How to Prepare Appetizing Kidney bean pate

How to Prepare Appetizing Kidney bean pate post thumbnail image

Kidney bean pate. Put all the ingredients in a food processor and blend/chop until smooth. Add water until you like the spreading consistency, then add salt and pepper to taste. Serve with brown toast, crusty bread, ryvita or anything you feel like.

Kidney bean pate The juice of half a lemon. Put everything in a blender and mix until smooth. If the paste is too thick water it down with a couple tablespoons of water or oil. You can cook Kidney bean pate using 9 ingredients and 2 steps. Here is how you cook that.

Ingredients of Kidney bean pate

  1. It’s 1 can of kidney beans.
  2. It’s 125 grams of soft cheese.
  3. You need 1 clove of garlic.
  4. It’s 1/2 of onion.
  5. You need 1/2 tsp of chilli flakes.
  6. You need 1 tbsp of olive oil.
  7. It’s 1 dash of parsley or dill.
  8. You need 1 of salt, pepper.
  9. Prepare 1 tsp of lemon juice.

Mash the dip with a potato masher, just roughly to get a chunky but spreadable consistency. Add the lime juice, chia seeds then stir and serve the kidney bean dip. Heat the oil and cook the onion and garlic until soft and golden. Add the kidney beans and their liquid and stir in the tomato paste and spices and cook for a few minutes.

Kidney bean pate step by step

  1. Heat oil, add chopped onion, garlic and chilli. Cook until soft. Cool down..
  2. Add rest of the ingredients and cooked onions to the blender..

Add the lime juice to the. This white bean spread has come along at just the right time of year for us. Many of us are still on the slightly over indulgent side – the Christmas parties have been partied, the fatty food has been devoured and the New Year's drinks are still to come – and that January gym promise hasn't quite kicked in yet. Our vegan pâté side dish is a great gap filler – as an appetizer, snack, or. Boil the kidney bean in broth within a covered pan till the all the broth has been absorbed and the kidney bean becomes soft, about half an hour.

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