RECIPE BOOK

Bean paste

Bean paste
Ingredients
  • red beans 300 g
  • walnut 150 g
  • garlic - 3 cloves
  • Vershkovkyi Klasychnyi 60% margarine, from TM Mako 150 g
  • salt, ground black pepper - to your taste
  • sweet paprika 1 teaspoon
  • ground coriander 1 teaspoon
Method of cooking
  • step 1

    Soak the kidney beans in water overnight. In the morning, pour out the water and boil in a clean water till ready. Do not pour out the water from it.

  • step 2

    Clear the walnuts and grind in a blender or in a coffee grinder till powder.

  • step 3

    Mix coriander with paprika, salt and black pepper. If you have coriander in a form of grains, pestle it with other spices in a mortar.

  • step 4

    Let the boiled kidney beans cool down and whip in a blender till homogeneous mass is achieved. In order not to make the mass too dry, add the water from the kidney beans to it and stir. Beans are very good instead of kidney beans.

  • step 5

    Mix a bean paste, spices and ground garlic in a bowl. Add ground walnuts and stir till achievement of a uniform paste-form mass. If it is still dry, add some more kidney bean water.

  • step 6

    Cover the work surface with a food wrap and distribute kidney bean paste on it to form a layer 1 cm thick.

  • step 7

    Cover the work surface with a food wrap and distribute kidney bean paste on it to form a layer 1 cm thick.

  • step 8

    Roll in the kidney paste with margarine assisting yourself with a wrap. Cover the roll with a food wrap and let it cool down in a fridge for 4 hours. We offer another option for lazy housewives - just mix the paste with cream margarine till homogeneous state.

  • step 9

    Serve chilled pie sliced on bread or toast.

Presentation of the Company

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