Garlicky Black Eyed Beans Pate on Sourdough Toast


Garlicky Black Eyed Beans Pate on Sourdough Toast

Garlicky Black Eyed Beans Pate on Sourdough Toast
Garlicky Black Eyed Beans Pate on Sourdough Toast

"In the process of trying to cut meat and as part of our vegetarian days things like this black-eyed beans pâté or spread emerges. It’s super delicious and tremendously nutritious and not quite a novelty but of course, this is my own version that we really love. This homemade garlicky black eyed beans pate served on fresh sourdough toast is comforty and so tasty. All you need it’s four basic ingredients and a little time and it is done! Just imagine biting now into that crispy bread and the delicious creamy beans spread. Delicious!"

NotesThis will cut the time of having this ready in a flash. I’m saying the canned ones taste almost as good because whenever I cook my beans I put in an onion or a chunk of leek, one carrot, half a red pepper plus a small branch of thyme and 1 tsp salt to boil together which gives the beans that extra flavour making them to absolutely die for.


Preparation Time20 min

Cooking Time30 min


  • 500 g Black eye beans - cooked
  • 2 tbsp extra-virgin olive oil
  • 1/2 medium leek
  • 2-4 cloves garlic * crushed and finely chopped
  • 1 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 small onion finely chopped
  • 1 pinch of thyme fresh or dry
  • 1/4 small chilli optional
  • 1/2 tsp Paprika


  1. Soften the chopped onion with the leek in a pan placed on medium heat with 2 tbsp olive oil. Add 1/2 of the the crushed and finely chopped garlic, 1/2 tsp salt pepper, a pinch of thyme and the bay leaf that you could break into 2-3 smaller pieces. Cook until softened, not browned, add a drizzle or two of water (ideally water that beans have been boiled into or some white wine). Cook for 4-5 min on low heat, covered.

  2. Add the drained beans and cook for a further 3-4 min. Add the remainder of the herbs, garlic, salt, olive oil.

  3. Transfer all to a food processor and give a good few pulses until all smooth and nicely puréed. Add a little more beans water if needed ( these beans did not need this).

  4. Sprinkle the diced pepper and serve on a slightly olive oiled and toasted sourdough slice .

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