I’ve prepared a delectable white bean pâté for my lunch today. I like to vary my lunches, which tend to get a bit stale and boring and repetitive if I don’t pay much attention to them. Served with toast and a salad it’s a yummy late summer recipe for this unseasonably warm weather, before the onslaught of wintery soups.
The kids will also be finding the remainder of the pâté in their lunches tomorrow to make a heartening change from hummus!
- 1 x 400g tin cannellini beans, drained
- 2-3 shallots, finely chopped
- 2-3 garlic cloves, crushed
- 100ml veg stock
- a good pinch of cayenne pepper
- a few leaves of fresh coriander, chopped
Fry the shallots in olive oil for a few minutes until soft. Add the garlic, cayenne pepper, beans and stock and simmer for 10 minutes, until the stock has reduced.
Mash or puree in a food processor until fairly smooth.
Serve on lightly toasted ciabatta or baguette, scattered with chopped coriander.