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easy bean and herb pâté

You can make this paté with various canned beans, ranging from earthy brown ful medames (found in Middle Eastern shops), to red kidney beans, white butter beans (lima beans) and cannellini beans, varying the herbs and flavourings to suit the type of bean. It makes a delicious quick dip, or topping for toast, crackers or baked potatoes, or heated through and served as part of a main course with vegetables and rice or pasta.

serves 2

425g/15oz can beans, drained, or 100g/3¹/₂oz/¹/₂ cup dried beans, such as cannellini, butter or lima beans, red kidney, ful medames, or your own choice

1 clove garlic, crushed (minced)

2–3tbsp lemon juice

pinch of chilli powder or cayenne

salt

freshly ground black pepper

1–2tbsp chopped fresh herbs, such as parsley, coriander (cilantro) or chives

1tbsp olive oil, optional paprika or crushed black peppercorns, to garnish, optional

If using dried beans, soak and cook them as described on page. Drain the beans, reserving about 150ml/5fl oz/ generous ¹/₂ cup of the cooking liquid. Mash the beans, a few at a time, with a fork, to make a coarse purée (or you can blend them in a food processor if you prefer).

Mix in the garlic, lemon juice, chilli powder or cayenne and season with salt and pepper to taste, then mix in enough of the reserved cooking liquid or water to achieve the consistency you want.

Mix in the herbs. Add the olive oil, or alternatively drizzle it over the top of the pâté or, for a lower-fat dish, leave it out altogether. A sprinkling of paprika or crushed black peppercorns makes an attractive garnish.