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Black bean and greek olive pate with walnuts
 
Category: Appetizers
Yield: 2 cups
 

1/2 cup

Dry black beans (1 ¼c -cooked)

2 tsp

Olive oil

1/4

Onion, finely chopped

1 cl

Garlic, finely chopped

1/4 lbs

Fresh mushrooms, sliced

1/2 cup

Walnuts

12

Kalamata olives, pitted and -chopped

1/4 tsp

Dried thyme

1/4 tsp

Pepper
Pimento slices
 
Procedures
 
  1. 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.
  2. Cook in soaking water over medium heat until very tender, about 1 hour, then drain and puree in a food processor.
  3. Heat the oil over medium heat and saute the onion until soft, about 3 minutes, add the garlic and cook 1 minute.
  4. Add the mushrooms, cover and cook 5 minutes.
  5. Remove from heat.
  6. Place the walnuts in a blender or food processor and grind to the consistency of cornmeal.
  7. Combine the sauteed vegetables, ground nuts, chopped olives, thyme and pepper in a blender or food processor until fairly smooth but not creamy.
  8. Spoon into a serving dish and chill.
  9. Garnish with pimento slices and serve with chips and crackers.
  10. Nutritional info per ¼ cup: 107 cal; 5g pro, 9g carb, 7g fat(51%), 2.1 g fiber, 123mg sodium