Sunday, 12 June 2011

Cannelini bean pate




4 garlic cloves, salt, 1 can cannelini beans
Being a vegetarian there are some foods which, when adapted from the traditional meat to a substitute, one just can't compare to the texture of meat. Unlike a cheese, mushroom or vegetable "pate" - beans always offer that claggy, thick yet smooth texture.

1) Separate 4 cloves of garlic from the bulb and roast (without peeling) in the oven for 30 minutes.

2) Whilst the garlic is roasting, heat the cannelini beans for 5 minutes on the hob and drain. Pulse in a blender or using a mortar and pestle and add a sprinkling of salt.

3) Using the flat of a knife, crush the garlic cloves to split the skin and scrape the soft, golden garlic from the skins. Mix in with the beans and salt and pass through a sieve - you will have to scrape the pate from the bottom of the sieve with a spoon or a knife because it will be a stiff mixture - just like liver pate when chilled!

This would be delicious spread onto toast or crackers - I served this with Fudge's cheddar and black pepper straws. 

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