Caribbean Bean Pâté

Preparation info

    • Difficulty


    • Ready in

      20 min

Appears in

The New Vegetarian

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.


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


    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.