Sunday, 4 July 2010

Broad Bean Pate

This is the easiest recipe I've ever posted and probably one of the most delicious. I made it as I had left-over beans due to my propensity to cook enough for a tribe.

You will need:

Broad Beans
Olive Oil
Balsamic Vinegar
Fresh Mint

  1. Cook the broad beans until soft- I admit that I use frozen broad beans these days as they're so convenient and delicious.
  2. Dress the warm beans with the balsamic vinegar. Serve some of these with your dinner, they're lovely.
  3. Let the beans sit and absorb the vinegar for an hour or overnight if you're using leftovers.
  4. Using a food processor or sick blender start to puree the beans, add a generous sprig of fresh mint and salt and pepper to taste as you blend.
  5. Add some good quality olive oil (avocado oil would be delicious too). I'm currently living with a dieter so I used less than normal, about a two teaspoons of oil per handful (not heaped) of beans and this gave a stiff paste.
  6. Serve as on toast or as a side dish with cold meats or fish. We had it with salmon and I made a sandwich out of it.
I didn't worry about taking the papery skins off and they were invisible in the finished pate. This will keep in a screw-top jar (a use for those Bon Maman jam-jars we all hoard) for a couple of days in the fridge. You could pour a layer of olive oil onto the top to stop it from discolouring, just pour the oil off before serving.


  1. om nom nom - this sounds lovely, I'm going to go out and score broad beans later. How on Earth are you coping living with a dieter?!

  2. I notice I used a SICK blender!

    It's no problem living with a dieter as she's the least neurotic dieter I've ever met. She's counting points and it's just making me think about how much olive oil or butter I use. I'm discovering that it's often been too much. I think I must have still been in the Beyond Chocolate stage of "I can so I will"; now I've moved on to "I can but do I need/want to?".

  3. Olive oil? Yes, lots, always!!


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