Spice Bean Pate

2 tablespoons of corriander seeds
1 dessert spoon of fennel seeds
1 tablespoon of cumin seeds
4 teaspoons of paprika powder
1 mild chilli, chopped finely
2 cloves of garlic, chopped finely
one white onion, chopped finely
half a red pepper shopped
a handful of cherry tomatoes, halved
half a medium sized bags of black eyed beans, soaked and parboiled
4 teaspoons of good organic vegetable stock powder
half a small carton of passata
1 tin of tomatoes
a dessert spooon of honey
some parsley or fresh corriander

I never measure things like spices exactly - it's really about personal taste and experimentation. Cook this in a wide based pot and let your eye tell you what is going to be right spice wise for you.

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.