Healthy snack

Bean pate’
vegan, gluten-free, lactose-free


  • 400 g can of red kidney beans
  • half a red bell pepper
  • 1 clove of garlic
  • freshly squeezed juice of half a lemon
  • a handful of parsley
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cinnamon
  • Himalayan salt/pepper


Pour the beans into a sieve and rinse under cold running water. Chop paprika, garlic and parsley and add to the beans. Squeeze the juice out of half a lemon and add to the rest of the ingredients. Add olive oil, smoked paprika, cinnamon, salt and pepper and puree everything into a creamy mass. Eat as a vegetable sandwich spread on a whole grain bread.


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