Mock Chopped Liver
May 29, 2015
Categories: Eggs, Nuts/Seeds, Vegetables, Appetizers, Jewish, Budget-Friendly, Make-Ahead, Entertaining, New Years, Rosh Hashanah, Gluten-Free, Kosher, Low Carbohydrate, Non-Dairy, Vegetarian more
"Adapted from Arthur Schwartz's Jewish Home Cooking. Canned green beans may be substituted for fresh. If using fresh beans, be sure they are cooked all the way through and are tender, not tender-crisp or al dente. Cook time is chilling time. Yield 7 cups"
- Serving Size: 1 (347.1 g)
- Calories 293
- Total Fat - 19 g
- Saturated Fat - 2.9 g
- Cholesterol - 148.8 mg
- Sodium - 2396.5 mg
- Total Carbohydrate - 23.8 g
- Dietary Fiber - 6.9 g
- Sugars - 10.3 g
- Protein - 11.4 g
- Calcium - 119.4 mg
- Iron - 2.9 mg
- Vitamin C - 25.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Bring water to a boil over high heat.
Add 2 tablespoons salt and all the beans.
Return to a boil and cook until tender, 8-10 minutes.
Drain and let cool.
Heat oil in a skillet over medium-high heat.
Add onions and toss to coat with oil.
Cover and reduce heat to medium.
Cook 10 minutes, tossing once after 5-6 minutes.
Uncover and stir.
Cook, stirring and scraping occasionally, for 20-30 minutes, depending on how brown you want them.
Place half the onions, half the walnuts, half the beans, and half the eggs in a food processor.
Pulse until mixture is fine but not pasty, scraping bowl as needed.
Repeat with remaining onions, walnuts, beans and eggs.
Place both batches in a bowl and add the pepper and remaining salt.
Tightly cover and refrigerate for several hours before serving.
Tips & Variations
No special items needed.