Vegan & gluten free adzuki beans paté

Ingredients:

800g cooked adzuki beans (400g dry beans)

3 big carrots

200g sun dried tomatoes in olive oil

1 small onion

3 tbsp of olive oil or grape seeds oil

3 garlic cloves

1 tbs of ground golden flax

1 tsp of oregano

3-4 tbsp of olive oil from sun dried tomato jar

Sea salt, white pepper

Loaf tin

1. Leave dry adzuki beans in hot water for 8-12h. Drain it, add fresh water and boil it with ½ tsp of salt until it’s soft (approximately 45min). When cooked drain it and leave aside to cool down.

2. Boil carrots until soft then peel it.

3. Chop the onion and fry lightly on the olive oil.

4. In a large bowl mix together beans, carrot, onion and drained sun dried tomato. Use hand blender to get pate-like texture. While blending add golden flax, and olive oil from sun dried tomato. You might need more olive oil from sun dried tomato jar to get the paté smoother.

5. Preheat oven to 180 degrees.

6. Grease the loaf tip with oil, and if you want you could sprinkle the bottom and sides of it with ground flax. Transfer your paté mix.

7. Bake around 40 minutes.