Spicy Bean Pate

For 1 kg

  • 280g blackeye beans
  • 280g onion
  • 100ml sunflower oil
  • 65ml tomato puree/
  • 20ml wine vinegar
  • 1 plus 1/2 tsp aniseed
  • 1 plus 1/2 tsp paprika
  • 1 tsp garam masala
  • 1/4 tsp cayenne
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 tsp black mustard seed
  • 2 tsp cumin seed
  • 1/4 tsp cinnamon
  • 3 tsp coriander seed
  • 1 tsp pressed garlic

Soak the blackeye beans – either overnight in cold water or for an hour or so in hot. Then boil them and drain before they go mushy. Keep back some of the draining water in case you want to add it later (if the mix seems too dry).

Cut the onion into half-rings and fry in the oil, keep stirring and fry until they are caramelised.

Mix the drained beans, onion, and everything else in the first list. But keep back some of the oil in the frying pan.

Grind up the coriander and cumin seed – not too fine. Fry that along with everything else in the second list, in the leftover oil. Don’t let it burn. Then mix everything together in a majimix (or just mash it) and enjoy!