Black Bean and Walnut Pâté

[@johnburke8337]

Just want to thank you for giving credit to Ana in your video. Tons of cooks on KZbin would skip over this unless the chef is super publicly known, so I think this speaks to your good nature

[@galaxytrio]

Agreed

[@Danceofenergy]

Absolutely spot on.

[@IndoPersian1969]

Amen. It shows what a classy and good-hearted lady Ms. Rennie is.

[@helenrennie]

As always a lot of questions about pomegranate molasses. If you actually want it to be this dish and not some other bean spread, yes you need it. It's not hard to get. Amazon link is in the description below. Most supermarkets have it too. If you want to substitute, a mix of balsamic vinegar and maple syrup works fine. someone asked what else can you use pomegranate molasses in. about half of the videos on my channel call for it.

[@misterdudeable]

Please don't shop on amazon. Shopping there is contributing to shipping problems and a possible future economic downfall.

[@sarahledbetter7118]

I ordered mine but won’t get it for a month. Great job, Helen!

[@williamwescott4213]

I am a US citizen in Moscow. For anyone there and in Central Asia, a version of pomegranate molasses called nasharab is available just about in any grocery outlet as a popular condiment. I just used it to make the recipe, and it works well. And thank you for posting this.

[@susannealderman148]

@@misterdudeable Here here!

[@angelawesneski5029]

I found a recipe online for reducing pomegranate juice to make pomegranate molasses since i couldn't find it in my local grocery store. I can't guarantee it is exactly the same, but it has served my purposes and was relatively low cost and effort.

[@Mt28657]

Chef John is to cayenne, as Helen is to Pomegranate molasses

[@AzeemaFaizunnisa]

:)

[@cristrivera]

True😂

[@heretikpapy]

Chef John from Food Wishes ? YEAH !!! I laugh really hard LOL

[@westonboi66]

These two should get together. I’ve only just found Helen and chef John sprung to mind instantly.

[@AndyCandyZeroSugar]

And Jon Townsend to Nutmeg! The Holy Trinity of favourite chef ingredients.

[@BostonAreaHomes]

We actually do this in Armenia to decorate this dish - put pomegranate seeds and walnuts cut into small pieces to cover the surface. Gives nice crunchiness to it. Looks and tastes amazing. Thank you and Ana for acknowledging that it is an Armenian dish ( not Turkish).

[@Charlzton]

I don't think I've ever been in love with a KZbin channel as much as I am with Helen's

[@jcwoods2311]

Admit it Charlie. We are in love with Helen and just appreciate her recipes as an aside. A most excellent aside of course, but Helen holds the candle.

[@campion7038]

@@jcwoods2311 I've been found out.

[@jamesvoigt7275]

By "wonderfully well," I mean that it is a good texture and quite delicious.

[@HermannKerr]

Delicious, I used my slow cooker to cook the beans on the low setting which cooked the beans thoroughly but kept the beans intact and made it in a very similar manner. It is the best way I have ever found to cook those black turtle beans. The first batch when to black bean soup and the second batch I put some aside and made the pate - I might never make Hummus again. I say cook the beans and freeze them on cookie sheets and bag them so there are always black beans there nearly ready to eat.

[@m.s.biteth1164]

It's like a blonde - in a mainstream kind of way. Nearly spit out my coffee at that! I will try this with the black walnuts I have drying for winter - like 100 lbs worth!

[@JohnNathanShopper]

🤣😁 😋

[@geezermann7865]

Are they from your own trees? I have a few trees, but the squirrels harvest them for me.

[@mariamb3002]

Thought of the Armenian bean pâté when I saw this as a reccomended video on my home page. Turns out it is actually Armenian!! The difference is that in Armenia it's (mostly) rolled like a swiss roll with a butter filling and decorated with pomegranate seeds. During the Lent, people make it without butter. I also like to add coriander powder!

