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Bean Pate     Veg   CD  HD   10mins

Serves 4     Cold  Vegetarian  Vegan  Pulses  Hors d'oeuvre    Starter   Appetizer    Dairy free   Eggless

 

 

Ingredients:

400g/14oz tin Red Kidney Beans

1 Garlic Clove, crushed

1 tbsp Tomato Purée

1 teasp Soy Sauce

1 teasp Lemon Juice

½  teasp Tabasco

Salt and Pepper

 

 

Instructions

 

1. Drain the beans, reserving the liquid.

 

2. Place all the ingredients in a large bowl and mash with a fork, then beat well with a wooden spoon. Alternatively, place all the ingredients in a food processor and process until smooth. If necessary, add a little of the reserved liquid from the tin of beans. Adjust seasoning to taste.

 

3. Transfer the mixture to individual ramekins, pack down well and smooth the top. Chill until ready to serve.

 

  More Starter  Recipes  | Summer Recipes  | More Bean Recipes 

 

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Key techniques required to make this recipe

 

Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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