Mung bean pate
Mung beans and tomatoes make a nutritious colourful spread.
Ingredients
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50 g mung beans
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20 g sun-dried tomatoes
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20 ml olive oil
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1 small onion
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2 cloves garlic
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1/2 bunch dill
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to taste salt and pepper
Cooking Instructions
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1
Soak the mung beans overnight.
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2
If the tomatoes are very dry soak overnight in the olive oil.
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3
Drain the mung beans and put them in a saucepan. Add fresh water to about 1 cm above the beans, bring to the boil, and then cover and reduce to a simmer. Simmer for 20 to 30 minutes until very tender and then drain off the cooking liquid.
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4
Meanwhile skin the onion and garlic and chop. Put the drained beans in a food processor with the tomatoes, oil, chopped onion,and garlic.
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5
Blitz and blend to a smooth paste adding a few ml oil if needed to make the paste smooth.
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6
Check the texture and add more water and/or oil for a smoother feel. Add dill. Check the flavour and adjust with salt, peppe.
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