tangy bean pate

tangy bean pate


1 can baked beans
half a teaspoon chilli powder
1 teaspoon garlic powder
1 teaspoon mustard powder
1 dessertspoon lemon juice
100ml oil
one leftover end bit of homemade bread (approx 46g) broken into breadcrumbs
2 pinches salt and 2 pinches ground black pepper


Put all ingredients together (except the oil) in a saucepan and simmer for around 10 mins or until the beans are ready to fall apart under the gentle pressure of your potato masher, or a fork.

Mash up the pate. Leave to cool. Add the oil and remash/mix.

You can make this in your food processor too, less mashing!

Store in a bowl, covered with cling film or a plastic tub with a lid, in the fridge, for up to 4 days.

Make twice in the month, if following option one or once if following option 2 - allow 25 g per person per meal.

nutritional information

This recipe contains per meal (including side dishes):
(K)calories- 216
protein (g)- 6
fat (g)-6
sat fat (g)- 1
carb (g)- 35
5 a day portions- 0
fibre (g)- 2
salt (g)- 0
calcium (mg)- 10
iron (mg)- 0