Armenian Bean and Walnut Pate
1 hour 30 min. Recipe Yield:
700 g Difficulty:
Medium recipe
Armenian bean and walnut pate is a recipe of Armenian cuisine, no one will ever say that there is no meat in the pate. Beans are very well and harmoniously combined with nuts, garlic and herbs. Thanks to butter, the pate is not dry, but tender. Such a plow is very good to spread on bread and sprinkle with finely chopped herbs on top.
Recipe Ingredients
Cooking Recipe
For the Armenian bean and walnut pate recipe, soak beans, preferably red, in cold water for 12 hours, preferably overnight. Boil the swollen beans until tender, and then put them on a sieve and let the water drain.
Scroll the boiled beans in a meat grinder 2 times with garlic and cilantro. Salt and pepper the bean mass and knead well by hand, you can even knock it out.
On dense polyethylene, lubricated with vegetable oil, lay out the bean mass and form a rectangular layer 5-7 mm thick. Spread softened butter on the bean paste, or cut the butter into thin layers and put on the paste.
Gently lifting the film, roll the pate into a roll, pressing each turn. Wrap the rolled pate in cling film and place in the refrigerator to set. It is better to leave pate overnight, and then cut into 1 cm slices, put on a dish, decorate with herbs and bring to the table.