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
- 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