Tangy Bean Pate

This tangy bean pate is made using baked beans in the meal plans, with the delicious tangy taste coming from mustard, chilli powder and lemon juice.

What do you need to make tangy bean pate

To make a batch, you will need

• a tin of baked beans
• chill powder 
• garlic powder
• mustard powder
• lemon juice
• oil

If you aren’t following the meal plan, there are several changes you can make.

• The beans can be changed for a tin of anything else, butter beans, white beans, green lentils, mixed spicy beans, chickpeas etc, all contributing their different flavour.
• use fresh chillies
• fresh garlic can be used instead of dried
• any mustard will work here, Dijon or grainy mustard would be my go to
• fresh lemon or bottled juice
• use extra virgin olive oil, or if you have the funds, one of the flavoursome nut oils

How to make bean pate

• 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.

Following one of the meal plans?

Make twice in the month, if following option 1 or once if following option 2 – allow 25 g per person per meal and 2 slices of home made bread

If you’re not following one of the meal plans, spread as thinly or thickly as you like in a sandwich, wrap, on hot toast, in a bagel, or dip some lovely crunchy veggie sticks in.