Recipe Archives->Dips->Bean Olive Pate

Black Bean and Greek Olive Pate with Walnuts

1 15 oz can of black beans, rinsed in a colander
2 teaspoons olive oil
1/4 onion, finely chopped
1 large clove garlic
1/4 LB fresh mushrooms, sliced
1/2 cup walnuts
1/3 LB large Greek olives
1/4 teaspoon thyme
1/4 teaspoon pepper
pimento slices or red bell pepper sliced thinly

In a skillet, heat the oil, add the onion, and cook until golden.
Add the garlic and cook 1 minutes.  Add the mushrooms, cover, and
cook 5 minutes.  Uncover and cook until all the liquid has been
absorbed.

Place the walnuts in a food processor and grind to the consistency
of corn meal.  Remove the olive pits and chop the olives finely.

Combine all the ingredients except he pimento or red bell pepper
in a food processor and blend until fairly smooth, but not creamy.
Turn into a serving dish and chill.  Garnish with pimento or red
bell slices and serve with crackers or celery sticks or toasted
thinly sliced French bread.  Makes about 2 cups

Printable version: bean-olive-pate.txt.