Bean Paté

Mom and Mrs. Claus 12/09

I have said this before, but let me reiterate again what (I think) foodies who cook experience. When we are out and about and see a food item in a store, like a prepared meal, side item, etc, our mind automatically goes to, ?I can do that.? So, you can imagine how I couldn't wait to get home (to Atlanta) to recreate a pate I saw in a market near my mom's place.

Excitement does not accurately express my emotions when I mix up a magnificent meatless meal. Now, you know I do enjoy a good piece of animal protein. However, animal proteins don't reciprocate any admiration toward me. Sad, really.

Well....protein's loss! Ha! Anyway, now that I am home and staying put for a little while, I need to get back to clean eating. My NY trip was filled with carb-loaded food and drink and I have packed on 5 lbs since leaving the mountains. To help my tastebuds out and vary my eating a bit, I wanted to add some flavor to my egg white and cottage cheese fest. Here's a bean paté that, if I am not careful, will sit and eat with a spoon. That much bean intake could get a girl in trouble. Ha!!! Not to worry, though. There is always Beano! So, once made, this paté is great on crackers, as a spread on a sandwich or wrap, or on a quesadilla! Add or subtract ingredients/measurements as you prefer. I think I will add some green olives next time!

Bean Paté

Yields a lot!
1 15-ounce can chick peas/garbanzo beans, drained and rinsed
1 15-ounce can black beans, drained and rinsed
1 15-ounce can white beans, drained and rinsed
1 cup frozen lima beans, blanched and cooled
½-1 cup sundried tomatoes (in oil), diced
1 Tbsp. garlic, minced
1 Tbsp. dried onion flakes
1 teaspoon Creole Seasoning1/2 teaspoon hot pepper sauce (optional)1/2 teaspoon ground cumin
salt/pepper to taste
up to ¼ cup vegetable broth or water

Toss all the ingredients (except broth) in a large bowl to combine. In a food processor or blender (processor is a little easier), puree with 1 tablespoon of broth or water to make a paste. Add more liquid, a Tbsp at a time, for a smoother the paté. I like mine with a little texture.

http://melecotte.blogspot.com/feeds/posts/default?alt=rss