Bean pate with smoked lard

Bean pate is a tasty and healthy snack with a high content of protein and fiber. It turns out to be filling, tender and aromatic. The pate can be spread on slices of fresh bread, pancakes or sheets of lavash. For a buffet, you can fill waffle or shortbread tartlets with bean pate.

You can make a lean version of bean pate by excluding lard and chicken egg. Instead, you can add fried mushrooms with onions to the pate. You will get a very tasty and satisfying vegetarian dish.

I recommend making pate from white beans, because they have a less pronounced taste and a softer structure compared to red beans.

Ingredients for making bean pate with smoked lard:

Recipe for bean pate with smoked lard

Step by step instructions:

1. Boil the beans until tender. To make them cook faster, pre-soak the beans in cold water. There is another way to quickly cook beans. To do this, fill them with cold water and bring to a boil.

2. Then drain the boiling water, pour cold water over the beans again and add a tablespoon of vegetable oil. Continue cooking the beans under the lid until soft for 40-50 minutes.

3. Strain the finished beans from the water, discard in a colander and cool to room temperature.

4. Boil the chicken egg hard, cool, peel. Wash the carrots, boil in the peel until done, cool to room temperature. Peel the garlic cloves.

5. Peel the carrots, cut into large pieces. Peel the smoked lard, chop coarsely.

6. Pass the boiled beans through a meat grinder with a fine grate.

7. Grind all the other ingredients in the same way, add them to the beans.

8. Salt the mixture to taste, season it with black pepper and smoked paprika.

9. Mix the pate until smooth.

10. Transfer the finished snack to a glass container, seal it tightly with a lid and store in the refrigerator.

Spread the bean pate on pieces of fresh baguette, garnish with fresh herbs and serve as an appetizer.

Bon appetit!

Try cooking:

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Sprat pate with hard cheese and sautéed vegetables