Red Bean and Pepper Pate - 9g Carbs, 3g Fiber (For 10)
From: Martha Rose Shulman - the author of
"The Very Best of Recipes for Health."
Because red beans conjure up Cajun cooking for me, I spiced this bean
pate with paprika and cayenne and added red peppers and tomatoes.
1 can red beans, rinsed OR 1 2/3 cups cooked red beans
1/4 cup extra virgin olive oil
1/2 cup finely chopped onion
1 cup finely diced red pepper
1 serrano chili, minced
3 garlic cloves, minced
1/2 pound grated tomatoes OR 1/2 (14oz can) chopped tomatoes with juice
1 tsp paprika
1/4 to 1/2 tsp cayenne (to taste)
2 eggs
2 Tbsp lemon juice
Salt to taste (about 3/4 tsp)
Freshly ground pepper to taste
1. Preheat the oven to 350 degrees. Butter or oil a 5-cup pate tureen
or baking dish, or a bread pan.
2. Heat 2 tablespoons of the olive oil over medium heat in a medium
skillet. Add the onion, red pepper and serrano chili. Cook, stirring,
until tender, about five minutes. Add 2 of the garlic cloves. Cook,
stirring, until the garlic is fragrant, about one minute. Stir in the
tomatoes, paprika and cayenne, and season to taste with salt and pepper.
Cook, stirring often, until the tomatoes have cooked down and the mixture
is thick, about 10 minutes. Remove from the heat.
3. Turn on a food processor fitted with the steel blade, and drop in
the remaining clove of garlic. When the garlic is chopped and adhering
to the sides of the bowl, stop the food processor and scrape down the
bowl. Place the beans and eggs in the food processor. Turn it on, and
add the lemon juice and remaining 2 tablespoons of olive oil. Process
until smooth. Add the tomato-onion-pepper mixture, and pulse to combine.
Season to taste with salt and pepper. Scrape into the prepared baking
dish, and cover tightly.
4. Bake for 40 to 45 minutes until the pâté is set and the top is
just beginning to color. Remove from the heat, and allow to cool.
For best results, refrigerate overnight. Serve at room temperature
or cold.
Serves: 8 to 10
Advance preparation: This will keep for about five days in the refrigerator.
Nutrition based on 8 Servings:
129 Calories, 1g Saturated Fat, 1g Polyunsaturated Fat, 5g Monounsaturated Fat, 47mg Cholesterol, 11g Carbs, 4g Dietary Fiber, 329mg Sodium (does not include salt to taste), 5g Protein
Nutrition based on 10 Servings:
103 Calories, 1g Saturated fat, 1g Polyunsaturated Fat, 4g Monounsaturated Fat, 37mg Cholesterol, 9g Carbs, 3g Dietary Fiber, 263mg Sodium (does not include salt to taste), 4g Protein
