Kidney Beans Paté

1 comment

… with sunflower seeds.

40 grams of dried kidney beans (or 80 gr if canned)
1 tbsp of sunflower seeds
1 teaspoon of soy sauce
1 teaspoon of extra virgin olive oil
2 teaspoons of water
1 teaspoon of chopped parsley
1 teaspoon of minced onion (but it’s up to your taste)
1 pinch of minced garlic (also dried garlic, previously rehydrated)

After soaking the beans overnight, cook them in plenty of water for an hour, adding salt halfway through cooking. Let them cool, then place all ingredients in blender and blend them well, until the paste will be nice, creamy and smooth. Transfer into a bowl and let it stand for about an hour.

Chef: LeananSidhe from VeganBlog

  1. saffron 24 August 2011 at 14:04

    That’s definitelt a good idea. I often make beans pate’ but I always feel something’s missing… maybe the answer could be seeds

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