2 cups of cooked green split peas 2 teaspoons of dried mint 1/4 cup of evaporated skim milk 3 envelopes of gelatin 2 cups of freshly cooked or canned chickpeas or white cannellini beans, drained 1/4 cup of reduced calorie mayonnaise 1 tablespoon of lemon juice 2 cups of freshly cooked or canned red or pink beans, drained 1/4 cup of chili sauce
Spray a loaf pan, about 8 by 4 inches, with Pam or Baker's Joy. Place peas with mint and skim milk in a blender or food processor and blend until smooth. Place 1 package of gelatin in a small skillet and pour over 2 tablespoons of cold water. Over low heat, dissolve gelatin in water until mixture is translucent and warm. Remove from h eat, add to peas, and process until smooth. Spoon mixture into bottom of loaf pan and place in refrigerator for 10 minutes to set lightly. Meanwhile puree chickpeas or white peas with mayonnaise and lemon juice. As before, dissolve 1 envelope of gelatin in 2 tablespoons of water in a small skillet. Heat gently until gelatin is translucent and warm and add to chickpeas or beans, process until smooth. Spoon this mixture on top of the green pea mixture in loaf pan and smooth with a spatula. Return loaf pan to the refrigerator to let the second layer set for 10 minutes. Gently warm last envelope of gelatin in 2 tablespoons of water over low heat until translucent and warm. Puree kidney beans with chili sauce and gelatin until smooth. Spoon this mixture over white layer of beans and smooth it with a spatula. Cover with wax paper and chill overnight. Gently unmold the pate and cut into slices. Makes 1 loaf, about 12 slices
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