Pate is familiar to many people who lived in the Soviet Union. This dish was sold in tin cans. It was often added to salads and other dishes. The
first Soviet pâté was made on the basis of French canned
food
. Although the real pate came to us from Egypt. People there noticed that wild geese and ducks have much tastier livers than poultry. So domestic geese and ducks began to be fed with figs. Soon poultry liver pâtés became very tender and fatty, and
pâté is not only made from poultry liver
.
Let’s show you how to make bean pate.
Ingredients for bean pate:
- canned beans – 200 g;
- processed cheese – pcs;
- boiled eggs – 2 pcs;
- garlic – 2 cloves;
- vegetable oil – 30 ml;
- salt – ½ tsp.
Preparation of bean pate:
Remove the liquid from the canned beans and put them in the bowl of a blender.
Chop garlic, boiled peeled eggs, chop
also melted cheese in the bowl.
Pour
into the
blender bowl vegetable oil, salt and whisk until homogeneous mass.
If the mixture turns out to be thick, you can add a little bean liquid.
Bean pate can be served on bread.
It is also worth adding herbs, vegetables to the pate, spread it on toasted bread.
