I have cooked several interesting Russian and Armenian-inspired things lately and have taken a few photos somewhat in haste, but have not gotten around to posting any of them until just now. I decided to start with this bean and walnut pâté – I believe this to be an Armenian recipe because it involves ingredients plentiful and loved in Armenia – beans and walnuts!!
This recipe is fairly easy, healthy, delicious and showed up as an appetizer with equal regularity on a weeknight dinner table or a special occasion spread at my parents’ house.
For about 8 servings, you will need:
2 cups of cooked kidney beans
1 medium onion chopped
1 handful of finely chopped walnuts
Clove of garlic, crushed
Salt and pepper to taste
A stick of butter
Cilantro for garnish (I did not use any because my husband does not care for it).
Heat up some butter in a pan and cook the onions on medium-low heat until caramelized. Mash the beans, walnuts, salt, pepper, garlic, and caramelized onions together until they reach relatively smooth consistency. There might be little lumps of bean here and there – that’s okay! Spread the bean paste on a sheet of plastic wrap, and lay slices of butter across, slightly spread apart, like this:
You can sprinkle on some chopped dill or chopped cilantro at this point. Now lifting one short edge of the plastic wrap, start rolling the pate into a log. Wrap the log in the plastic, and place in the fridge to cool until ready to serve. Before serving, slice across and sprinkle with additional cilantro or dill. Serve with fresh crusty bread or crostini.