[@ludaw2975]

This spread tastes so good! I did not have big expectations, even frowned: what good can come out of basically just beans and walnuts . But need to get through my 20lb bag of black beans and it's Helen's recipe - so gave it a try. It is unbelievably good, and taste surprisingly sophisticated despite its humble ingredients. Thank you, Helen! PS I do not have pomegranate molasses, so used balsamic vinegar

[@helenrennie]

So glad it turned out well :)

[@kittykat717]

Oh my goodness Helen cannot wait to make this.

[@apotheosisofarose1425]

I read this as goddess and didn't even question it

[@FutureCommentary1]

Came here to refresh my memory. I'm making it again this season as an alt to foie gras.

[@wesmundo154]

This was so great. My first time trying pomegranate molasses too and it completely elevates this pate (and is unbelievably delicious in its own right and I can't believe I've existed without it but that's a different story...).

[@alexxdaye1]

Where ever Ana is, I'm sure she's appreciative of your homage and honor of her dishes. That speaks a lot to the kind and genuine soul YOU ARE!!! Thanks for sharing this delicious looking recipe!

[@jassonjasson7418]

Very nice recipe chef 👍👌👏. I love brunettes 😉. Really very tasty either way pomegranate or balsamiko + maple cyrup. Thank you for your effort 🌞🌹😎

[@HermannKerr]

I love Hummus and Baba Ganoush, so I am now excited to add a new dip made from two of my favourite foods. Thank you for share this dish.

[@jamesvoigt7275]

I especially appreciate knowing that Cortas brand is preferred. I think that's what I have -- tucked away somewhere.

[@FutureCommentary1]

Adam Ragusea sent me here. Subscribed to ever since and really love your style. I'll see if I can find the pomegrate molasses (We have lots of Lebanese supermarkets around) and make this recipe as soon as I can.

[@willbmw]

A nice tribute to Ana and a great dish. Thanks

[@TheCharles303]

I feel like adding some sautéed cremini mushrooms to the pâté it would add some deep umami. Having never made this that is the first thing that came to mind for when I make it.

[@Theaterverslaafde]

Oeh, good thought!

[@marilyn1228]

This look so delicious, you had me at beans.

[@emchem7439]

Helen, I love your recipes. This looks delicious. Ana Sortun's recipe is different, and I'd love to try them both!

[@bertjones3010]

Hi Helen, I'm revisiting your recipe which I use several times a year - maybe about once a month or so. So thank you for this - it's fabulous! I just wanted to share one thing I've been trying out which, for me, works wonders. I have a Zyliss crank Cheese Grater - very old - that I use to grate the walnuts before browning, and I'm using a cup of the ground walnuts rather than a cup of whole walnuts. Then I brown them like I was preparing a light roux (minus the fat)- or browning just the flour. I was never happy with browning the whole walnut and didn't think the results were all that aromatic and the hulls wouldn't break down in the processor. It also takes care of the chunks of walnuts that my food processor wouldn't break down. Just thought you might give a little feedback on how that sounds to you. Regards, Bert

[@jamesvoigt7275]

I made your bean pate today after having found your recipe yesterday. It turned out wonderfully well. I used pinto beans since that is what I had, and I used miso instead of pomegranate molasses since I couldn't find mine. Definitely a winner. I encourage other viewers to try. It may serve 8 as a snack, but it made a whole lunch for me with plenty left for later. Thank you so much. Food from that region is about my favorite, especially bulgur and freekeh.

[@rpaiz87]

I love how thorough you are in your videos, wonderful teacher🙌🏾

[@saraatppkdotpt8140]

This is sent from heaven 😍

[@v0zbox]

Helen, wow! I made this today and it's delightful. I didn't expect so much depth of flavor from so few ingredients. I'm a little ashamed to admit I did have to sub balsamic vinegar for the pomegranate molasses (though I did use the aged, syrupy kind), but without a doubt I will be making this again once I restock my pomegranate molasses. I was surprised how much the raw garlic really brings this pate together. So good on crunchy carbs and crudites!

