Sunday, May 8, 2011

beany pate

1 can of cannelini beans
3 spring onions, finely chopped
1 clove garlic, finely chopped
3 tbsp olive oil/vegan marg
a sprinkling of marjoram, rosemary and paprika
salt and pepper

Tip the beans into a bowl and mash roughly with a fork. In another bowl, blanch the onions and garlic in hot water (just so that they're not completely raw), drain and add to the beans. Add the oil and paste and mix well.
Spread on toast to enjoy.

Variations:
This also works well with tinned sardines mixed in or smoked mackerel. mash in some smoky vegan cheese like No Moo for even more flavour.