History of this recipe:-
We were buying in a perfectly tasty organic bean pâté, but one day ran out and Lou made this one. It’s so simple and VERY tasty, so we now have home made all the time (which is how we prefer to do it).
Where you will find it on our menu:-
As part of our ‘Mexican-style Mezze’ served with corn chips, or the ‘Voluptuous Vegan’, or you can enjoy it on homemade, wholemeal toast (or rice cakes for those on a wheat free diet) or with a toasted pita.
Quantities below will make about 500g of pâté.
This will freeze quite well.
Keeps for 4 days in the fridge.
Very yummy on crackers or toast, or served with corn chips or in a sandwich with red onion.
1 small red or white onion
1-2 cloves garlic
2 tsp vegetable/olive oil
1 400g tin of mixed beans or 400g cooked mixed beans
1 tsp Marigold Organic Swiss vegetable boullion
1 tsp lemon juice
Couple of dashes of vegetarian Worcestershire sauce (non-veggie one contains anchovies)
1 tbsp tomato purée
Generous pinch of paprika, salt & pepper
1) Peel & finely chop the onion and garlic.
2) Fry in the oil until translucent.
3) Open the beans, strain off liquid & mash to a rough consistency.
4) Add the fried onion & garlic, boullion, lemon juice, Worcestershire sauce, purée & seasoning.
5) Mix well!