2cups(500 mL) cooked or canned pinto beans,drained & rinsed (see notes)
1tsp(5 mL) minced fresh sage(or 1/4 tsp/1 mL dried sage)
1tsp(5 mL) minced fresh thyme(or 1/2 tsp/2 mL dried thyme)
1/2tsp(2 mL) Kosher or sea salt
1/2tsp(2 mL) fresh ground pepper
3/4cup(175 mL) dried cranberries or diced dried apricots,divided
Directions
Place dried mushrooms in a bowl or 4 cup (1 L) measuring cup and cover with boiling water. Let soak until softened, about 20 minutes.
While dried mushrooms are rehydrating, heat oil in a large skillet over medium low. Add 1/2 cup (125 mL) pecans and onion and sauté until onion is translucent and pecans toasted. Add fresh mushrooms and continue to sauté until fragrant and lightly browned.
Add pinto beans, reduce heat. Once dried mushrooms are softened, drain well (reserve liquid, see notes below) and add to skillet mixture with the herbs, salt and pepper. Cook, stirring for 2 minutes, to evaporate some moisture from the mixture. It should be thick, not soupy.
Transfer mixture to a food processor and blend until lightly coarse, or longer if a smoother tapenade is desired. Transfer mixture to a bowl and stir in 1/2 cup (125 mL) cranberries or apricots until evenly distributed.
Lay out four large pieces of plastic wrap side by side. Turn out half the bean mixture onto the first piece of plastic wrap and loosely form into a log shape and then wrap in the plastic wrap, twisting the ends to seal tightly. Gently roll back and forth until a smooth log is formed. Repeat on a new piece of plastic wrap with remaining bean mixture and place in the freezer for 15 minutes, or until the log has firmed up slightly.
Meanwhile, finely chop remaining 1/4 cup (60 mL) nuts and dried fruit. Spread in a single layer on the two remaining pieces of plastic wrap. When the logs are chilled, gently unwrap them and place them each on the chopped nuts/fruit. Carefully roll them until coated (do not handle the log too much or it will start to soften and get messy!) Re-wrap the logs and place back in the freezer until ready to use.
To serve, remove tapenade from the freezer, unwrap and set on a platter with assorted crackers, pepper jellies, Dijon mustard, fresh fruit and veggies.
Notes
Dried mushrooms are widely available in the produce or "gourmet" aisle.
A 19 oz (540 mL) can of pinto beans, drained & rinsed yields 2 cups (500 mL) cooked beans. Check out our website for information on cooking pinto beans from dry!
Refrigerate or freeze the liquid from the dried mushrooms to use this flavourful broth in other recipes like soup, stews or pasta sauces for a delicious umami, mushroom flavour!
3/4cup(175 mL) dried cranberries or diced dried apricots, (divided)
1
Place dried mushrooms in a bowl or 4 cup (1 L) measuring cup and cover with boiling water. Let soak until softened, about 20 minutes.
2
While dried mushrooms are rehydrating, heat oil in a large skillet over medium low. Add 1/2 cup (125 mL) pecans and onion and sauté until onion is translucent and pecans toasted. Add fresh mushrooms and continue to sauté until fragrant and lightly browned.
3
Add pinto beans, reduce heat. Once dried mushrooms are softened, drain well (reserve liquid, see notes below) and add to skillet mixture with the herbs, salt and pepper. Cook, stirring for 2 minutes, to evaporate some moisture from the mixture. It should be thick, not soupy.
4
Transfer mixture to a food processor and blend until lightly coarse, or longer if a smoother tapenade is desired. Transfer mixture to a bowl and stir in 1/2 cup (125 mL) cranberries or apricots until evenly distributed.
5
Lay out four large pieces of plastic wrap side by side. Turn out half the bean mixture onto the first piece of plastic wrap and loosely form into a log shape and then wrap in the plastic wrap, twisting the ends to seal tightly. Gently roll back and forth until a smooth log is formed. Repeat on a new piece of plastic wrap with remaining bean mixture and place in the freezer for 15 minutes, or until the log has firmed up slightly.
6
Meanwhile, finely chop remaining 1/4 cup (60 mL) nuts and dried fruit. Spread in a single layer on the two remaining pieces of plastic wrap. When the logs are chilled, gently unwrap them and place them each on the chopped nuts/fruit. Carefully roll them until coated (do not handle the log too much or it will start to soften and get messy!) Re-wrap the logs and place back in the freezer until ready to use.
7
To serve, remove tapenade from the freezer, unwrap and set on a platter with assorted crackers, pepper jellies, Dijon mustard, fresh fruit and veggies.
