Butter bean and cashew pate

Butter bean pate with cashew nuts

White beans are a legume plant with high nutritional content. So, it should not surprise anyone that in a vegetarian diet this vegetable is an ingredient for many dishes.

Beans are vegetable that can be used to prepare soups, dippies, salads and dinner dishes such as e.g. goulash. You can also make delicious pates out of them.

What I like most about vegetable pates is that despite the lack of meat, they lack nothing when it comes to taste. Often, a well-seasoned vegetable pate might taste better than any meaty one.

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Butter bean pate with cashew nuts.
Butter bean pate

Ingredients for pate.

  • 40 dag canned butter beans (beans and liquid)
  • 10 dag cashew nuts
  • 2 garlic cloves
  • 2 eggs
  • 1 full teaspoon of salt (I used Himalayan)
  • 1,5 tablespoon of chia seeds
  • 1 tablespoon of lemon juice
  • 1 bunch of parsley
  • 2,5 dag of corn flakes

How to make butter bean pate.

Add cashews to a bowl. Pour boiling water over them and let them soak for 30 minutes.

Finely chop up the parsley and mash the garlic through the press.

Pour the beans and its juice in the blender and add the soaked cashews (after draining the water from them), eggs, garlic, parsley, salt, lemon juice and cornflakes. Mix until homogeneous.

Add chia seeds to the mixture then mix for another 10 seconds.

Pour the liquid pate mixture into an aluminium baking tin.

Pour water into a separate baking tray. Place the baking tin with the pate on the baking tray with the water and put it all in an oven preheated to 180 degrees Celsius for 55 minutes.

After baking, let the pate cool completely.

Butter bean pate
Butter bean and cashew pate

Enjoy!

Good to know when making butter bean pate.

There should be enough water on the baking tray so that it does not evaporate completely during baking.

One can of beans weighed exactly 40 dag.

The aluminium tin had a size of 9 by 22 centimetres.

Do you like vegetables? If so, then try our recipe for Green peas spread.

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