Russian White Bean Pate

This is very plain pate with just four ingredients, ok, five – I forgot salt. No spice. Just plain pate with plain taste. Remind hummus, but much easier to make and cheaper too. Cooked beans works better, but canned good too. Serve it hot like side dish, with gravy or tomato sauce, or use it like dip with chips or crackers, or use it for sandwich or wraps filling.

Russian White Bean Pate

Yield: 4 serving

2 cups cooked white beans (I used small white beans, it’s less calories)
1 medium onion, diced (I used red onion)
1 tbsp. butter
1-2 garlic cloves
salt to taste

Follow the instructions on the package to cook dry beans. I used quick-soak method – cover beans with in several inches of boiled water, then cover and let stay an hour. Then simmer, covered, until soft (about 1 – 1 1/2 hour). In this step I divide beans in small containers, let cool and then freeze it.

Sauté diced onion with butter until golden and soft, mush onions and cooked beans or blend it until smooth in blender, add some hot water or water from cooked beans for right consistency, add mashed with salt garlic, mix well. Add salt to taste. Some add lemon juice or chopped parsley to pate if needed.

1 serving is about 150 calories

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