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Tangy Bean Pate

This tangy bean pate is made using baked beans.

The beans can be changed for a tin of anything else, butter beans, white beans, green lentils, mixed spicy beans, chickpeas etc

Make twice in the month, if following option one or once if following option 2 – allow 25 g per person per meal and 2 slices of home made bread

 

 

 

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tangy bean pate

made using baked beans
0 from 0 votes
Prep Time: 2 mins
Cook Time: 3 mins
Total Time: 5 mins
Course: Dinner, Lunch, Snack
Cuisine: English
Keyword: budget meals, cheap family recipes
Dietary Requirements: Freezes Well, Vegan, Vegetarian
Servings: 12 servings
Cost per portion 10p
Calories: 345.2kcal
Author: Thrifty Lesley
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Ingredients

  • 1 can baked beans
  • 1/2 tsp chilli powder
  • 1 tsp garlic powder
  • 1 tsp mustard powder
  • 1 dessertspoon lemon juice
  • 100 ml oil
  • 46 g breadcrumbs leftover end bit of homemade bread (approx 46g) broken into breadcrumbs
  • 2 pinches salt
  • 2 pinches ground black pepper

Home made bread

  • 24 slices home made bread from your bread making this week

Instructions

  • Put all ingredients together (except the oil) in a saucepan and simmer for around 10 mins or until the beans are ready to fall apart under the gentle pressure of your potato masher, or a fork.
  • Mash up the pate.
  • Leave to cool.
  • Add the oil and remash/mix.
  • You can make this in your food processor too, less mashing!
  • Store in a bowl, covered with cling film or a plastic tub with a lid, in the fridge, for up to 4 days.

Notes

 

Nutrition

Nutrition Facts
tangy bean pate
Amount Per Serving
Calories 345.2 Calories from Fat 91
% Daily Value*
Fat 10.16g16%
Saturated Fat 1.06g7%
Cholesterol 4.63mg2%
Sodium 601.81mg26%
Potassium 214.69mg6%
Carbohydrates 54.35g18%
Fiber 5.39g22%
Sugar 0.41g0%
Protein 10.05g20%
Vitamin A 24.71IU0%
Vitamin C 1.32mg2%
Calcium 49.54mg5%
Iron 3.68mg20%
* Percent Daily Values are based on a 2000 calorie diet.
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