[@helenrennie]

so glad you enjoyed it :)

[@macemarek2780]

The combination of walnuts and pomegranate molasses reminds me of my favourite Iranian chicken dish called Fesenjan. 'Cooking With Yousef' has a video on his channel. It uses a LOT of pomegranate molasses

[@helenrennie]

Just watched Yousef's video. Oh, this is my kind of dish :) thank you so much for introducing me to this channel!

[@vaazig]

Thanks for a great channel idea. Looks really good.

[@vaazig]

Maybe I can return the favour. My wife is part Egyptian, so searching for particular recipes I encountered the channel "middle eats". He's an Egyptian living in the UK and cooks middle eastern in general and Egyptian cuisine in particular.

[@helenrennie]

I love Middle Eats!

[@vaazig]

@@helenrennie 😊

[@watercressfabrique3333]

I didn't know bean could be made into Pate, this looks lovely! Thank you for the recipe Helen!

[@eileenfb1948]

Helen I have made this pate and it proved a great success. For busy cooks using tinned black beans it is extremely quick to make. I serve it with Nairns Gluten Free Seeded Oatcakes (UK product). Thank you so very much for sharing Ana's dish.

[@vidm96]

Hi Helen, This is the first of your (or in this case, Ana's) recipes that I have tried. At first I was curious, but as soon as I smelled the combination of roasted walnut and chopped garlic, I had high hopes. The spread is really tasty and has a nice balance between warmth, spice and sweetness! Thanks for making this video.

[@suyapajimenez516]

Helen I like you always have something different for us in America. I’ll give it a try to this pate. Where I come from black or red beans are the every day meal and we cook them in many way but this absolutely a new way and the combination of the ingredients definitely have to give a delicious dish. Thanks

[@ignominia]

Since where l live p.m is not available I have made pomegranate molasses from the fruit not the juice and it came out wonderful, reducing it slowly on our heating wood stove. However I think that a similar acidic/sweet substitution can be Tamarind paste, an ingredient l am falling in love with. I stay away from commercial balsamic as it's mostly sweetened artificially not time aged as the very expensive true balsamic would be...

[@quiz-sandwich]

I've just made it, and it's absolutely delicious! ❤❤❤

[@ProfFS-hi9js]

I made a similar spread with toasted walnuts and roasted red pepper. So yummy! This recipe sounds delicious. Can't wait to try it!

[@rosinesaade7421]

You're amazing Helen

[@contemplate-Matt.G]

Love this channel. Great lessons and captivating host

[@IndoPersian1969]

Hi Helen, can't wait to try this recipe! Have a question regarding the beans: Why are you so obsessed with not breaking them up in the Instant Pot stage of the cooking...only to mash them to a paste later on?! Seems counterintuitive. When I cook daals and pureed lentils I love it when they smush up before the blending stage. Makes blending easier. Is it because you don't want to lose bean flesh and taste into the liquid? And if that is the case, what about using that rich liquid as a stock to make black bean soup with the left over beans?

[@Sanaz.TravelVlog]

Full support and send Love , I like your videos my dear friend .. keep it up 😍😍😍😍❤️❤️❤️❤️❤️

[@Sima-rd5mu]

Does the pate taste better if made ahead of time or on the day of? Thank you and Happy New Year!

[@Sartanaferre]

Hollllyyy the intro, brunette rules! 😂❤️😉 Love your videos, and absolutely adore your personality!

[@galaxytrio]

I'm making that! Thanks, Helen.

[@LuigiNotaro]

The background of the recipe that you give is so impactful! Thanks Helen!!

[@orbitboi63]

Yum. Will be making this coming summer.

[@tinimecooksanimationcookin551]

Mmm the result is great as usual

[@RobbieVoy]

I love your recipes. I started this in my Breville food processor as you did here but finished it in the Vitamix. The Vitamix made this dip very creamy with none of the texture the food processor left. The only thing I would change was I used two large cloves of garlic and find it a bit too much - my fault. Next time I will reduce the amount I add. Thanks again for all your lessons and recipes.

