English Field Bean Pate
English field bean pate is a rustic spread made from dried beans, olive oil, garlic and a strong herb. It shows what the small, brown beans of British fields can do when treated like chickpeas in a dip. Thyme, sage or rosemary gives the mild, earthy purée a savory edge, and you control the texture with a fork, a mortar or a sieve. Chilled and spread on toast, it makes a cheap, meat-free starter.
Instructions
Cover the beans with water and leave them to soak overnight.
Drain the beans and boil them in plenty of unsalted water for 1 hour, until they are completely soft. Drain them well.
Mash the beans with a fork, pound them in a pestle and mortar, or press them through a sieve or food mill until you have a purée.
Stir in the olive oil, salt, pepper, minced herb and garlic. If the purée feels too stiff, loosen it with a little lemon juice, water or more oil.
Chill the pate, then serve it with toast.
Make it personal.
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