How to Make Zavyvanets (Bean pâte)
This recipe combines beans, walnuts, garlic, mushrooms, and pickles into a delicious dish. Sprinkle it with Parmesan cheese to add flavor and achieve a more fanciful presentation.
Equipment
- Pot
- Measuring Cup
- Skillet
- Chef's knife
- Parchment paper
- Sieve
- bowls
Ingredients
- 1 cup Romano beans
- 1 onion
- 3 garlic cloves
- 1 cup walnuts, chopped
- 1 tbsp lime juice
- 1 tspn nutmeg
- 2 tbsp avocado oil
- black pepper
- bay leaf
- salt to taste
- 100 g brown mushrooms or shiitake
- 4 pickled cucumbers
- 50 g shaved parmesan cheese
Instructions
- Soak beans overnight in cold water. In the morning, rinse them well.
- Put water to a boil in a medium-sized pot. Add bay leaf, salt, and beans and boil them for 40 minutes (or until fork-tender). Strain the beans and put them in a bowl.
- In the meantime, chop finely onion and garlic cloves. If you use fresh mushrooms, slice them too.
- Preheat a skillet. Reduce the heat and add a tablespoon of vegetable oil. Place onion and garlic in the skillet and fry them until golden.
- Mash the beans in a pure. Add avocado oil, black pepper, nutmeg, and ½ of the walnut pieces (keep the other half for decorating the pate). Put the mixture aside to cool.
- Combine fried onion and garlic with the bean mixture. Mix well and add salt to taste.
- Place baking paper on the cutting board. Transfer the bean paste onto the baking paper with a spoon and roll it, as if you were making a sausage. Put the bundled-up pâte in the freezer for an hour.
- Now, it is time to fry mushrooms. Put the sliced mushrooms in the preheated skillet and fry them for 10 minutes. Salt to taste.
- Slice pickled cucumbers.
- Remove the bean paste from the freezer, unwrap it, and slice it.
- Arrange the pâte slices on a big plate, top them with the remaining pieces of walnuts, and put thin slices of pickles in between. Sprinkle the dish with parmesan cheese.
- Garnish the dish with mushrooms and serve cold.
