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Broad Bean Pate


Cook the beans in boiling water until tender, about 5 minutes.

Drain, reserving the liquid.

Place the beans and spices in a liquidiser and blend for 30 seconds.

Add the lemon juice and garlic, thin the mixture with a little of the reserved liquid, to form a thick purée.

Gradually stir in the oil a little at a time, until the desired thickness of pâté is reached.

Season to taste and serve with crudités or bread and a sprinkle of turmeric.


(extract from The Vegetarian Society website)


See Runner Beans

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  • 2lb/900g broad beans, shelled
  • 2tsp/10ml ground coriander
  • 2tsp/10ml ground cumin
  • 2tsp/10ml turmeric
  • 2 cloves garlic, crushed
  • juice of 1 lemon
  • 4tbsp/60ml olive oil
  • salt and pepper

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We're always looking for good wholesome recipes that will appeal to our members. Especially recipes that use vegetables, of course.

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