Black Bean & Greek Olive Pate With Walnuts Recipe




Black Bean & Greek Olive Pate With Walnuts Ingredients


FORMATTED BY LISA CRAWFORD

1/2 cup dry black beans (1 1/4c cooked)
2 tsp olive oil
1/4 onion, finely chopped
1 cl garlic, finely chopped
1/4 lb fresh mushrooms, sliced
1/2 cup walnuts
12 kalamata olives, pitted and chopped
1/4 tsp dried thyme
1/4 tsp pepper
1 pimento slices

A Recipe for
Black Bean & Greek Olive Pate With Walnuts

 

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Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.




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Black Bean & Greek Olive Pate With Walnuts

Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.







Black Bean & Greek Olive Pate With Walnuts Directions

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. Cook in soaking water over medium heat until very tender, about
1 hour, then drain and puree in a food processor. 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. 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. Garnish with pimento slices and serve
with chips and crackers.

Nutritional info per 1/4 cup: 107 cal; 5g pro, 9g carb, 7g fat(51%),
2.1g fiber, 123mg sodium

Source: The High Road to Health by Lindsay Wagner and Arian Spade
Miami Herald, 10/5/95

Serves: 2

 

 

 

 

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