Lenten bean and walnut spread
Bean and walnut spread makes an excellent sandwich filling for breakfast during Lent. Beans take well to spices, and walnuts give the spread a richer flavor. I have not added oil because the walnuts provide enough richness on their own.
Adjust servings in the full version
Wash the beans, remove any floating grains and soak in water for 6-8 hours. I often soak it in the evening and boil it the next day. That is, my beans sit in water for at least 12 hours.
Boil the beans in salted water until tender. Cool. Drain the broth, but do not throw it away. It will still be needed in the future.
Wash the walnuts and dry them in a dry frying pan until golden.
Put the cooled, drained beans, walnuts, garlic and spices in a bowl and blend until smooth.
For a smoother, creamier spread, grind the nuts first, then add the beans and spices. I prefer a coarser texture, so I blend everything together.
The pate may turn out a bit thick. Add a little bean broth, achieving the desired thickness, and blend again with a blender.
Serve on sandwiches with fresh vegetables.