Bean Pâté

When we hear or see the word pâté we make an immediate association with chicken, geese, ducks or liver. But this recipe has nothing to do with any of those.

Made of large white beans, it is extending the list of vegetarian dishes and meat alternatives.

Ingredients:

• 500 g large white beans
• 5 onions
• 2 carrots, peeled
• 5 eggs
• 2 tablespoons ground almonds
• 5 bay leaves
• 1 teaspoon coconut oil  or ghee butter
• 1 teaspoon curry powder
• 1/2 teaspoon nutmeg
• a pinch of cumin
• salt and pepper, to taste

Preparation:

1. Soak the beans for at least 12 hours, preferably overnight.
2. On the next day, rinse the beans well, put in a saucepan, add the bay leaves and cover with water. Put on a high heat, bring to the boil and then simmer at a medium-low heat until the beans have lightly softened. 
3. Add the carrots and simmer until both the beans and carrots have cooked well. Cool aside.
4. Meanwhile, peel and chop the onions very finely. Brown them in a pan on a medium heat with a teaspoon of coconut oil and a pinch of salt and pepper for about 10 minutes, or until golden and soft.
5. Grind the beans and carrots through a meat grinder on a fine setting. Alternatively, blend in a food processor until smooth.
6. Next, add the onions, eggs, ground almonds and spices. Stir the mixture well until all the ingredients have combined well. Season to perfection with salt and pepper.
7. Line a 30x12 cm terrine with baking paper and scoop in the mixture,
8. Bake in a pre-heated oven at 180° C for about 40 minutes or until the pâté is golden and its edges come off the terrine.
9. Serve with bread and pickled vegetables. Enjoy :)