English Field Bean Pate

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Introduction

This is a straightforward bean pâté that comes together in about 90 minutes (mostly hands-off soaking and simmering). Mashed beans, olive oil, and fresh herbs create a simple, spreadable dip that works as an appetizer, snack, or side with crusty bread or toast.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 70 minutes
• Total Time: 80 minutes
• Servings: 4

Ingredients

• ½ lb (250 g) English beans (or tic beans, daffa beans, brown Dutch beans, or foul medames)
• about ¼ pint (150 ml) olive oil
• Salt
• Pepper
• 1 large clove garlic, minced
• 1 tsp strong-flavoured herba (e.g. thyme, sage or rosemary), minced

Instructions

1. Soak the beans in water overnight.
2. Boil beans in plenty of unsalted water for 1 hour until they are soft. Drain beans.
3. Mash beans with a fork, pound them in a pestle and mortar, or press them through a sieve or food mill.
4. Add the olive oil, salt, pepper, herbs, and garlic. If the purée is too stiff, add some lemon juice, water, or more oil.
5. Chill and serve with toast.

Variations

Roasted garlic: Roast a whole head of garlic until soft, then squeeze the cloves into the pâté instead of using raw minced garlic. This mellows the sharpness and adds sweetness.

Spiced version: Add ½ tsp ground cumin or ¼ tsp cayenne pepper along with the herbs to shift the flavor toward Middle Eastern or North African seasoning.

Textured finish: Reserve ¼ cup of mashed beans before mixing in the oil and herbs, then fold them back in at the end to create a slightly chunky consistency instead of a smooth purée.

Citrus-forward: Increase the lemon juice to 1–2 tbsp and add a pinch of lemon zest to brighten the flavor without thinning the pâté too much.

Herb blend: Combine all three herbs (thyme, sage, and rosemary) at ⅓ tsp each instead of picking one, for a more complex herbal depth.

Tips for Success

Drain thoroughly: After boiling, press the beans gently against the colander with the back of a spoon to remove excess moisture. A wetter pâté will require more oil and won’t set properly when chilled.

Adjust consistency before chilling: The pâté thickens slightly as it cools, so if you add lemon juice or water to loosen it while warm, add less than you think you need.

Mince herbs fresh: If you’re using dried herbs from a jar, use half the amount (½ tsp) since they’re more concentrated; fresh herbs should be minced just before mixing to preserve their flavor.

Taste at the end: Salt and pepper are added last for a reason—bean purées can taste flat until seasoning is balanced, so don’t skip this step.

Storage and Reheating

Store the pâté in an airtight container in the refrigerator for up to 5 days. The surface may darken slightly from oxidation; stir it back in before serving. The pâté does not freeze well; the texture becomes grainy and separates when thawed.

FAQ

Can I skip the overnight soak?

No. Soaking softens the beans and reduces their cooking time. Without it, they may take 2–3 hours to become tender. If you’re short on time, use canned beans instead (one 15 oz can, drained and rinsed, replaces the soaked dried beans).

What if my pâté is too thick even after adding oil?

Press it through a fine-mesh sieve while still warm, or blend it briefly with an immersion blender before chilling. This breaks down lumps and creates a smoother texture without thinning it with extra liquid.

Can I make this in a food processor?

Yes. After draining the beans, pulse them in a food processor until smooth, then add the oil, herbs, and garlic and pulse again until combined. This is faster than mashing by hand and gives a more uniform texture.

Which bean varieties work best?

English beans, tic beans, and foul medames are traditional and have a slightly earthy, starchy flavor that holds together well. Brown Dutch beans work too and are easier to find in many markets. Avoid kidney beans and black beans; they’re denser and create a grainier texture.