Bean Pate
Bean Pate

Discover this nutritious Bean Pate, a rich source of plant-based protein from butter beans and eggs. This gluten-free recipe is packed with fiber from root vegetables like parsnips and celeriac, helping to support a healthy gut.

Avg. Recipe Cost (US)

$8.32

Avg. Recipe Cost (UK)

£4.46

Nutritional Information (approx)

  • Calories: 475 kcal
  • Protein: 25 g
  • Fats: 15 g
  • Carbs: 60 g
  • Fibre: 8 g

Tags

Gluten Free High Protein Vegetarian Dairy Free Snack

Ingredients

  • butter beans in water - 1 lb. (500g) (drained)
  • large onion - 1 (chopped)
  • parsnips - 2 (peeled & chopped)
  • celeriac - ½ (1 lb./500g) (peeled & chopped)
  • rosemary sprig - 1
  • olive oil - 2 tbsp.
  • natural peanut butter (smooth) - 1 tbsp.
  • nutmeg - ½ tsp.
  • eggs - 4

Preparation Instructions

  • 1. Heat the oven to 360°F (180°C).
  • 2. Place the chopped onion, parsnips and celeriac on a baking tray. Add in the rosemary and drizzle with olive oil. Roast for 30 minutes, then cool down and remove the rosemary sprig.
  • 3. Drain and rinse the beans, then place in a large bowl with the roasted vegetables, peanut butter, and nutmeg. Blend with a hand blender until smooth, then season to taste with salt and pepper. If the mixture is too stiff, add 1-2 tablespoons of water. Lastly, add in the eggs and mix well.
  • 4. Place the mixture in a bread tin lined with baking paper. Bake in the oven at 360°F (180°C) for 45-55 minutes. Check with a toothpick for firmness in the middle. Once cooked, cool and chill in the fridge overnight.
  • 5. Serve with fresh crispy bread and pickles, or with
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