Butter bean, lemon & herb pâté with melba toast

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olive magazine

3 ratings

Recipe by olive magazine

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1. Put the butter beans, lemon juice and zest, garlic, cumin and coriander in a processor with 4 tbsp olive oil and lots of seasoning. Whizz until smooth or pulse for a chunkier texture. Serve with extra oil drizzled over and hot melba toast.

Know-how

80g (3 heaped tbsp) butter beans counts as 1 portion of your five-a-day vegetables.

Per serving

191 kcalories, protein 7g, carbohydrate 15.4g, fat 11.7 g, saturated fat 1.5g, fibre 5.3g, salt 1.05 g

Latest comments and suggestions

• KATE'S KAFE

  20 February 2008

  KATE'S KAFE commented on this recipe

  Very easy to make and although looks very "pale and uninteresting" it does taste very good, maybe chopped coriander on the top to garnish would help.

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• Nicola

  02 April 2008

  Nicola rated and commented on this recipe

  

  I prefer humous, this was a bit bland even though I added extra garlic.

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• freya's mum

  15 March 2009

  freya's mum rated and commented on this recipe

  

  This made a nice lunch and tastes nicer than it looks - even if like me you don't like cold beans. I halved the quantities in the receipe and it still made far to much for me, my husband and 18 month daughter, to eat in one go. Planning to make it again to go with some raw vegetables which will add some colour to the meal.

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• Janet

  16 May 2009

  Janet rated and commented on this recipe

  

  I had a past-its-useby date small can of butter beans in the cupboard. I used juice of nearly half a lemon + 1 clove garlic and half teaspoon cumin, despite using far fewer beans than in the recipe + some fresh coriander. I was pleasantly surprised with the result. It was tasty on toast for lunch- in fact the small tin made enough for 3 lunches !

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Ingredients

• 2 x 400g tins of butter beans , drained and rinsed
• 1 lemon , juiced and zested
• olive oil
• ½ tsp ground cumin
• 1 garlic clove , crushed
• a small handful of coriander , roughly chopped
• melba toast triangles, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Vegetarian

Ingredients

• 2 x 400g tins of butter beans , drained and rinsed
• 1 lemon , juiced and zested
• olive oil
• ½ tsp ground cumin
• 1 garlic clove , crushed
• a small handful of coriander , roughly chopped
• melba toast triangles, to serve

Per serving

191 kcalories, protein 7g, carbohydrate 15.4g, fat 11.7 g, saturated fat 1.5g, fibre 5.3g, salt 1.05 g

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