Mexican bean pate

  • 57saves
  • 5min

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

BUTTERCUP8

Ingredients

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

Method

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!

Note

Pinto beans would also work well in this recipe.

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Reviews (2)

Jennji
by
4

Better with l/f yoghurt instead of water and oil and add garlic and chives. - 11 Jul 2011

almcgill
3

Lovely as a dip! I added a bit more chilli to give it a proper kick! - 01 Aug 2010

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