Bean Pate

  By Kris Giovanini  

October 26, 2015

Serve this tasty and nutritious pate with a good quality bread, preferably that has been lightly oiled and broiled until crispy. YUM!

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2 cups cooked navy beans (rinsed and drained if using canned)

1 small onion

2 cloves fresh garlic

½ cup whole wheat bread crumbs

2 tsp. prepared mustard

1 tsp. brown rice syrup

½ tsp. dried basil

½ tsp. dried dill

soy sauce, to taste (we use about 1 T)

lettuce leaves, if desired for plating


Place all ingredients in a food processor and puree until smooth, stopping once or twice to scrape down the sides of the bowl.

Transfer the mixture to a serving bowl lined with crisp greens.

Cover tightly with plastic and chill thoroughly.

Serve the chilled pate with bread or crackers, or raw vegetables.

This recipe is from Christina Pirello