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?
Kidney and Pinto Bean Hummus
Ingredients
- 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
Instructions
- 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 .
Otilia says
yummy! I have just made this pate. It's delicious. Thank you , Ramona for the idea!
Ramona says
Thank you so much for your feedback Otilia, you are so very welcome! I’m really glad you liked it. I have to admit - I do have an issue whenever I make this beans pate and that’s because I never know when to stop so I pretty much have it all ?. It’s too nice to know when to stop. Especially served with/on crusty sourdough. Delicious ?
Pam Greer says
We are trying to add more beans to our diet! I never thought about making a pate! This is perfect!
Ramona says
Hi Pam,
Thank you for your comment and for stopping by!
Beans are such a great addition to our diets, especially when trying to cut the meat like we do, it is just a superb option 😉
Ramona x
Patty says
What a great idea for meatless days, I never made a bean pate but you made me want to. On my meal plan!
Ramona says
Thank you Patty,
I’m super glad to hear you found this recipe inspiring and that you liked it ;-). I hope you will try it soon and let me know if yu liked it ;-).
Brian Jones says
What a fab sounding idea, I love pates and spreads for toast, they are my go to, breakfast/lunch dishes. Gotta give this a spin!
Ramona says
Thanks Brian,
Give it a spin, you’ll absolutely love it. ?
Beth says
That looks so good. I love all kind of beans, like you say they all have their own personality. I have never made a pate with them! Great idea! Thanks for sharing!
Ramona says
Thank you so much lovely Beth. Oh yes, I do too! Yuo must try a beans pate or spread whatever you wanna call it - it is sooooo yummm, I am sure you will hugely enjoy this one 😉
Jacqueline Debono says
I love bean pate! Here in Italy we use borlotti beans or cannellini. Your version sounds so tasty. I'd love to give it a try, especially with some sourdough bread! Super combination! Brava!
Ramona says
Hi Jacqui,
Same here, a nice creamy and slightly garlicky bean pate is always welcome. Most of the times I make it with borlotti, butter or cannellini beans but I enjoy trying new ones and these black eyed cute little ones are amazing especially with the olive oil and the sourdough that is either super, super fresh or slighly toasted....mmmmmmm it’s all I can say. Try it and you will see what I am saying 😉 xx