Veggie Pate

Ingredients and Weight:

• 1 onion, chopped (1 cup)
• 1 carrot, chopped (1 cup)
• 1 celery stalk, chopped (1 cup)
• 2 garlic cloves, minced
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes with green chiles, undrained
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh cilantro

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

1 (easy)

Preparation Method Steps:

1. Heat olive oil in a large skillet over medium heat. Sauté onion, carrot, and celery until softened (about 5 minutes).
2. Add garlic and cook for 1 minute more.
3. Stir in black beans, kidney beans, tomatoes, cumin, chili powder, salt, and pepper.
4. Bring to a simmer and cook until the mixture is thickened (about 25 minutes).
5. Stir in cilantro.
6. Puree the mixture in a food processor until smooth.
7. Transfer the pate to a serving bowl and refrigerate for at least 2 hours before serving.

Nutritional Information:

Per serving (1/8 of the recipe):

• Calories: 150
• Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 310mg
• Carbohydrates: 23g
• Fiber: 6g
• Sugar: 7g
• Protein: 9g

Dish Characteristics:

• Creamy and flavorful
• Perfect for appetizers or snacks
• Can be served with crackers, breadsticks, or vegetables

User Comments:

• "This pate is so delicious and easy to make. I love the combination of beans and vegetables."
• "I served this at a party and it was a huge hit. Everyone loved it!"
• "I made this for a vegan friend and she said it was the best vegan pate she's ever had."
• "I'm not a vegetarian but I still really enjoyed this pate. It's a great way to get more vegetables in your diet."
• "This pate is so versatile. I've used it as a spread on sandwiches, as a dip for vegetables, and even as a topping for pizza."

Special Precautions and Tips:

• Be sure to rinse and drain the beans thoroughly before cooking. This will help to reduce the sodium content.
• If you don't have a food processor, you can mash the mixture with a fork or potato masher.
• This pate can be made ahead of time and refrigerated for up to 3 days.