bean pate

bean pate

This is not the most glamourous dish. It is brown, like vegan food of the 1970s, as noted in the brilliant mockumentary Carnage by Simon Amstell. However, it is very yummy and nutritious. It’s a favourite of peeps doing work exchange here: a lunch with bread and salads. Here pictured waldorf (apples, celery, sultanas, walnuts and a lemon juice thinned down veganaise), grated carrot and beetroot, and tomato, cucumber with bulb fennel and parsley from the kitchen garden. Also goes great with soda bread.

Ingredients serves 6

  • 200g dried pinto or black-eye beans soaked overnight with a piece of kombu (see tahini chick peas for info on seaweed and pulses)
  • 1 tbsp dried herbes de provence or rosemary and/or thyme
  • 2 tbsp olive oil
  • good pinch seasalt
  • a few grinds of black pepper

Method

  1. Change the water but keep the kombu and boil the beans for 10 minutes before simmering about 40 minutes til they squixh between your fingers but before becoming mushy mess.
  2. drain the beans into a bowl. Add the other ingredients and blitz with a hand blender. Turn into a bowl and serve. Simple(s).