A bit of chilli can kick-start your morning, and beans are full of energy to keep you going until lunch time. I like this pâté on some crisp bread as breakfast, but it works very well as a dip with crisps or crackers as well. If you can’t get hold of Red Hot Dutch Cheese, you can use any other chilli cheese, or you can use a gouda or cheddar cheese and add some chilli flakes.
100g cherry tomatoes
1 tablespoon olive oil
175g black eye beans (1 x 300g tin - dreained)
4 sundried tomatoes
40g Red Hot Dutch Cheese (or any other chilli cheese)
1 tablespoon fresh parsley
Boil the egg for about 7 minutes until hard boiled. Rinse in cool water to make it easier to take the shell off. Remove shell, and place in a food processor.
Finely chop the leek and slice the tomatoes in half, and sauté in the oil until soft. Place in the food processor along with the egg.
Add the drained beans, sun dried tomatoes, cheese and parsley to the food processor and whizz until you have a smooth-ish mixture. Leave a few lumps to make the pâté more interesting. Serve with a few sprigs of parsley.