Black Bean & Greek Olive Pate With Walnutsappetizers ----FORMATTED BY LISA CRAWFORD---- 1/2 cup dry black beans (1 1/4c cooked) 2 teaspoon olive oil 1/4 onion; finely chopped 1 centiliter garlic; finely chopped 1/4 lb fresh mushrooms; sliced 1/2 cup walnuts 12 kalamata olives; pitted and chopped 1/4 teaspoon dried thyme 1/4 teaspoon pepper 1 pimento slices 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 1/4 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 |
