Gastronomixs

Green kidney bean and pistachio pâté

Due to its full yet fresh flavour, this pâté is excellent as an appetiser or as part of a selection of bites served with drinks, but also as a component of a winter-themed starter. 

Green kidney bean and pistachio pâté

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Ingredients

150

g

pistachios

2

tbsp

olive oil

½

tsp

smoked paprika

100

g

sun-dried tomatoes

1

 

shallots, sliced into rings

2

cloves

garlic

1

sprig

rosemary, finely chopped

2

sprigs

thyme, finely chopped

1

tbsp

balsamic vinegar

265

g

green kidney beans, cooked

 

 

basil

50

g

almond flour

As needed:

 

salt and pepper

Preparation method

  • Preheat the oven to 180°C.
  • Toast the nuts with a tablespoon of olive oil, the smoked paprika, and a little salt for seven minutes. 
  • In a little oil, gently fry the shallot on a low heat until it begins to caramelise slightly; then add the garlic and herbs.
  • Stir in the balsamic vinegar and remove from the heat.
  • Season with salt and pepper.
  • Put the onion mixture, the beans, the basil, and the sun-dried tomatoes into a food processor and process to form a coarse farce. Transfer the farce to a bowl.
  • Coarsely chop about 50 grams of the nuts, and add them to the farce.
  • Finely process the remaining nuts together with the almond flour to form a mixed flour.
  • Mix this nut flour into the farce until smooth and homogenous.
  • Season with salt and pepper.
  • Roll the farce in plastic film and place in the refrigerator to firm up. 

Serving suggestions

  • As a component of an appetiser served with aperitifs, with crostini.
  • As part of a vegetarian starter with components of celeriac, chicory, and wild mushrooms. 

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