Preparation time: 5 minutes
Total time: 1 to 1½ hours
Makes 6 to 8 servings
Packed with rich flavors, this pâté closely resembles the texture of a traditional meat pâté, making it versatile enough to serve to a meat-eating or vegetarian crowd. Make it a few days ahead and refrigerate to allow the flavors to fully meld, and serve as an easy but impressive appetizer for parties, potlucks, and entertaining.
• 1 teaspoon extra-virgin olive oil or olive oil spray, for the pan
• 1 medium onion, cut into large chunks
• 2 cloves garlic
• 6 large scallions, coarsely chopped, plus 1 scallion, sliced, for garnish
• 10 to 12 sprigs cilantro
• 2 teaspoons green or black peppercorns, coarsely ground (about 1½ teaspoons ground pepper)
• 3 cups cooked black beans (see Do-It-Yourself Beans, here) or drained and rinsed canned beans
• 6 tablespoons tahini
• 2 tablespoons red miso or other hearty or dark-colored miso paste
• ¼ teaspoon salt, or to taste
• ¾ cup hulled pumpkin seeds, lightly toasted (see Guide to Roasting Nuts, here)
• 1 scallion, thinly sliced
Preheat the oven to 350°F. Rub an 8 x 4-inch loaf pan with the olive oil or coat with olive oil spray.
Combine the onion, garlic, scallions, and cilantro in a food processor and pulse until finely chopped. Add the ground peppercorns, beans, tahini, and miso and process until smooth. Taste and add the salt, using more or less as needed, depending on the saltiness of the beans; remember that the flavor will come together as the pâté bakes or sets in the refrigerator. Add the pumpkin seeds and process until just coarsely broken down.
Spread the bean mixture evenly into the prepared loaf pan and cover with foil. Bake until a golden crust surrounds the edges, 1½ to 2 hours. Remove the foil for the last 15 minutes. The loaf will rise as it bakes. For a denser texture, remove the pan from the oven, place a piece of parchment paper directly on top of the loaf, and nestle a second loaf pan or a jar on top to press the pâté as it cools.
Let cool, then remove from the pan, transfer to a serving plate, and smooth the sides as if you’re frosting a cake.
Garnish with the sliced scallion. Serve as a spread with crudités or Socca Crackers (here) or sliced as a side dish. Refrigerate for up to 1 week or freeze for up to 3 months.
Based on 6 servings
Calories: 349
Carbohydrate: 31 g
Protein: 19 g
Fat: 18 g