Spicy Bean Pâté

spicy bean pate

Spicy Bean Pâté

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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.
Servings: 4
Calories: 90

Ingredients
 

  • 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

Instructions

  • Drain the beans, reserving the liquid from the can.
  • 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.
  • Taste and adjust seasoning.
  • 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.
Calories: 90 kcal
Carbohydrates: 17 g
Protein: 6 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 288 mg
Potassium: 310 mg
Fiber: 6 g
Sugar: 2 g
Vitamin A: 22 IU
Vitamin C: 2 mg
Calcium: 35 mg
Iron: 1 mg
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