[@helenrennie]

I love how you adopted this recipe to your flavor and texture preferences. Yes, Vitamix would make it super smooth :)

[@HeatherValentineMsFoodie]

Ohh I really like this, I do a walnut pate already so I am excited about a new recipe that is same but different 💝🙌

[@whoisjakethomas]

I can't wait to try this and make it myself for my friends!

[@LaGrossePaulik]

Ooh I'm curious to try this out! I can't figure out the taste in my head, so... let's go to the grocery store 🛒😋 have a good day!

[@indiebaby]

I am a fan of the pate recipes!

[@kamikazitsunami]

I'd eat it. I love bean style hummus dips. Beans are beans.

[@FutureCommentary1]

Can I make this with red beans? Edit: I did. It's really good. 10/10 recommend.

[@sanlewis6068]

I cannot wait to try this recipe!!! Thank you soooo much for your recipe and amazing tutorial!!!

[@geezermann7865]

I agree, I've always appreciated a mysterious and sophisticated dark-haired woman. Smart and talented. I have some black beans, and a bag of walnuts. Let's do this.

[@baroo4u]

Made it and loved it. So easy!

[@tosca...]

This looks super delicious Helen. I will do the vegan version, yes, I am one of "those". But I find *good* whole food plant based food to be hard to cook, maybe because I'm doing everything as if I never cooked before. Let's just say it's weird. I use Cortas - it's been in my Co-op for years, but the supermarkets have been influenced by the pandemic, so the major ones here in Australia are stocking Cortas and many new brands of all sorts. Thank goodness so many people turned to cooking in lockdowns - it shows in lots of new products on supermarket shelves 🛒👍🏻

[@TheArcSet]

:) Thanks for this video.

[@RichardDurishin]

Let me just drop this right here: ❤️!

[@learnerlove6853]

Yeeeeesssss, i have to try this

[@germanovicente4616]

i love your videos ! but i can't find pomegranate molasses anywhere here in portugal 😭

[@helenrennie]

just posted a comment on substitutions. i pinned it to the top so that it's easy to find.

[@germanovicente4616]

@@helenrennie thank you 🌸

[@paulafigueiredo1745]

@@germanovicente4616 - Germano, numa resposta dada pela Helen, uma mistura de vinagre balsâmico e Maple Syrup resolve o problema. No supermercado do El Corte Inglês deve encontrar o Maple Syrup. Espero ter ajudado.

[@wffarrell]

Oh, be still my heart Helen!

[@dixierodman7815]

I’ve already ordered the pomegranate molasses from amazon

[@turtleandbear1179]

hey! I wanted to make the paste, but my friend has a walnut allergy. i would have just exchanged it with tahini, except if you have a better suggestion...? thanks!

[@sandegeorge542]

Wasn’t sure about this but made it anyway. Yummm good. What else can one use the Pom molasses for?

[@helenrennie]

I call for it in half of my videos. Google for my grilling glaze to get started (useful for browning in the pan too, not just on the grill).

[@nancyasare87]

Helen a question for you can I use beef liver to make beef liver pate?. Thank you please let me know.

[@juanpablogarcialopez1155]

It looks amazing! I will like to try out. But is there something to sustituye the pomegranade molasses?

[@helenrennie]

you can add any acidic ingredient, but if you want it to be this dish and not some other bean spread, you need pomegranate molasses

[@kayd004]

Do you think you can substitute pecans for the walnuts?

[@helenrennie]

I haven't tried it, but I don't see why not

[@howtomakeyourlifeeasier]

can you somehow substitute the pomengrate molasses? If now, what other uses it has? Thank you :)

[@westonboi66]

If I wanted to make this vegan, could I substitute butter for avocado?

[@k80ambrose]

how long does this dish keep in the fridge?

[@Vonsen]

Why the concern with beans bursting if you're just going to puree them anyway?

