Ingredients Jump to Instructions ↓

  1. 1/2 cup 80g / 2.8oz Dry black beans -

  2. - cooked)

  3. 2 teaspoons 10ml Olive oil

  4. 1/4 Onion - finely chopped

  5. 1 Garlic - finely chopped

  6. 1/4 lb 113g / 4oz Fresh mushrooms - sliced

  7. 1/2 cup 118ml Walnuts

  8. 12 Kalamata olives - pitted and 1/4 teaspoon 1 1/3ml Dried thyme

  9. 1/4 teaspoon 1 1/3ml Pepper

  10. Pimento slices

Instructions Jump to Ingredients ↑

  1. 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.

  2. Cook in soaking water over medium heat until very tender, about 1 hour, then drain and puree in a food processor.

  3. 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.

  4. 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.

  5. Garnish with pimento slices and serve with chips and crackers.


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