Ingredients
- 5 garlic (cloves)
- 3 shiitake mushrooms soaked in
- 1 bay leaf
- 1 tvp granules
- 1,200 ml water (hot)
- 240 gr pinto beans
- 60 gr onion (chopped)
- 30 ml mirin sauce
- 16 ml ketchup
- 16 ml olive oil
- 16 ml soy sauce
- 3 gr salt
- 2 gr oregano
- 2 gr mace
- 1 gr marjoram
- 1 gr black pepper
Combine beans, water, bay leaf & garlic in a large pot. Bring to a boil & cook for 70 to 80 minutes till tender. Remove bay leaf & drain beans. Stir in salt, marjoram & oregano. Combine TVP, hot water & ketchup. Set aside. Saute onion in olive oil till soft. When mushrooms have soaked for 15 minutes, remove & slice into 3 cm strips about 36 cm wide. Set aside. Combine beans, onion & TVP mixture in a food processor along with mirin, soy sauce, pepper & mace. Blend till smooth. Fold in the mushroom strips. Pack mixture into a lightly oiled 1 litre mold. Cover with foil, place in a pan of hot water & bake at 180ºC for 1 hour. Remove from oven. Place a plate on top of pate & weight down till the pate becomes firm. Let cool in the fridge. Turn out onto a plate to serve. Serve as a spread on thin slices of melba toast or crackers. VT February 1992
