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Garlicky black eyed beans pate on sourdough toast

Garlicky Black eyed beans pâté on sourdough toast

This homemade garlicky black-eyed beans pate served on fresh sourdough toast is so tasty. All you need it’s four basic ingredients and a little time and it is done! Just imagine biting now into that crispy bread and the delicious creamy beans spread. Delicious! 
Course Appetizer, Breakfast, Brunch, Side Dish, Snack
Cuisine Italian, Ramona's Cuisine
Keyword beans pate, beans spread, side dish, vegan
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Calories 234kcal


  • 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 .


* If you are using canned beans don’t forget to the rinse and drain well.
* I normally use freshly boiled beans but you can use canned ones anytime, they taste almost as good.
This will cut the time of having this ready in a flash. I’m saying the canned ones taste almost as good because whenever I cook my beans I put in an onion or a chunk of leek, one carrot, half a red pepper plus a small branch of thyme and 1 tsp salt to boil together which gives the beans that extra flavour making them to absolutely die for.
I do love beans, can you say?! If the season allows instead of normal garlic use new garlic as I call it or the spring garlic, it is super amazing.
Dare just like I do and mix in for extra texture one or two super finely chopped spring onion and finely chopped red pepper and of course the chilli which can never get a miss from my dishes as I am a chilli addict as you already know.
Have you seen my chilli jam recipe posted not so long ago? Does this say what a chilli addict I am? I think it kind of ...... does ;-)
I’ve used fresh sage from the garden because that’s what I’ve had and I kind of fancied it the other day but any fresh herb would go very well with this beans pâté and it would be such a great addition to it.
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Calories: 234kcal | Carbohydrates: 32g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Sodium: 591mg | Potassium: 448mg | Fiber: 9g | Sugar: 7g | Vitamin A: 838IU | Vitamin C: 27mg | Calcium: 46mg | Iron: 4mg