We offer you the recipe of the Lenten paste. It is a toothsome and nourishing appetizer due to a good combination of mushrooms and kidney beans. You can serve the paste with some warm toasted brown or white bread for a snack. You may also eat the beans and mushroom paste without any accompaniment.
Ingredients:
- 1 carrot
- 1 bulb onion
- 2 cloves of garlic
- 1/2 bunch parsley
- 100 ml vegetable oil
- 200 g (7 oz) champignons
- 150 g (5 oz) red kidney beans
- black ground pepper – to taste
- salt – to taste
Cooking
Soak red kidney beans in cold water for 6 hours (change water from time to time). Next boil the haricot until done. Transfer the beans to a plate and filter the broth. Peel champignons, slice them and stir-fry on vegetable oil.
Peel a carrot, a bulb onion and cloves of garlic. Chop the onion and crush the garlic finely. Grate carrot. Combine the onion and carrot, sauté the vegetables. Add garlic at the end of cooking. Stir the ingredients and fry them slightly. After add the mushrooms and haricot. Pour half of the glass of the haricot broth above the mass. Simmer the paste for a quarter of an hour. In 5 minutes before the end of cooking salt and pepper the ingredients.
Rinse and chop parsley finely. Add it to the paste. Stir and place the mass in a blender. Beat everything till pureed consistency. Cool the paste and serve it.
Enjoy your meal!
Tip! You should keep the paste in a fridge. The amount of ingredients in the recipe is enough to get a 1/2 l (liter) jar of the paste.