1 Cup Dry Black Beans
1 (6-inch) Piece Kombu (optional)
2 Cups Water
1/2 Teaspoon Sea Salt
1/4 Cup Hickory Chips
1/4 Cup Warm Water
1 Tablespoon Oil
1 Cup Chopped Onions
2/3 Cup Chopped Mushrooms
3 Cloves Garlic
1 Teaspoon Thyme
1/2 Teaspoon Sea Salt
1/4 Teaspoon Cumin
2/3 Cup Tahini (sesame butter)
1/3 Cup Juice From Cooked Beans
2 Tablespoons Tamari

Soak beans for 2-4 hours in 3 cups of water. Drain and place in 2-quart saucepan with lid. Add kombu and 2 cups water, then pressure cook for 1 hour or boil for 1-1/2 hours (with 3 cups of water.) Stir in salt and let beans sit for 20 minutes, then drain. Soak hickory chips in water for 10 minutes. Transfer drained beans to a metal pan and smoke them on high heat for 5 minutes on an electric a stove and 8 minutes on a gas stove. Remove from heat and let them smoke covered for an additional 30 minutes. In a 10" frying pan, heat oil and sauté onions, mushrooms, garlic, thyme, salt and cumin on medium heat for 5 minutes. In a food processor, add smoked beans, sautéed vegetables, tahini, bean juice, and tamari, then process until smooth.

Transfer Paté to a container or mold, then refrigerate until chilled. Serve with bread or crackers.