Caribbean Bean Pâté

Name: Caribbean Bean Pâté
Prep time: 20 min
Total time: 20 min
Ingredients: 75 g/3 oz/¾ cup Ricotta or curd/cottage cheese; 75 g/3 oz/¾ cup Ricotta or curd/cottage cheese; ½ teaspoon curry powder; 75 g/3 oz/¾ cup Ricotta or curd/cottage cheese; 75 g/3 oz/3/4 cup Feta cheese; 225 g/8 oz/1 cup pinto beans, pre-soaked; 1 teaspoon each coriander and cumin, ground; 1 teaspoon each coriander and cumin, ground; 2 tablespoons lemon or lime juice; 2 tablespoons lemon or lime juice; ½ teaspoon each oregano and chilli powder; ½ teaspoon each oregano and chilli powder; 1 small onion, finely chopped; 2 garlic cloves, crushed; 1 tablespoon tomato purée/paste seasoning to taste; 1 tablespoon tomato purée/paste seasoning to taste

Preparation info

Difficulty
Easy
Ready in
20 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

This is a pleasant, strong and spicy pâté, excellent on oatmeal biscuits/crackers or rye bread, and even better as a sandwich with plenty of crunchy salad.

Ingredients

225 g/8 oz/1 cup pinto beans, pre-soaked
75

Sandwich
Main course
Starter
Vegetarian
Gluten-free

Method

Drain the beans, then bring to the boil in fresh water and boil for 1 hour, or until soft. Drain, but reserve the water. Blend everything together, adding enough bean water to make a thick purée. Pile into a mould and refrigerate for several hours. Unmould on to a plate and garnish with a spray or two of coriander leaves.