Yesterday we had “captain’s dinner” a somewhat famous Dutch dish. It is a dish with marrow-fat beans and small side dishes like pickles, caramelized apples, bacon, raw diced onions, (Indonesian) peanut butter sauce and small meat balls. We had some beans left so tonight I will be making left-over bean pâté.
1 2/3 cups cooked leftover beans
30 ml oil (olive or sunflower)
½ cup diced onions
½ cup diced carrots
2 cloves of garlic
2 tbsp lemon juice
handful of parsley
1 teaspoon fresh sage
3/4 teaspoon salt
black pepper to taste
Preheat the oven at 350 Fahrenheit. Dice the onions, carrots and garlic (I use a kitchen machine but be careful it will not mush). Put some oil in the pan and fry the onions, carrots and garlic until glazed.
In the meantime mince your leftover beans with the eggs in your kitchen machine. Add the parsley, sage, salt and pepper, lemon juice and a splash of oil.
Mix in a separate bowl the bean mixture with the onions, carrots and garlic. Pour in baking pan which you lined up with parchment paper. Bake for 30 minutes or until brown on top.
You can eat it warm with a nice salad or put it in the fridge and eat it on home baked bread for lunch.
You can use all kind of leftover beans for this recipes and also try to experiment with different herbs.