BLACK BEAN & GREEK OLIVE PATE WITH WALNUTS

      Title: BLACK BEAN & GREEK OLIVE PATE WITH WALNUTS
  Categories: Miamiherald, Vegan, Appetizers
       Yield: 2 Cups
  
 MMMMM-----------------FORMATTED BY LISA CRAWFORD----------------------
     1/2 c  Dry black beans (1 1/4c
            -cooked)
       2 ts Olive oil
     1/4    Onion; finely chopped
       1 cl Garlic; finely chopped
     1/4 lb Fresh mushrooms; sliced
     1/2 c  Walnuts
      12    Kalamata olives; pitted and
            -chopped
     1/4 ts Dried thyme
     1/4 ts Pepper
            Pimento slices
  
   Soak the beans in 2 cups of water overnight or combine them with 2
   cups of water in a saucepan, boil for 2 minutes, and let stand 1
   hour. Cook in soaking water over medium heat until very tender, about
   1 hour, then drain and puree in a food processor. Heat the oil over
   medium heat and saute the onion until soft, about 3 minutes, Add the
   garlic and cook 1 minute. Add the mushrooms, cover and cook 5
   minutes. Remove from heat. PLace the walnuts in a blender or food
   processor and grind to the consistency of cornmeal. Combine the
   sauteed vegetables, ground nuts, chopped olives, thyme and pepper in
   a blender or food processor until fairly smooth but not creamy. Spoon
   into a serving dish and chill. Garnish with pimento slices and serve
   with chips and crackers.
   
   Nutritional info per 1/4 cup: 107 cal; 5g pro, 9g carb, 7g fat(51%),
   2.1g fiber, 123mg sodium
   
   Source: The High Road to Health by Lindsay Wagner and Arian Spade
   Miami Herald, 10/5/95
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