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Yield: 28 Servings
Ingredients:
* 1 c Pinto beans soaked
* 3 c Water
* 1 Bay leaf
* 5 Garlic cloves peeled & -- mashed
* 1 ts Salt
* 1 ts Marjoram
* 1 ts Oregano
* 1 c TVP granules or flakes
* 1 tb Ketchup
* 7/8 c Hot water
* 1/2 c Chopped onion
* 1 tb Olive oil
* 3 lg Shiitake mushrooms soaked in -- 1 c hot water
* 2 tb Mirin sauce
* 1 tb Soy sauce
* 1/4 ts Black pepper
* 1 ts Mace
Instructions:
Combine beans water bay leaf & garlic in a large pot. Bring to a boil & cook for 70 to 80 minutes till tender. Remove bay leaf & drain beans. Stir in salt marjoram & oregano. Combine TVP hot water & ketchup. Set aside. Saute onion in olive oil till soft. When mushrooms have soaked for 15 minutes remove & slice into 1 inch strips about 14 inch wide. Set aside. Combine beans onion & TVP mixture in a food processor along with mirin soy sauce pepper & mace. Blend till smooth. Fold in the mushroom strips. Pack mixture into a lightly oiled 1-quart mold. Cover with foil place in a pan of hot water & bake at 350F for 1 hour. Remove from oven. Place a plate on top of pate & weight down till the pate becomes firm. Let cool in the fridge. Turn out onto a plate to serve. Serve as a spread on thin slices of melba toast or crackers.
Ingredients:
* 1 c Pinto beans soaked
* 3 c Water
* 1 Bay leaf
* 5 Garlic cloves peeled & -- mashed
* 1 ts Salt
* 1 ts Marjoram
* 1 ts Oregano
* 1 c TVP granules or flakes
* 1 tb Ketchup
* 7/8 c Hot water
* 1/2 c Chopped onion
* 1 tb Olive oil
* 3 lg Shiitake mushrooms soaked in -- 1 c hot water
* 2 tb Mirin sauce
* 1 tb Soy sauce
* 1/4 ts Black pepper
* 1 ts Mace
Instructions:
Combine beans water bay leaf & garlic in a large pot. Bring to a boil & cook for 70 to 80 minutes till tender. Remove bay leaf & drain beans. Stir in salt marjoram & oregano. Combine TVP hot water & ketchup. Set aside. Saute onion in olive oil till soft. When mushrooms have soaked for 15 minutes remove & slice into 1 inch strips about 14 inch wide. Set aside. Combine beans onion & TVP mixture in a food processor along with mirin soy sauce pepper & mace. Blend till smooth. Fold in the mushroom strips. Pack mixture into a lightly oiled 1-quart mold. Cover with foil place in a pan of hot water & bake at 350F for 1 hour. Remove from oven. Place a plate on top of pate & weight down till the pate becomes firm. Let cool in the fridge. Turn out onto a plate to serve. Serve as a spread on thin slices of melba toast or crackers.