Description
Pate - a unique thing, you can eat them for Breakfast, use as a starter or snack, love them both adults and children. I am also a big fan of liver pate, but recently had to give up this tasty product because of its great fat content of butter. So this recipe was a godsend for me, it can be considered quite diet, and gentle air the structure of this paste is achieved thanks to the beans, which is completely not audible in the dish. For jars big thanks to Sveta - diana1616.
Ingredients
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Beans
80 g
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Beef liver
400 g
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Cheese curd
100 g
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Dry red wine
3 Tbsp
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Broth
200 ml
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Garlic
2 tooth
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Onion
1 piece
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Bay leaf
1 piece
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Basil
0.5 tsp
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The mixture of peppers
0.25 tsp
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Salt
0.5 tsp
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Greens
Cooking
For preparation of paste can take any bean from the "Mistral", though white, though red. I used kidney beans Pinto red mottled from the "Mistral". I recommend the beans soak overnight.
Soaked beans the next day, drain off water, pour fresh water in the ratio 1: 5, bring to a boil and cook on low heat for 1.5-2 hours. The finished beans are thrown back on a colander, allow to drain fluid.
Beef liver, trimmed of all fat and veins, cut into pieces, also large chunks, cut onions.
In a saucepan put the liver, onion, add salt, dry Basil, mix peppers, Bay leaf, dry red wine, pour all the broth. Put on fire, bring to a boil and cook on low heat until tender, about 20 minutes.
Finished liver let it cool and put into blender (you can use a meat grinder), add the beans and garlic, grind thoroughly.
Add cream cheese and again stir (whisk) until smooth lush consistency.
If the paste is dry, add the broth in which the cooked liver, all mix well.
Ready paste is put into jars or in the form of "sausages" in foil and stored in this form in the refrigerator. The pate is delicious as a bread, and without it. Bon appetit!
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