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Spicy bean Pâté

The pate may be prepared up to 2 days before then stored in the refrigerator.
Serve as a quick, easy and different starter with brown bread or toast. For a party, serve the pate' as a dip with sticks of carrot, celery stalks and sliced cucumber, or spread it on cocktail biscuits.

ingredients

serves 4
425 g (15 oz) can red kidney beans
1 clove garlic, crushed (optional)
1 tablespoon tomato puree
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
few drops of Tabasco
salt and freshly ground black pepper
parsley sprigs, to garnish

method

1. Drain the beans, reserving the liquid from the can.

2. Put all the ingredients into a blender and blend to a smooth paste; it will be flecked with pieces of bean skin. Alternatively, place all the ingredients in a bowl, pound
them with the end of a rolling pin, then mash thoroughly with a fork. If the mixture becomes too thick, add 2 - 3 tablespoons of the reserved liquid from the can.

3. Taste and adjust seasoning.

4. Pack the pate' into 4 small ramekins or other individual dishes and carefully smooth the surface of each with a small knife. Serve the pate' cold or chilled, garnished with parsley sprigs.

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