Stove Top Smoker Black Bean Paté |
|
 |
Prep Time: 360 Minutes Cook Time: 40 Minutes |
Ready In: 400 Minutes Servings: 6 |
|
For use in a Stove-Top Smoker. This recipe calls for optional Kombu. Kombu is used extensively in Japanese cuisines as one of the three main ingredients needed to make dashi, a soup stock. Kombu is usually sold dried or in a dried shred called Oboro kombu . It may also be eaten fresh as sashimi. Making kombu dashi is simple though kombu dashi powder may also be used. A strip of dried kombu is often boiled from the very first step of making a dish and is commonly eaten after cooking. It is often included when cooking beans, putatively to add nutrients and improve their digestibility. Ingredients:
1 cup dried black beans |
1 piece kombu (optional) |
2 cups water |
1/2 teaspoon sea salt |
1/4 cup hickory chips |
1/4 cup warm water |
1 tablespoon oil |
1 cup chopped onion |
2/3 cup chopped mushroom |
3 garlic cloves |
1 teaspoon thyme |
1/2 teaspoon sea salt |
1/4 teaspoon cumin |
2/3 cup tahini (sesame butter) |
1/3 cup juice, from cooked beans |
2 tablespoons tamari |
Directions:
1. Soak beans for 2-4 hours in 3 cups of water. Drain and place in 2-quart saucepan with lid. Add kombu and 2 cups water, then pressure cook for 1 hour or boil for 1-1/2 hours (with 3 cups of water.) Stir in salt and let beans sit for 20 minutes, then drain. Soak hickory chips in water for 10 minutes. Transfer drained beans to a metal pan and smoke them on high heat for 5 minutes on an electric a stove and 8 minutes on a gas stove. Remove from heat and let them smoke covered for an additional 30 minutes. In a 10 frying pan, heat oil and sauté onions, mushrooms, garlic, thyme, salt and cumin on medium heat for 5 minutes. In a food processor, add smoked beans, sautéed vegetables, tahini, bean juice, and tamari, then process until smooth.
2. Transfer Paté to a container or mold, then refrigerate until chilled. Serve with bread or crackers.
|
|