Mexican bean pate
3 people made this
About this recipe:
Simple Mexican-inspired veggie pate with a little kick.
1 (400g) tin of kidney beans, rinsed and drained
1 clove of garlic, peeled
2 teaspoon ground cumin
3 teaspoon ground coriander
1/2 teaspoon chilli flakes
4 teaspoon olive oil
water to bind
salt and pepper
- Put all the ingredients in a food processor and blend until smooth.
- Add water until a spreading consistency and add salt and pepper to taste.
- Serve with brown toast, crusty bread, Ryvita or anything you fancy!
Pinto beans would also work well in this recipe.
Better with l/f yoghurt instead of water and oil and add garlic and chives.
- 11 Jul 2011
Lovely as a dip! I added a bit more chilli to give it a proper kick!
- 01 Aug 2010
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