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Bortolli bean pate garnished with parsley in two ramekins surrounded by buckwheat crackers.

Borlotti Bean Pâté

Chef Tripti
Creamy borlotti bean pâté made with vegan cream cheese.
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Prep Time 20 minutes
Cook Time 20 minutes
Over-night Soaking of the borlotti beans 6 hours
Total Time 40 minutes
Course Afternoon Tea, Appetizer, barbecue, Dip, Snack
Cuisine Modern European
Servings 4
Calories 172 kcal

Equipment

Ingredients
 
 

  • 125 g Dried Borlotti beans
  • 1 clove Garlic about 5 gms
  • 20 g Vegan butter cut into small cubes
  • 50 g Vegan cream cheese
  • 1 tablespoon Lemon juice
  • 2 teaspoon Flaky sea salt
  • ½ teaspoon Black pepper
  • 1 tablespoon Parsley chopped

Instructions
 

  • Soak the bortolli beans overnight. The following day, rinse and boil the bortolli beans, covered, for about 20 minutes until soft and they break when pressed between your fingers.
  • Drain the bean water and keep.
  • Add the bortolli beans, garlic, lemon juice, salt, pepper, vegan butter and cream cheese to a blender and blend into a smooth puree. If required, add a couple of tablespoons of the bean water.
  • Once you have a smooth puree add the chopped parsley and briefly blend.
  • Transfer into ramekins or bowls and chill for a couple of hours before serving.
  • Before serving, leave it out from the fridge for 10 minutes or so to bring it to room temperature. serve with crackers of toasted bread.

Nutrition

Calories: 172kcal (9%)Carbohydrates: 21g (7%)Protein: 8g (16%)Fat: 7g (11%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gSodium: 1558mg (68%)Potassium: 430mg (12%)Fiber: 9g (38%)Sugar: 1g (1%)Vitamin A: 277IU (6%)Vitamin C: 3mg (4%)Calcium: 52mg (5%)Iron: 2mg (11%)
Keyword Borlotti beans, Dip, Party food, Pate, vegan, Vegan cheese
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