Recipe: Bean pasta with roasted garlic and mushrooms step by step with pictures | Handy.Recipes

Bean pasta with roasted garlic and mushrooms

Cooked bean pasta with roasted garlic and mushrooms

Time to cook: 120 minutes

Total Servings: 3

Nutritional Value

Random "came across" I came across this recipe for bean pasta on the Internet, imagined all the variety of tastes of this dish and immediately wanted to make. The taste is really very rich. I dedicate the recipe to Ludochka - Ludmila Novoselova.

Author of the recipe

Ingredients for the bean paste with roasted garlic and mushrooms:


  • Beans ("black eye" from "Mistral") - 1/2 glass
  • Capers - 2 teaspoon
  • Sun-dried tomatoes - 2 tablespoon
  • Olive oil (from sun-dried tomatoes) - 1 tablespoon
  • Garlic (head) - 1 pc
  • Water - 2.5 glass
  • Salt
  • Seasoning (freshly ground pepper mix)
  • Champignons - 50 g
  • Bacon (uncooked) - 30 g
  • Breads (rye)

How to cook bean pasta with roasted garlic and mushrooms step by step with photos


To make this pasta (or maybe some people prefer to call it pâté), you can use any of the beans from "Mistral ". But I wanted to make "now and immediately", So I used the following beans "black eye", they don't need to be soaked beforehand.

We take a half glass of beans, pour water 1 to 5, bring to a boil, boil for 10 minutes, then lower the heat and cook for another 1-1.5 hours. For this recipe, it is better for the beans to be overcooked.

After the beans are ready, let them cool.

In the meantime, we take the garlic, wrap it in foil and bake it in the oven at 180 degrees for 20 minutes. I did it on a rack, putting them almost on the bottom of the oven and turning on the lower heat.

We take the cooled beans, it turns out about 250 grams, add salt, a freshly ground mix of peppers and grind with a blender into a puree.

Take the capers. Peel roasted garlic, it should be soft.

Add peeled garlic, capers, sun-dried tomatoes and oil to the bean puree and chop everything with a blender.

I decided to chop them separately first. And then I added the shredded tomatoes to the bean puree. And then I blended it all together again.

The bean paste is ready.

We cut the uncooked bacon into thin strips and fry it in the pan.

Drain fried bacon on paper towel.

Thin slices of mushrooms (I have boiled) and fry them in the melted fat of bacon.

Next, you can just lay mushrooms on top of bean paste, sprinkle with bacon "scallions" and eat with bread.

Or you can have crackers, toast, or bread. I got rye bread. Put the bean paste in a pastry bag and squeeze it onto the bread.

Spread the crispy mushrooms on top of the bean paste, and sprinkle with fried bacon. This dish is universal. It can be eaten for breakfast, don't be afraid - there will be no smell from the garlic, for a snack, you can take it to the nature, serve as a snack to guests. Enjoy your meal!

Nutritional Value:

Whole Dish:
Calories
1141.8 Calories
Protein
61.4 g
Fat
39.1 g
Carbohydrates
136.6 g
Per Serving:
Calories
380.6 Calories
Protein
20.5 g
Fat
13 g
Carbohydrates
45.5 g
100g:
Calories
128.3 Calories
Protein
6.9 g
Fat
4.4 g
Carbohydrates
15.3 g

Salt, Garlic, Spicy, Seasoning, Olive Oil, Water, Croutons, Mushroom, Champignons, Bacon, Sun-dried Tomatoes, Original, Bean, Capers, appetizers, Appetizers with Mushrooms

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