Jo’s Mushroom & Kidney Bean pate

This easy, light and tasty pate is ideal for lunch, supper or as a starter. It keeps well in the fridge for a few days. This pate makes 4 main meals for MR R and I. One day for lunch, next day as for supper, served with salad and either my onion jam or as here my papaya pickle.   

Jo’s Mushroom & Kidney Bean pate

Serves 4 for lunch/supper meal or 8 as a starter

 

200g red kidney beans, soaked overnight and cooked (makes 400g) or 400g tinned  

450g sliced mushrooms      1 finely chopped onion      2 crushed garlic cloves

1 Red pepper, deseeded and diced      2tbsp vegetable stock      2tbsp port wine (or you can use red or white.)

1 beaten egg      50g breadcrumbs (I use the shop bought ones, but you can use fresh)

½ tbsp. dried thyme      1/2 tbsp. dried rosemary salt and pepper

 

Preheat the oven 180/350/Gas 4

Lightly grease a 2lb loaf tin.

In a saucepan put: mushrooms, onion, garlic, red pepper, stock and port or wine.

Cover and cook for 10 mins, stirring occasionally.

Set aside and leave to cool

When cooled enough, puree the mixture with the red kidney beans in a processor or liquidiser. Blend until smooth.

Transfer mixture to a bowl, add egg, breadcrumbs, and herbs. Season to taste.

Mix well and spoon mixture into the tin.

Bake for 45-60 minutes, until lightly set.

Place on a wire rack to cool completely.

Cover and put in fridge for a several hours.

Turn out of the tin when ready to serve.