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This wonderful coarse-textured pâté has a delicious earthy flavour. It’s very economical and good served with fingers of hot wholemeal toast and a tomato salad. You do need a food processor or good blender to chop the beans.

SERVES 4

225g (8oz) dried field beans, soaked and cooked

2 garlic cloves, chopped

a bunch of flat-leaf parsley

4 tsp red wine vinegar

2 tbsp extra-virgin olive oil

salt and freshly ground black pepper

Drain the beans, reserving the cooking liquid. Put the beans, garlic, parsley, vinegar and oil into a food processor or blender and blend thoroughly to break down the skins and make a coarse-textured purée.

Add a little of the bean cooking liquid if necessary to make a consistency like thick whipped cream.

Add salt and pepper to taste, then spoon the mixture into a shallow bowl or pâté dish.