Bean Pate

Title: Bean Pate
Categories: Appetizer
Yield: 4 Servings

1 tb Sunflower oil
1 Onion; peeled and chopped
1 Clove garlic; crushed
1/4 ts Ground cumin
1/4 -(up to)
1/2 ts Tabasco sauce
1 cn (14-oz) red Kidney beans;
-drained
1/2 c Water
2 tb Greek yogurt
Paprika

Date: Mon, 4 Mar 1996 17:54:09 -0600

From: awilson@tfs.net
Heat the oil in a pan and gently cook the onion until well browned, about
10 to 12 minutes. Add the garlic, cumin and tabasco sauce. Stir in the
beans and water, then cook down to a thickened mixture, mashing the beans
slightly so that it is fairly smooth. Transfer the pate to a serving bowl.
Spread the yogurt over the top and lightly sprinkle with paprika.

392 calories 1638 kj. 24 g protein. 61,2 g carbohydrate of which 3,7 g
sugars. 5,1 g fat of which 0,8 g saturates. Trace of sodium 5 g dietary
fibre.

From: Donna Webster <donna@webster.Demodate: Tue, 10 Oct 1995 17:33:59 Gmt

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