Mexican bean pate

    5 min

    Simple Mexican-inspired veggie pate with a little kick.

    8 people made this

    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 in English (2)


    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