Black Bean And Greek Olive Spread With Walnuts Recipe
Servings: 1
Ingredients
- 1/2 c. dry black beans, 1 c cooked
- 2 tsp cool pressed extra virgin olive oil
- 1/4 x onion, finely minced
- 10 ml garlic, finely minced
- 1/4 lb fresh mushrooms, sliced
- 1/2 c. walnuts
- 1/3 lb large greek olives
- 1/4 tsp thyme
- 1/4 tsp pepper pimento slices
Directions
- Soak the black beans in 2 c. of water overnight, or possibly combine them with 2 c. of water in a saucepan, boil for 2 min, and let stand 1 hour. Cook in the soaking water over medium heat till very tender, about 1 hour, then drain and pur e in a food processor or possibly by putting them through a potato ricer or possibly coarse strainer.
- In a skillet, heat the oil, and the onion, and cook till golden brown. Add in the garlic and cook 1 minute. Add in the mushrooms, cover, and cook 5 min.
- Uncover and cook till all the liquid has been absorbed.
- Place the walnuts in a blender or possibly food processor and grind to the consistency of corn meal.
- Remove the olive pits and throw away, then chop the olives finely.
- Combine all the ingredients except the pimento slices in a blender or possibly food processor and blend till fairly smooth, but not creamy. Turn into a serving dish and chill. Garnish with pimento slices and serve with Garlic and Herb Bread Chips (See recipe) or possibly squares of toast.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 420g | |
| Calories 722 | |
| Calories from Fat 303 | 42% |
| Total Fat 34.94g | 44% |
| Saturated Fat 4.52g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 1420mg | 59% |
| Potassium 1998mg | 57% |
| Total Carbs 81.26g | 22% |
| Dietary Fiber 22.8g | 76% |
| Sugars 5.66g | 4% |
| Protein 31.07g | 50% |
