Pinto Bean “Paté” or Dip

I make a lot of soup, especially vegetable soups using whatever I have available.  To make them more filling, I often add lentils, pearl barley or beans. Today I fancied making a mixed plate of tapas to eat before lunch and had paté cravings.

Instead of making a meat paté I took about a cup of dried beans that I had soaked overnight  (the other half of which were destined for the soup pot) and made them into a tasty, garlicky paté which we served with pickled courgettes, our home cured olives, pickled onions from Cook, Eat, Live Vegetarian´s lovely recipe, salami made by a neigbour and some dried oven baked rolls.

To make one bowl of paté cook about a cup of your favourite dried beans until tender and drain (or use a can of beans).  I cooked them with a few sticks of celery and a chopped carrot for extra flavour.

Put the cooked beans into a blender jug and add 2 tablespoons of olive oil, the juice of half a lemon, 2 cloves of garlic, salt and pepper and a small bunch of fresh parsley.  Blend using an immersion(stick)  blender or a food processor.  If the texture is too thick, taste and then add either extra oil, lemon juice or water depending on which flavours you want to dominate. Adjust seasoning if necessary.

Quick, easy, tasty and economical.  Pass the bread please!

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63 thoughts on “Pinto Bean “Paté” or Dip

  1. I’m so glad you like my Grandad’s pickled onions! I’ve never met anyone who doesn’t! I’m getting his recipe for pickled red cabbage too this week, my Auntie Pat is trying to get it out of him!! This bean dip sounds right up my street and a fab excuse to get the pickles out. I’m thinking of setting up a business called Grandad’s Pickles and Preserves, no idea where I’d sell them though!!

    1. I love those onions but I only have one jar left now so am having to “ration” them! Love the idea of Grandad´s Pickles and Preserves and I am sure you´d have lots of clients in the ex pat community!

    1. I can be a Miss Fancy Pants when I want to! Actually, I had the word paté in my head because Big Man asked me what I was making and there isn´t really a word for “dip” in Spanish (at least, I don´t know of one)!

  2. I look forward to trying this one, i made a bean dip a while back and it was .. well less that tasty, yours looks smoother, cooler.. I will try it.. I am dying to get one of those hand held blenders too, they look mighty handy.. c

  3. Perfect! And so simple. I’ve just been checking out your courgette recipe, always handy for gluts. I have a good recipe that I picked up, and you’ve reminded me I still have a jar left 🙂

  4. Just got home hungry and this would be wonderful – sadly I can’t make it quickly enough so I am going to have to make do with chees and crackers. I left the stock pot simmering and it smells fabulous so maybe something like your soup tomorrow. (Or just a cupful of stock now!)

  5. I, too, had tried a bean dip recipe and wasn’t at all pleased with it. I’ve had such good luck with your recipes, Tanya, that I’m going to replace that thing with your recipe. And this Fall, I’m preserving olives!

    1. Yay! This was really tasty, but it seems that some people have had “bland bean” experiences 😦 Hope it works for you and am looking forward to preserving olives together “virtually”!

  6. I love hummus! I’ve made mine only with garbanzo, and it never occurred to me to try it with pinto beans. I want to know how it tastes.
    Yes! Refreshing Spring and Summer foods are finally here! 🙂
    P.S. Love how you set up your tapas table, very pretty and oh-so-summer-y.

  7. I’ve never heard of pearl barley. We make a lot of soups so I’ll have to look into it. We use a lot of pinto beans and lentils in our soups.

  8. I think I once made something similar.. but had forgotten all about it!! I love your pate, this is precisely why I love your blog!! Excellent recipes that are more unusual!!

    1. Thank you – I think that´s what we all like about each other´s blogs…someone posts something that turns on a little lightbulb and reminds us of something. Then we either recreate the dish or it inspires us to create something. Love it!

  9. I love making dips with different beans – the best, and most surprisingly delicious, one which I tried was made with broad beans – really yummy. I’ve never tried it with pinto beans, but I love beans so I know I’d adore this. I’ll add it to my list of things to make… need to make a mushroom paté first!

    Also – is that Krisproll breads in the background I see? 😀 If you’re interested, I’ve posted a recipe about these here

    1. I love broad bean dip too, and broad bean fritters…well, I love broad beans! And now I´m going to check out your recipe as yes I confess to buying these little rolls 😦

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