Black bean and greek olive pate with walnuts Recipe

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Black bean and greek olive pate with walnuts

Artist:	_	Yield:	2
Categories:	Appetizers, Eastern European, Greek, Nuts, Terrines / Mousses & Pates, Vegetarian, Walnuts	Rating:	0
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Ingredients:

		FORMATTED BY LISA CRAWFORD
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 ?cup: 107 cal; 5g pro, 9g carb, 7g fat(51%), 2.1 g fiber, 123mg sodium