Mexican bean pate
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Mexican bean pate

  • 3.5 2
  • 57
  • 5min

About this recipe: Simple Mexican-inspired veggie pate with a little kick.



Serves: 4 

  • 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


Prep:5min  ›  Ready in:5min 

  1. Put all the ingredients in a food processor and blend until smooth.
  2. Add water until a spreading consistency and add salt and pepper to taste.
  3. Serve with brown toast, crusty bread, Ryvita or anything you fancy!


Pinto beans would also work well in this recipe.

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Reviews (2)

by Jennji

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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