Mexican Bean Pate – Vegan & Wholefood

Dead simple and tasty, ideal for toast, sarnis, crackerbreads or dipping. Keeps in the fridge for several days. Apart from chopped tomatoes, one of the most useful and versatile tinned foods in my cupboard are kidney beans. Many supermarkets stock a low cost basics version which are usually every bit as good as the more expensive branded alternatives. I get mine here at ASDA for 30p. I use them in salads, bean burgers, stews, and of course pate. Definitely a cupboard essential.

Mexican Bean Pate

Ingredients

  • 1/2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 red and/or green peppers, finely sliced
  • 1/2 tbsp chilli powder
  • 1/2 tbsp cumin powder
  • 1/2 tbsp paprika
  • 2 x 400g tins red kidney beans, rinsed and drained
  • 2 tbsp tomato puree
  • 1/2 tsp salt

Method

  1. Saute the vegetables in the oil until tender.
  2. Add the spices and heat through for a few minutes until they release their fragrance.
  3. Stir in the beans and tomato paste.
  4. Take off the heat and leave to cool.
  5. Process to a paste with either a hand held blender or a food processor. Alternatively mash with a potato masher.
  6. Salt to taste.
  7. Store in a sealed container in the fridge for up to five days.
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