Spice Bean Pate
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
2 tablespoons of corriander seeds1 dessert spoon of fennel seeds1 tablespoon of cumin seeds4 teaspoons of paprika powder1 mild chilli, chopped finely2 cloves of garlic, chopped finelyone white onion, chopped finelyhalf a red pepper shoppeda handful of cherry tomatoes, halvedhalf a medium sized bags of black eyed beans, soaked and parboiled 4 teaspoons of good organic vegetable stock powderhalf a small carton of passata1 tin of tomatoesa dessert spooon of honeysome parsley or fresh corriander
Boil up the soaked beans with two teaspoons of stock, and simmer for 30 minutes. While it's cooking,sautee the various seed spices with the onion, garlic, pepper and chilli. When the onion is translucent, add the parika and cook for a further minute or two. Now, drain the beans and add them in with the cherry tomatoes, passata, the remaining 2 tsp of stock and tinned tomatoes and cook for a further 30 minutes, being sure to let the mixture reduce to a thick consistency. Taste while cooking, and if the mixture is tart, add some honey to take the edge off. Add your parsley or corriander, and remove form the heat. Take a hand blender and blend roughly 80% of the mixture, making sure you leave some beans and veg unlbended for texture.
Enjoy.
Serving Size: Makes a good sized bowl of pate - for less, just halve the ingredients
Number of Servings: 30
Recipe submitted by SparkPeople user MEDEADINGO.
Enjoy.
Serving Size: Makes a good sized bowl of pate - for less, just halve the ingredients
Number of Servings: 30
Recipe submitted by SparkPeople user MEDEADINGO.
Nutritional Info Amount Per Serving
- Calories: 27.6
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 52.3 mg
- Total Carbs: 4.9 g
- Dietary Fiber: 1.3 g
- Protein: 0.8 g
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