Smoked Black Bean Paté

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A smoky combination of beans, komobu, tahini, onions mushrooms and garlic.  Recipe features use of stovetop smoker.

  • PrepN/A |
  • TotalN/A |
  • ServesN/A


    • 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.
Recipes From - The Gourmet Food And Cooking Resource