Black bean and greek olive pate with walnuts

2 Cups

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 Posted to MM-Recipes Digest V3 #225 Date: 19 Aug 96 00:06:50 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@...>

Related recipes