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The sweet, deep flavors of caramelized onions and cooked beets pair beautifully with adzuki beans. Try this pâté as a spread for crackers, a dip for crudités, or a topping for whole grains.
1 | Bring beets and enough water to cover to a boil in medium saucepan. Reduce heat to medium-low, and simmer 35 to 40 minutes, or until beets are tender. Remove from heat, drain beets, and slip off skins under cool running water. Cut beets into 1-inch dice, and set aside.
2 | Heat oil in large skillet over medium heat. Add onion, and sauté 8 minutes, or until beginning to brown. Add garlic and salt, and cook 5 minutes more, or until onions caramelize. Remove pan from heat, and stir in balsamic vinegar and mirin; set aside.
3 | Place beans in food processor; add cashew butter, vinegar, beets, and caramelized onions. Blend until smooth, scraping sides of bowl as needed. Season with salt and pepper, if desired.
- Calories 109
- Carbohydrate Content 11 g
- Cholesterol Content 0 mg
- Fat Content 6 g
- Fiber Content 3 g
- Protein Content 3 g
- Saturated Fat Content 1 g
- Sodium Content 155 mg
- Sugar Content 2 g