Best 7 Black Bean Pâté Recipes

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Are you searching for a delicious and nutritious appetizer to impress your friends and family? Look no further than black bean pâté! This vegan and gluten-free dish is made with simple, wholesome ingredients, and it's full of flavor and texture. Whether you're serving it at a party or enjoying it as a snack, you'll love the creamy texture and smoky flavor of this black bean spread.

Let's cook with our recipes!

EASY SPICY BLACK BEAN PâTé



Easy Spicy Black Bean Pâté image

A rich velvety pâté made with black beans. Made in minutes, but it will sit happily in the fridge for a few days in an airtight container and the flavour gets better and better. Great for the festive season, served on oat cakes or thick slices of bread toasted and rubbed with a cut clove of garlic.

Provided by Author: Jacqueline Meldrum

Yield Yield: 1 generous tub of pâté

Number Of Ingredients 8

1 x 400g tin black beans, rinsed well
1 lemon
2 tsp ground cumin
1 tsp onion powder
½ - 1 tsp chilli powder (more if you like things spicy)
½ tsp ground ginger
3 tbsp porridge oats
a good grinding of black pepper

Steps:

  • Drain and rinse the black beans.
  • Juice the lemon.
  • Add all the ingredients to a blender or food processor and whizz until you have a fairly smooth pate.
  • Serve and enjoy!

Nutrition Facts :

BLACK BEAN PâTé



Black Bean Pâté image

I prefer to cook my own black beans for this pâté. With white and red beans, the difference between canned and home-cooked isn't significant enough to matter in the pâté. It does matter with the black beans, though. This tastes like a very light version of refried beans.

Provided by Martha Rose Shulman

Categories     appetizer

Time 20m

Yield Serves 8 to 10

Number Of Ingredients 10

1 can black beans, rinsed, or preferably 1 2/3 cups cooked black beans
1/4 cup extra virgin olive oil
1/2 cup finely chopped onion
3 garlic cloves, minced
2 teaspoons cumin seeds, ground
1 teaspoon mild chili powder
2 eggs
1/4 cup finely chopped cilantro
Salt to taste about 3/4 teaspoon
Freshly ground pepper to taste

Steps:

  • Preheat the oven to 350 degrees. Butter or oil a 5-cup pâté tureen or baking dish, or a bread pan.
  • Heat 2 tablespoons of the olive oil over medium heat in a medium skillet. Add the onion. Cook, stirring, until tender, about five minutes. Add 2 cloves of the garlic, the cumin and the chili powder. Cook, stirring, until the garlic is fragrant, about one minute. Stir in the cilantro. Remove from the heat.
  • 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, and turn on the machine. Add the remaining 2 tablespoons of olive oil, and process until smooth. Add the onion mixture, and pulse to combine. Season to taste with salt and pepper. Scrape into the prepared baking dish, and cover tightly.
  • 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.

Nutrition Facts : @context http, Calories 127, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 161 milligrams, Sugar 0 grams, TransFat 0 grams

ARMENIAN BEAN AND WALNUT PATE



Armenian Bean and Walnut Pate image

Provided by Food Network

Categories     appetizer

Time 1h55m

Yield 8 servings

Number Of Ingredients 13

1 cup dark red kidney beans, soaked overnight and rinsed well
2 cups water
1/4 white onion, minced
1 bay leaf
3/4 cup walnuts, lightly toasted
4 tablespoons butter
1/2 teaspoon chopped garlic
Salt and freshly ground black pepper
1 tablespoon freshly chopped dill
1 tablespoon freshly chopped mint or basil leaves
1 tablespoon freshly chopped flat-leaf parsley
1/4 cup pomegranate seeds, about 1/2 of a pomegranate, plus more for garnish
Toasted walnuts, for garnish

Steps:

  • Bring beans and water to a boil with onion and bay leaf. Simmer until tender. Drain well and discard bay leaf. In a food processor fitted with a metal blade, puree with walnuts, butter, chopped garlic, salt and pepper, to taste, until smooth and creamy. Mix chopped herbs together and blend half of them into the beans.
  • Season well and spread onto a small baking sheet, lined with plastic wrap. Cool completely.
  • Sprinkle generously with pomegranate seeds and remaining fresh herbs then roll into logs, using the plastic wrap to help roll. Wrap tightly and chill again.
  • Slice and garnish with walnuts and pomegranate seeds.

GINGER BLACK BEAN PATE



Ginger Black Bean Pate image

This faux pate is excellent on crackers, bread and served with something acidic and savory, like Asian style pickles.

Provided by Member 610488

Categories     Spreads

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

1 cup cooked black beans
1 tablespoon tamari
1/2 teaspoon chili paste
1 tablespoon spelt flour
2 tablespoons sesame oil, divided
2 garlic cloves, minced
1 teaspoon fresh ginger, minced
1/4 teaspoon sea salt

Steps:

  • Mash beans with a potato masher. Add in the tamari and chili paste. Stir well.
  • Stir in the flour and 1/2 tbsp sesame oil. Mix well.
  • In a hot skillet, heat the oil to sizzling and then stir-fry the garlic, ginger and sea salt for 2 minutes, stirring constantly.
  • Add the garlic-ginger mixture to the mashed beans and combine thoroughly.
  • Refrigerate but do not freeze until ready to serve. Serve with crackers or bread and also vegetables.

