Black bean & greek olive pate with walnuts

Ingredients

Quantity		Ingredient
½	cup	Dry black beans (1 1/4c cooked)
2	teaspoons	Olive oil
¼		Onion; finely chopped
1	clove	Garlic; finely chopped
¼	pounds	Fresh mushrooms; sliced
½	cup	Walnuts
12		Kalamata olives; pitted and chopped
¼	teaspoon	Dried thyme
¼	teaspoon	Pepper
		Pimento slices

Directions

FORMATTED BY LISA CRAWFORD

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 ¼ 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

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