Chilli bean pâté

  • 1 shallot
  • 1 cm (1/2 inch) piece of fresh ginger
  • 1 tsp olive oil
  • 1 tsp sesame oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1/2 tsp chilli powder
  • 225g (8 oz) red kidney beans
  • salt and pepper to taste

Finely dice the shallot, grate the ginger and crush the garlic clove. Place in a saucepan with the olive and sesame oil and sweat them until soft.

Add the cumin, coriander, paprika and chilli powder, and sweat the ingredients for a few more minutes.

Place the onions and spice mixture in a food processor along with the drained kidney beans. Process until smooth, adding a few tablespoons of water if necessary.

Season with salt and pepper, and serve with salad or on crisp breads or baked potato. Can be frozen.

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