Nutrition Facts : Calories 244.4, Fat 14.1, SaturatedFat 2.1, Sodium 794.9, Carbohydrate 22.1, Fiber 7.6, Sugar 0.2, Protein 8.8

BUTTER BEAN PâTé WITH MELBA TOAST



Butter bean pâté with melba toast image

This speedy pâté is ready in 15 minutes, the perfect last minute starter

Provided by Good Food team

Categories     Buffet, Canapes, Dinner, Lunch, Snack, Starter, Supper

Time 15m

Number Of Ingredients 7

1 tsp olive oil
1 shallot , finely chopped
1 garlic clove , finely chopped
400g can butter bean , drained
4 tbsp soured cream
2 tbsp chopped fresh parsley , plus sprigs to garnish
4 thin slices white bread

Steps:

  • Heat the oil in a pan, then gently cook the shallot and garlic for 5 mins until softened. Transfer to a large bowl. Add the butter beans, then mash together until roughly puréed. Stir in the soured cream, parsley and seasoning. Cover and chill until ready to serve.
  • Meanwhile, place the slices of bread under a medium grill and gently toast on both sides until light golden. Cut off the crusts and, using a long, sharp knife, split the bread in half, through the centre. Place the bread, untoasted-side up, under a low grill until it curls into a crisp, golden shell. Serve with the butter bean pâté and a sprig of parsley.

Nutrition Facts : Calories 149 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 1.31 milligram of sodium

VEGETARIAN BLACK BEAN PASTA



Vegetarian Black Bean Pasta image

This was something I created as a teenager, back when I was a vegetarian. Now that my daughter doesn't eat meat, she asks for this dinner several times a week. -Ashlynn Azar, Beaverton, Oregon

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 9

9 ounces uncooked whole wheat fettuccine
1 tablespoon olive oil
1-3/4 cups sliced baby portobello mushrooms
1 garlic clove, minced
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried oregano
2 cups fresh baby spinach

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer., Stir in black beans, tomatoes, rosemary and oregano; heat through. Stir in spinach until wilted. Drain fettuccine; add to bean mixture and toss to combine.

Nutrition Facts : Calories 255 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 230mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 9g fiber), Protein 12g protein. Diabetic Exchanges

BLACK BEAN AND GOAT CHEESE QUESADILLAS



Black Bean and Goat Cheese Quesadillas image

One quesadilla per person is never quite enough, so this recipe makes an extra to share.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 25m

Number Of Ingredients 8

1 can (15 ounces) black beans, rinsed and drained (1 1/2 cups)
3 ounces goat cheese, crumbled (1/2 cup)
1 medium tomato, seeded and coarsely chopped
3/4 cup corn kernels (from 2 ears of corn)
2 scallions, coarsely chopped
1 tablespoon plus 1 1/2 teaspoons coarsely chopped fresh oregano
Coarse salt and freshly ground pepper
10 six-inch corn tortillas

Steps:

  • Mash beans in a medium bowl until chunky. Add goat cheese, tomato, corn, scallions, and oregano. Season with salt and pepper, and stir until well combined.
  • Heat a grill pan over medium heat. Spread 1/2 cup bean mixture evenly over 1 tortilla, and top with another tortilla. Repeat with remaining bean mixture and tortillas.
  • Raise heat to medium-high. Grill quesadillas, 1 or 2 at a time, until grill marks appear and filling is hot, about 2 minutes per side. Cut into wedges and serve warm.

Tips:

  • Properly rinse and sort the black beans: Before cooking, rinse the black beans thoroughly under cold water to remove any dirt or debris. Additionally, sort through the beans and remove any discolored or damaged ones.
  • Soak the black beans: Soaking the black beans overnight or for at least 8 hours helps to reduce cooking time and improves their digestibility. If you're short on time, you can also quick-soak the beans by boiling them for 1 minute, then removing them from the heat and letting them soak for 1 hour.
  • Use a variety of spices and seasonings: Don't be afraid to experiment with different spices and seasonings to create flavorful black bean dishes. Common spices used in black bean recipes include cumin, chili powder, garlic powder, onion powder, and paprika. You can also add fresh herbs like cilantro, parsley, or thyme for extra flavor.
  • Cook the black beans until they are tender: The cooking time for black beans can vary depending on the method used. When cooking them on the stovetop, simmer them for 1-2 hours or until they are tender. If using a slow cooker, cook them on low for 6-8 hours or on high for 3-4 hours.
  • Use black beans in a variety of dishes: Black beans are a versatile ingredient that can be used in a variety of dishes. They can be added to soups, stews, salads, tacos, burritos, and more. You can also mash them to make refried beans or use them as a spread in sandwiches and wraps.

Conclusion:

Black beans are a delicious, nutritious, and affordable ingredient that can be used in a variety of dishes. By following these tips, you can cook black beans perfectly every time. So next time you're looking for a healthy and flavorful meal, give black beans a try!

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