[@helenrennie]

because they'll taste watery after pureeing. I am also not using all of them for the pate. 1 pound of dry beans produces a lot. a few of them bursting is par for the course, but if all of them burst, that kind of sucks. that's about bursting during cooking. if you are talking about bursting because you strain them too soon, that's not a biggie, but you want them to cool off enough not to melt the butter, which is also enough for them not to burst.

[@afiqazaibi3547]

Is it important to not let the beans break while cooking if they're being processed anyway? Which one of Ana's restaurant(s) and dish(es) do you recommend to someone who's never been to any of them?

[@helenrennie]

I just answered it in another comment. I haven't eating in Ana's restaurants for too many years to recommend specific dishes.

[@lui5gif]

@@helenrennie maybe you could create a pinned comment with frequently asked questions and update as you answer them? After a while it gets hard to find the comments you answered to :)

[@michaelmcnally1242]

Well if you're making 2X the amount of beans you need, then perhaps the other recipe you'll use them in would prefer non-exploded beans.

[@DH-ny7mn]

Any suggestions if you want to omit butter? Can you substitute olive oil?

[@helenrennie]

watch the full video

[@DH-ny7mn]

@@helenrennie guilty as charged! will do.

[@ShepSchaap]

how did i die 30 seconds into this video? love you Helen

[@jodrew1845]

Great recipe, do you know what this dish is called in Armenian?

[@mariamb3002]

Lobov pashtet

[@jodrew1845]

Thank you, I wish you were around me to properly pronounce this. I'll probably sound terrible saying it, lol.

[@JohnNathanShopper]

Damn, Helen, them is fightin words! 👩🏼👩🏻💛

[@soniaortiz6805]

What if can't find the pomegranate molasses is there something else I can use

[@merelinguist4810]

Balsamic vinegar will work fine.

[@bryanw2961]

I could be wrong, but I believe that Helen has a video on how to make your own.

[@helenrennie]

I explain in the video why I don't make my own.

[@helenrennie]

you'd need to reduce the amount significantly if using balsamic vinegar and I would add a splash of maple syrup too to compensate for lack of sweetness.

[@cb2ndjml]

Can you recommend a possible vegan substitute for the butter, e.g. olive oil, coconut butter, mashed avocado or avocado oil, etc? Got some WFPB eaters amongst a vegetarian family…

[@exsilencio]

She does I the video. Olive oil works fine, but will produce a slightly runnier spread. More like hummus. Vegan butter (she gave a name but since I don't live in the US I didn't bother remembering it) would work too.

[@cb2ndjml]

@@exsilencio Oops! Clearly I rushed to comment; I'll be sure to watch the whole way through!

[@vaazig]

@@exsilencio j don't know what that is either. But, for a similar behaviour as butter I'd try with coconut oil since it goes hard in the fridge. Refined don't taste of coconut much. What do you think?

[@exsilencio]

@@vaazig I'm a big believer in adapting recipes to suit your own tastes so go for it. Coconut oil would definitely add that firmness, and if you mix it with runnier oils you could tweek that even further. If you toast some spices in it you can infuse it to add other flavors, though you'd need to make sure it works with the molasses. Lebanese/Armenian flavor profiles should pair well.

[@vaazig]

@@exsilencio hmmm, interesting. Arabic 7 spice, bokharat, maybe.

[@emmaharrison1399]

This looks delicious, and I have all the ingredients ready to go! What is the best serving temperature?

[@emmaharrison1399]

Oops, I see it says to refrigerate. I guess taking out of fridge for awhile until just off-chill would be flavorful.

[@cindygass3417]

Can I freeze this?

[@Javaman92]

I always enjoy your videos. I was thinking of you the other day while making aglio e olio. While I was thinly slicing one of my garlic cloves that I grow and marveling at its size (over 12 grams pealed) I thought of one of my pet peeves which is the vast difference between those tiny cloves ya get all too often in a store to what I have. lol ;-) Brunettes are definitely classy and all together desirable. Blondes are fine, in a mainstream sort of way. LMAO. What's not to love about you? Anyway. Say, if you could have only 5 major kitchen appliances what would they be and why? An idea for a video perhaps?

