Stove Top Smoker Black Bean Pate

• 1 cup dried black beans
• 1 piece kombu (optional)
• 2 cups water
• 12 teaspoon sea salt
• 14 cup hickory chips
• 14 cup warm water
• 1 tablespoon oil
• 1 cup chopped onion
• 23 cup chopped mushroom
• 3 garlic cloves
• 1 teaspoon thyme
• 12 teaspoon sea salt
• 14 teaspoon cumin
• 23 cup tahini (sesame butter)
• 13 cup juice, from cooked beans
• 2 tablespoons tamari

1. Soak beans for 2-4 hours in 3 cups of water.
2. Drain and place in 2-quart saucepan with lid.
3. Add kombu and 2 cups water, then pressure cook for 1 hour or boil for 1-1/2 hours (with 3 cups of water.)
4. Stir in salt and let beans sit for 20 minutes, then drain.
5. Soak hickory chips in water for 10 minutes.
6. Transfer drained beans to a metal pan and smoke them on high heat for 5 minutes on an electric a stove and 8 minutes on a gas stove.
7. Remove from heat and let them smoke covered for an additional 30 minutes.
8. In a 10" frying pan, heat oil and saute onions, mushrooms, garlic, thyme, salt and cumin on medium heat for 5 minutes.
9. In a food processor, add smoked beans, sauteed vegetables, tahini, bean juice, and tamari, then process until smooth.
10. Transfer Pate to a container or mold, then refrigerate until chilled.
11. Serve with bread or crackers.

black beans, kombu, water, salt, hickory chips, water, oil, onion, mushroom, garlic, thyme, salt, cumin, tahini, beans, tamari

Taken from www.food.com/recipe/stove-top-smoker-black-bean-pat-286320 (may not work)