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BEAN PATE

  • 1serving

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B9, C, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 c AM 

  2. 7 Bean and Barley

  3. 1/4 c Cooking liquid from beans

  4. 1 c Minced fresh parsley

  5. 1/2 c Tahini

  6. 5 tb Lemon juice

  7. 1/4 c AM Olive Oil

  8. 1 Garlic clove (juice from)

  9. 1/2 ts Cumin

  10. 1/2 ts Onion powder

  11. 1 ds Cayenne pepper; OR...

  12. 1/4 ts -Chili powder

  13. Sea salt 

  14. Sliced black olives

Instructions Jump to Ingredients ↑

  1. Puree the cooked beans, using the liquid as needed to make a smooth puree.

  2. Combine the puree with the remaining ingredients except the olives. The mixture should be thick. Chill, covered, for at least 1 hour. Garnish with olives, if desired and serve as an hor d’euevre with whole wheat bread or crackers.

  3. Source: Arrowhead Mills ‘Homestyle 7 Bean and Barley Soup Mix’ tri-fold Reprinted by permission of Arrowhead Mills, Inc.

  4. Electronic format courtesy of: Karen Mintzias —–

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