[@helenrennie]

You might like my kitchen tour video: kzbin.info/www/bejne/jZ2vhoCeprqSkKs where I talk about all my equipment. if you are talking about electric appliances, I love my food processor (I have a new one now that I'll review soon), Vitamix, a stand mixer, an immersion blender, and instant pot.

[@Javaman92]

@@helenrennie Yes! Thank you that was exactly what I was wondering. I somehow missed that video, I'll check it out now. :-)

[@cassie.minimalist]

I always dont have one ingrediend watching grat recipes! 😂 😂 😂 This time pommegrenate molases

[@helenrennie]

several people used balsamic vinegar in this recipe with great success, just use half the amount since it's more sour.

[@Arberin]

Is pomegranate molasses the same thing as pomegranate syrup?

[@helenrennie]

I am not sure. there are lots of pomegranate juice products out there. they vary brand to brand. I showed you what I use in the video.

[@Residew]

Castin' shade

[@andrewbarney5503]

Did not know palmagraite molasses existed!

[@epiqueerian8895]

Sounds wonderful. Question though, what spread is like a redhead? Spicy and uncommon I’m guessing 🤣

[@dominiclitchfield6620]

Rose harissa maybe?😅

[@carolyneryan7152]

The pita chip recipe was omitted. ☹️

[@nosaltiesandrooshere7488]

👍 Danke fürs Hochladen! 👍 Thanks for uploading! 👍 Very good and beautiful, thank you! 👍 Sehr gut und schön, danke!

[@FreshEatsLLCTV143]

Nice video 😂

[@beehivecity]

Hi Helen

[@JohnNathanShopper]

👍

[@pakhoy8648]

🥰🥰🥰🥰🥰

[@marcomolinero5877]

Can't believe she just put blonds down like that lol

[@OPGardevoir]

As a brunette I've never felt prettier Im a guy

[@paulkelley7445]

Usa sc

[@janetmackinnon3411]

How can you be "hairist"? Or "complexionist"?

[@silvanapopa]

Mainstream? As a blonde I feel personally attacked, I am not mainstream, ok? -Sent From My iPhone

[@s.stephens8690]

Unfortunately, I had to use canned black beans, low sodium... I followed the recipe exactly; however I found the "pate" to be boring and lacking in flavor... so I added a little salt. It helped a little but I couldn't see how this was anything I'd serve to friends or company and get a "Wow!". I really wanted to love it.... but I was disappointed. Sorry.

[@Moley1Moleo]

If you are curious about the authenticity of the dish, I asked my Armenian friend about it. He told me: "I have never seen that [dish] before in my life. I have a wog [aussie slang for ~ethnic] grandma who makes literally everything and [I] have been to armenia twice. My theory is that it's a Turkish dish that [Ana Sortun] is culturally appropriating as Armenian out of pure spite." Take from that what you will.

[@Moley1Moleo]

​@Susan James - It can be used in a racist way, but he uses it to describe himself, and I checked my post with him before directly quoting him. So if you think of the term as a slur (which could be a valid perspective), he's reclaiming it in this instance.

[@helenrennie]

Here is a link to this dish on Armenian Institute's site: www.armenianinstitute.org.uk/food/2020/3/25/bean-pate Of course, it's in the UK, so I am sure someone will find an issue with it. After all, it's internet. We can make anything political, even beans. Boston has a huge Armenian population. Many of these people have first lived in Iran or other countries around the world before moving to the US. This might be reflected in their cuisine. Is there any point to figuring out the authenticity of this or any other dish? Do these discussions ever end well?

[@Moley1Moleo]

@@helenrennie - I was mostly just curious in an academic sense. At 1:30 you mention not being sure if it is authentic, and I so I couldn't help asking my Armenian friend about it. I find it interesting that he seemed so confident it was not Armenian, and yet you found an article that mentions at New Years "every table" would have some variation of it!

[@nathanfarias5779]

Yuk recipe ..