Garlicky black eyed beans pâté on sourdough toast

Ramona's Cuisine -


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!


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4 people
20 Min
30 Min
No-Cook or Other


  • ·
    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 bay leaf
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    1/2 red pepper finely diced to decorate
  • ·
    few herbs to decorate i used fresh sage

How to Make Garlicky black eyed beans pâté on sourdough toast


  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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