Black Bean & Walnut Paté with Crostini

A rich and savory paté combining the earthy flavors of black beans and walnuts, enhanced with fresh herbs and spices. Perfect as an elegant appetizer served with toasted crostini.

Prep Time

20 minutes

Total Time

50 minutes

Calories

445 kcal

Difficulty

Easy

Equipment

4 items

Cost

£0.74/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

1can (15 oz)Black beans(drained and rinsed)

£0.70

1cupWalnuts(toasted)

£1.50

2clovesGarlic(minced)

£0.15

2teaspoonsFresh rosemary(chopped)

£0.30

1teaspoonFresh thyme(chopped)

£0.20

2tablespoonsOlive oil(extra virgin)

£0.25

1tablespoonLemon juice(freshly squeezed)

£0.10

1tablespoonSoy sauce(or tamari for gluten-free)

£0.05

1teaspoonHoney(optional, or maple syrup/agave for vegan)

£0.10

0.5teaspoonSmoked paprika

£0.10

to tasteSalt

to tasteBlack pepper(freshly ground)

1loafBaguette(sliced)

£1.00

Total Cost

£4.45

£0.74 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Spread the walnuts on a baking sheet and toast in the oven for 8-10 minutes, or until fragrant and lightly browned. Let cool slightly.
2.
While the walnuts are toasting, slice the baguette into thin rounds for crostini. Place the slices on a baking sheet, drizzle lightly with olive oil, and toast in the oven for 8-10 minutes, or until golden brown and crispy. Set aside to cool.
3.
In a food processor, combine the drained and rinsed black beans, toasted walnuts, minced garlic, chopped rosemary, chopped thyme, olive oil, lemon juice, soy sauce, honey (or maple syrup/agave), smoked paprika, salt, and pepper.
4.
Process until smooth, scraping down the sides of the food processor as needed. Taste and adjust seasonings as desired.
5.
Transfer the paté to a serving bowl. Serve immediately with the toasted crostini, or chill for later.

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My Notes

Nutrition Information

Nutrition per serving (130g)

445 kcal / 1862 kJ

Carbs

36g

14% of RDA

Fat

28g

40% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

9 g

30% of RDA

Sugar

5 g

6% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

To toast the walnuts on the stovetop, heat a dry skillet over medium heat. Add the walnuts and cook, stirring frequently, for 5-7 minutes, or until fragrant and lightly browned. Be careful not to burn them.

For a spicier paté, add a pinch of cayenne pepper or a few drops of hot sauce.

The paté can be stored in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

Garnish with fresh herbs or a drizzle of olive oil before serving.

Cooking Equipment

Food processor

Baking sheet

Oven

Small saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier paté, add a pinch of cayenne pepper or a few drops of hot sauce.

The paté can be stored in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

Garnish with fresh herbs or a drizzle of olive oil before serving.

Black Bean & Walnut Paté with Crostini

Ingredients

Instructions