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Black-eyed Bean Pate

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Black-eyed Bean Pate

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

20 min(s)

Porções

1 servings

  • Ingredients
  • Recipe
  • Black-eyed Beans1.5 cup
  • Cooking water1/2 cup
  • Garlic Clove3 unit(s)
  • Flaxseed2 tablespoon
  • Juice of half a lemon1/2 unit(s)
  • Extra virgin olive oil3 tablespoon
  • Salt1 to taste
  • Black pepper1 to taste
  • Smoked paprika1 to taste
  • Parsley1 to taste
  • Curry1 to taste
  1. When I decided to become a vegetarian, in 2015, I didn't find it difficult to abandon beef, pork, chicken, etc. After all, they hurt me so much, attacked my gastritis so much, which was a great release. But... I found it difficult to abandon the fish. I have always been very fond of fish and tuna was my favorite. I missed that classic tuna paste with mayonnaise. I made this recipe unpretentiously, it would just be a bean pate, I didn't imagine that I would find in it the PERFECT substitute for tuna pate, only better. I can't explain what exactly brought this characteristic flavor to the pastinha, but I can guarantee that it was very similar. Black-eyed Bean Pate: I mixed everything (except the cooking water) inside the blender and I was hitting it little by little, in the "pulse" function, I entered the water little by little and kept pulsing until I reached the desired texture. Always stirring with a spoon during the process. That simple.
  2. To increase the durability, transfer the pâté to a very dry glass jar, sterilized in boiling water. From the second to the third day, the pâté becomes even more delicious, improving, incorporating the flavors and gaining an incredible texture. It lasts for 7 days closed in the fridge and can be served with breads, breadsticks, biscuits to serve as a filling for quiches and pies. It is worth it! 😋

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