Difference between revisions of "English Field Bean Pate"
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| − | [[Category:Recipes_with_metric_units|{{PAGENAME}}]] | + | [[Category:Recipes_with_metric_units|{{PAGENAME}}]] | [[Vegan cuisine|Vegan cuisine]] |
==Ingredients== | ==Ingredients== | ||
| − | *1/2lb / 250g English [[ | + | *1/2lb / 250g English [[Bean|bean]]s (or tic beans, daffa beans, brown Dutch beans or foul medames) |
| − | *approx. 1/4 pint / 150ml [[ | + | *approx. 1/4 pint / 150ml [[Olive Oil|olive oil]] |
| − | *[[ | + | *[[Salt|salt]] and [[Pepper|pepper]] |
| − | *1 large clove [[ | + | *1 large clove [[Garlic|garlic]] |
| − | *1 [[ | + | *1 [[Tea spoon|tsp]] strong-flavoured [[Herb|herb]] e.g. [[Thyme|thyme]], [[Sage|sage]] or [[Rosemary|rosemary]] |
==Procedure== | ==Procedure== | ||
#Soak the beans in water overnight. | #Soak the beans in water overnight. | ||
| − | #Boil them in plenty of unsalted water for 1 hour, until they are soft. Mash them with a fork, pound them in a [[ | + | #Boil them in plenty of unsalted water for 1 hour, until they are soft. Mash them with a fork, pound them in a [[Mortar and Pestle|pestle and mortar]] or press them through a sieve or [[Mouli legumes|mouli legumes]]. |
#Add the olive oil, the finely chopped herbs and garlic and the seasoning. If the puree is too stiff add some lemon juice, water or more oil. | #Add the olive oil, the finely chopped herbs and garlic and the seasoning. If the puree is too stiff add some lemon juice, water or more oil. | ||
Chill and serve with toast. | Chill and serve with toast. | ||
| − | [[Category:Vegan | + | [[Category:Vegan Recipes|Pate]] |
| − | [[Category:Bean | + | [[Category:Bean Recipes|Pate]] |
Latest revision as of 13:30, 9 May 2012
| Vegan cuisine
Ingredients
- 1/2lb / 250g English beans (or tic beans, daffa beans, brown Dutch beans or foul medames)
- approx. 1/4 pint / 150ml olive oil
- salt and pepper
- 1 large clove garlic
- 1 tsp strong-flavoured herb e.g. thyme, sage or rosemary
Procedure
- Soak the beans in water overnight.
- Boil them in plenty of unsalted water for 1 hour, until they are soft. Mash them with a fork, pound them in a pestle and mortar or press them through a sieve or mouli legumes.
- Add the olive oil, the finely chopped herbs and garlic and the seasoning. If the puree is too stiff add some lemon juice, water or more oil.
Chill and serve with toast.
