Equipment
Ingredients
Main
- 400 g black beans, rinsed or cooked
- 60 ml olive oil
- 100 g onion, finely chopped
- 3 garlic, minced
- 12 g cumin seeds, ground
- 2 g chili powder
- 2 egg
- 8 g cilantro, finely chopped
- 1 g salt, to taste
- 1 g black pepper, freshly ground, to taste
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 239 kcal
- Protein
- 12 g
- Carbohydrates
- 30 g
- Fat
- 9 g
- Fiber
- 7 g
- Sugar
- 2 g
- Sodium
- 71 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 41 mg
- Potassium
- 730 mg
- Calcium
- 80 mg
- Iron
- 3.5 mg
- Magnesium
- 84 mg
- Phosphorus
- 192 mg
- Zinc
- 1.9 mg
- Vitamin A
- 40 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 1.3 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.42 mg
- Riboflavin
- 0.15 mg
- Niacin
- 1.0 mg
- Folate
- 205 mcg
- Water
- 24 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 175°C (350°F). Lightly grease your baking dish or pâté tureen.
Heat 30ml of olive oil in a skillet over medium heat. Sauté the chopped onion for 5 minutes until it becomes tender.
Add 2 minced garlic cloves, the ground cumin, and chili powder to the skillet. Stir constantly for 1 minute until the spices are fragrant.
Mix the chopped cilantro into the onion mixture and remove the skillet from the heat.
Pulse the remaining minced garlic clove in a food processor until it is finely chopped.
Add the black beans, eggs, and the remaining 30ml of olive oil to the food processor. Blend until the mixture is completely smooth.
Add the cooked onion and spice mixture to the processor. Pulse briefly until the components are just combined.
Season the mixture with salt and pepper. Transfer it to the prepared baking dish and cover the top tightly.
Bake for 40 to 45 minutes until the pâté is set and reaches an internal temperature of 74°C (165°F).
Remove from the oven and allow to cool. Refrigerate for at least 8 hours or overnight to set the texture before serving.
Chef's Notes
- For a smoother texture, pass the bean mixture through a fine-mesh sieve before adding the sautéed onions.
- Ensure the pâté is fully chilled before slicing to maintain clean edges.
Storage
Refrigerator: 5 days — Keep in an airtight container.
Freezer: 2 months — Texture may become slightly more crumbly after thawing.
Reheating: Serve chilled or at room temperature.
Troubleshooting
The pâté is too soft or watery.
Cause: The black beans were not drained well enough or the dish was underbaked.
Fix: Bake for an additional 10 minutes uncovered to evaporate excess moisture.
Prevention: Ensure beans are thoroughly rinsed and dried. Bake until the center is firm.
Cultural Context
While pâté is traditionally a French delicacy often made with liver, this black bean version offers a modern, plant-forward interpretation. It draws inspiration from the savory dips and spreads found in various cuisines, particularly Latin American, where black beans are a staple ingredient, combined with the technique of baking for a firm yet spreadable texture.
