English Field Bean Pate
United Kingdom.
Associated with United Kingdom by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Credit
"English Field Bean Pate" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:English_Field_Bean_Pate, revision 4513300), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:English_Field_Bean_Pate&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Revision 4513300
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Ingredients
- ½ lb (250 g) English beans (or tic beans, daffa beans, brown Dutch beans, or foul medames)
- about ¼ pint (150 ml) olive oil
- Salt
- Pepper
- 1 large clove garlic, minced
- 1 tsp strong-flavoured herba (e.g. thyme, sage or rosemary), minced
Method
- Soak the beans in water overnight.
- Boil beans in plenty of unsalted water for 1 hour until they are soft. Drain beans.
- Mash beans with a fork, pound them in a pestle and mortar, or press them through a sieve or food mill.
- Add the olive oil, salt, pepper, herbs, and garlic. If the purée is too stiff, add some lemon juice, water, or more oil.
- Chill and serve with toast.
Plating
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