In the process of trying to cut meat and as part of our vegetarian days things like this black-eyed beans pâté or spread emerges. It’s super delicious and tremendously nutritious and not quite a novelty but of course, this is my own version that we really love.
My mum used to make this during fasting periods and I always loved it without fail.
She used to make it with own garden grown beans and of course, that tasted absolutely divine and used to top it up with a sauce made from onions oil and tomato paste that was shallow fried in a pan.
That was divine but so this is.
I love trying different types of beans as they all have their own ‘personalities’ with some being nuttier than others, some sweeter and some duller – you see I told you they’re full of personality.
This is seriously good and I believe originally this beans pâté is an Italian antipasto that’s served on bruschetta which is a nicely grilled bread rubbed with a little garlic and topped with olive oil and salt.
This beans pâté is quite versatile in terms of toppings and can be adapted to whatever you have handy. It can be easily topped with some greens (spinach, chard, kale), chorizo, bacon or some lovely slightly cooked pancetta. We sometimes had it with sausages, homemade sausages that my parents always make. Delicious.?
This time I just wanted to keep it vegan but many times I top it up with whatever my eyes see around the fridge or fancy in that instant.
Another topping that I absolutely love to have this beans pâté is pickles especially the pickled peppers- the chargrilled Turkish ones. So yummy.
Check out this beans purée with beetroot which is another yummy bean spread.
Oh, I can’t tell you how easy this is to make and how delicious this pâté is served on a crusty sourdough or any yummy toasted bread, can you hear that noise from biting into it? I’m drooling already and I’ve only had it a couple of days back.
Here it comes the recipe?
Garlicky Black eyed beans pâté on sourdough toast
- 500 g Blackeye beans cooked
- 2 tbsp olive oil extra-virgin
- 1/2 medium leek finely diced
- 2-4 cloves garlic * crushed and finely chopped
- 1 tsp salt
- 1/4 tsp black pepper freshly ground
- 1 small onion finely chopped
- 1 tsp thyme fresh or dry
- 1/4 small chilli optional
- 1/2 tsp Paprika optional
- 1 bay leaf
- 1/2 red pepper finely diced to decorate
- few sprigs herbs finely diced to decorate - I used fresh sage
- Soften the chopped onion with the leek in a pan placed on medium heat with 2 tbsp olive oil. Add 1/2 of the crushed and finely chopped garlic, 1/2 tsp salt pepper, a pinch of thyme and the bay leaf that you could break into 2-3 smaller pieces. Cook until softened, not browned, add a drizzle or two of water (ideally water that beans have been boiled into or some white wine). Cook for 4-5 min on low heat, covered.
- Add the drained beans and cook for a further 3-4 min. Add the remainder of the herbs, garlic, salt, olive oil.
- Transfer all to a food processor and give a good few pulses until all smooth and nicely puréed. Add a little more beans water if needed ( these beans did not need this).
- Sprinkle the diced pepper and serve on a slightly olive oiled and toasted sourdough slice .