Roast garlic and Haricot bean pate 4 garlic cloves 200g dried haricot beans 1-2 lemons, juiced 50ml cold pressed rapeseed oil pinch cayenne powder salt and pepper Place the beans in a pan with a decent amount of water covering them as they will soak it up and swell as they cook. Do not add salt to the water as it will make the bean cases go tough. Bring to the boil then reduce the heat to a gentle simmer. Cook until completely soft- 40 minutes to an hour. You can’t really over cook them for this dish as long as you don’t let the pan boil dry. Meanwhile drizzle the garlic with a little cooking oil and roast in its skin for about 15 minutes at a medium heat, until completely soft. The garlic should now pop easily out of its skin. Once the beans are cooked reserve a couple of spoonfuls of the cooking water, then drain the rest. You can use either a food processor or a stick blender to whizz everything together, including the reserved cooking water. You can alter the quantities of lemon and cayenne for your own taste but you will need a generous pinch of salt and pepper to bring the pate to life. Additional herbs and spices work really well with it too, try ground cumin and fresh chilli. If you keep the pate in the fridge with a little layer of oil on top it should last a week, otherwise eat within 3 days.
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