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Black Bean and Greek Olive Pate with Walnuts

1/2 c Dry black beans (1 1/4c cooked)
2 ts Olive oil
1/4 Onion; finely chopped
1 cl Garlic; finely chopped
1/4 lb Fresh mushrooms; sliced
1/2 c Walnuts
12 Kalamata olives; pitted and chopped
1/4 ts Dried thyme
1/4 ts Pepper
Pimento slices

Soak the beans in 2 cups of water overnight or combine them with 2 cups of water in a saucepan, boil for 2 minutes, and let stand 1 hour. Cook in soaking water over medium heat until very tender, about 1 hour, then drain and puree in a food processor. Heat the oil over medium heat and saute the onion until soft, about 3 minutes, Add the garlic and cook 1 minute. Add the mushrooms, cover and cook 5 minutes. Remove from heat. PLace the walnuts in a blender or food processor and grind to the consistency of cornmeal. Combine the sauteed vegetables, ground nuts, chopped olives, thyme and pepper in a blender or food processor until fairly smooth but not creamy. Spoon into a serving dish and chill. Garnish with pimento slices and serve with chips and crackers.


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