected]The flavors in this dish were amazing! I loved the combination of sweet, sour, and spicy.
Arman Ahmad
[email protected]This recipe was easy to follow and the end result was delicious. I'll definitely be making it again!
Thamnzo Mvulani
[email protected]I'm not a huge fan of black beans, but this recipe changed my mind. The beans were so flavorful and creamy, and the sauce was rich and tangy.
Richard Shimp
[email protected]This black bean recipe was delightful! The combination of flavors was spot-on, and the beans were cooked perfectly. I especially loved the addition of the avocado and cilantro.