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Harissa Bean pâté recipe

Here’s one of our favourite recipes for The Parsnipship’s Harissa Bean Pate. Serve this beauty with warm crusty bread.

Harissa Bean Pâté

Makes 1 large tin

  • 1 tin of each of the following: kidney beans, butterbeans, chickpeas, lentils and cannellini beans
  • 1 large onion, finely chopped
  • 1 clove garlic, crushed
  • 2 mugs water
  • 1 tbsp Marigold Swiss Vegetable Vegan Bouillon
  • 1 heaped tbsp Harissa or other spice blend
  • Juice and peel of 1 lemon (remove white pith)
  • Salt and pepper
  1. Add all the ingredients to a pan and simmer for 15-20 minutes, stirring occasionally.
  2. Whizz with a hand blender or in a food processor and turn into an oiled loaf tin. If the mixture is too wet, drain some of the liquid off.
  3. Refrigerate before serving with warm crusty bread. The pate will keep for a week.

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