Bean pate

Bean pate
Category: Cold meals and snacks
Ingredients
Beans 2 tbsp
Water
Onion
Lard
Spices (mixture of peppers)
Sugar 1/4 tsp.
Salt
Cooking method

Boil the pre-soaked white beans in a small amount of salted water until cooked. We drain the water, leaving a little on the bottom.
Fry 2/3 of a large onion in lard or other fat of your choice (but tastes best on lard) until golden brown. It is important not to overcook the onion and not spare fat.
Finely chop 1/3 onion (raw) and put in a bowl with beans. Pour the fried onions there. Add spices (a mixture of peppers), sugar and salt if necessary. We turn all this into a homogeneous mass with the help of a blender and eat it for health.

Note
Just cooked one of my family's favorites, "Jewish Pate." Looking at the blissful faces of the household, I decided to share the recipe, maybe I'll make someone else happy. The recipe has been inherited from us for many years.

You can swallow your tongue with freshly baked bread.

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[Summer resident]

Summer resident, really tasty, I often do this, but instead of freshly boiled beans, I put canned beans, white, red, other legumes, even chickpeas.
It turns out a whole palette of tastes, you can play with them ...

Canned is not so tender. I tried and settled on this recipe as a basic one, and for a change I sometimes dabble in ingredients, but my family recognizes only "classics"

Just cooked one of my family's favorites, "Jewish Pate." Looking at the blissful faces of the household, I decided to share the recipe, maybe I'll make someone else happy. The recipe has been inherited from us for many years. So:
Boil 2 cups of pre-soaked white beans in a little salted water until cooked. We drain the water, leaving a little on the bottom.
Fry 2/3 of a large onion in lard or other fat of your choice (but tastes best on lard) until golden brown. It is important not to overcook the onion and not spare fat.
Finely chop 1/3 onion (raw) and put in a bowl with beans. Pour the fried onions there. Add spices (pepper mixture), 1/4 tsp. sugar and salt if necessary. We turn all this into a homogeneous mass with the help of a blender and eat it for health. You can swallow your tongue with freshly baked bread

And in our family, boiled eggs are added to this pate ...

Summer resident, Tanyusha, please tell me 2 glasses of dry or boiled beans?

I thought, most likely dry.

Tanya, thank you for the delicious pate, since my beans were pre-cooked in unknown proportions, about three handfuls, then yesterday I was tormented, how much I needed to take, I had to do it by eye. It turned out very tasty, when I took the sample, the dog rushed in and began to look so plaintively that I had to give her too. I liked it very much, +1!

Summer resident, Tanyusha, please tell me 2 glasses of dry or boiled beans?

I thought, most likely dry.

Vikochka, while Tanya is not in touch. I will answer. It's just that this is also one of our favorite dishes for many years.
As such, there are no proportions, everything is done by eye. there is one subtlety. The water in which the beans were boiled is drained but not poured out. When the beans are twisted (there were no such blenders before) in a meat grinder, then add a little bit of this water to the beans. And when it hardens, then without this water it can be like putty.
She shared her many years of experience. It's just that before, when I shared such a recipe, I did not emphasize such a detail. And my friends could not understand why I was so gentle, but they did not.

Chucky, let me kiss you for your explanations, but yesterday I began to grind it in a combine harvester, and it is thick, let me also heat the lard and add it for tenderness (Tanya wrote in the recipe that it is necessary not to save on lard), then everything was crushed. All the same, there are some details, without which the dish may not work, thanks, dear, for the hint with some water.

Enjoy it !!! This is a delicious pate !!! Especially from the varieties of bombs.

Enjoy it !!! This is a delicious pate !!! Especially from the varieties of bombs.

Chucky, what kind of bomb? Yesterday I cooked from white beans, in finished form it turned out like lard twisted with salt and pepper, if someone treated me, then I would not believe in life that this is from beans: crazy: and it smells like bacon.

Gabi. I'll be honest. which I have never done on lard. Only on rast. oil.
The bomb is a small round bean variety. That's what our grandmothers call her. The taste also depends on the variety of beans. I like the white ones.

Gabi. I'll be honest. which I have never done on lard. Only on rast. oil.

I am adopting it, thanks again!

[chaki2005]

Oh, how many interesting things I missed while sitting in my village, sometimes without light, sometimes without the Internet
chaki2005 Thank you so much for the tips, I also forgot to write about this subtlety with the broth. Just when you cook a dish for many years, it seems that everything is clear to everyone. Paste can only be cooked with lard and vegetable oil. A very special taste for not ghee.

Dear ones, cook for health and please your loved ones

Tanya, I also used to share this recipe on the machine. Until they asked me: Why is yours so gentle, and ours is stone?
Therefore, now on the machine everything is clarified.

Really delicious pate.

I remember in the 90s, when I studied at the institute, they did this. As Pakat said (which makes from different beans), I made from red. Only I add some more garlic.

And it is absolutely true for his bread for bread.

Thank you Summer resident, Tanyusha, for reminding this recipe, I have long forgotten about it.