Mixed Bean Pâté with Pine Nuts

cook 20 mins
  • 2 tablespoons olive oil
  • 1 large red onion, chopped
  • 1 garlic clove, chopped
  • 1/2 teaspoon hot smoked paprika
  • 2 tablespoons pine nuts
  • 400 g (13 oz) can mixed beans in water, drained
  • 1 teaspoon lemon juice
  • 2 tablespoons chopped chives
  • 3–4 tablespoons natural yogurt
  • salt and pepper
  • Heat the oil in a nonstick frying pan and cook the onions for 5 minutes, then add the garlic and cook for a further 3 minutes, until soft and golden. Add the smoked paprika for the final 30 seconds, then remove from the heat.
  • Meanwhile, toast the pine nuts in a small, dry frying pan for 2–3 minutes, until lightly golden, shaking the pan frequently to prevent burning.
  • Tip the beans into a food processor with the lemon juice, half the chives and the onion mixture. Season well, then pulse briefly, adding enough yogurt to make a rough-textured pâté.
  • Spread the pâté on to hot toast and scatter with the toasted pine nuts and remaining chives. Serve immediately with celery sticks.
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