Garlicky Black Eyed Beans Pâté on Sourdough Toast
"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."
NotesIf 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.
Serves4 people
Preparation Time20 min
Cooking Time30 min
Ingredients
- 500 g Black eye beans - cooked
- 2 tbsp extra-virgin olive oil
- 1/2 medium leek
- 2-4 cloves garlic * crushed and finely chopped
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 small onion finely chopped
- 1 pinch of thyme fresh or dry
- 1/4 small chilli optional
- 1/2 tsp Paprika
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Soften the chopped onion with the leek in a pan placed on medium heat with 2 tbsp olive oil. Add 1/2 of the 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.
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Add the drained beans and cook for a further 3-4 min. Add the remainder of the herbs, garlic, salt, olive oil.
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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).
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Sprinkle the diced pepper and serve on a slightly olive oiled and toasted sourdough slice .