Before cooking the beans, it should be soaked for three hours or four, it will accelerate its preparation. The water in which you soaked the beans need some time to drain and soak in new water. Cooking beans after soaking is enough for 1.5 hours. As soon as the beans boil, it is necessary to drain the water and pour cold. In addition, in the beans when cooking, you can add a little vegetable oil. And don't forget, the beans don't stir it with a spoon until it is cooked. Beans Mistral when cooking is almost not decomposed, beans remain intact. Part of beans for the feature (3st. l) and bruschetta (5 tbsp) should be postponed, it will leave intact, and the rest will go to the pate. That's the beans obtained after pulping (part of that has been postponed for the feature).

While the beans is cooking, in a frying pan with vegetable oil and sugar fry the onions rings. Few rings to defer to decorate the bean of tsimmes.

To the bean paste, add garlic, orange zest, onion, oil from frying onions, curry, tomato Patu and simmer for three minutes on low heat.

Add the fennel and sauté for one minute.

The cooled beans pour tomato juice, stir, grind in a blender.

Pate of beans ready. Now, pull the feature: shell bean pate. Bean pate - beans whole, which is delayed.

Another layer of the bean paste and top with onion rings.

For the bean bruschetta we need a lean bread (you can buy in the store). Cut into pieces, fry both sides in sunflower oil until Golden brown, RUB with garlic. Eggplant cut into rings, fry in butter on both sides. The bread lay the eggplant.

Pate bruschetta for use the same as for the feature, adding the juice of half a lemon.

On eggplant put abundantly bean pate.

To paste the whole beans, you can decorate broccoli.