Recipe: Butter Bean Pate

Turning limitation into inspiration, this is the fourth in a series of recipes born of a 14-day cleanse. Living in a hotel, with no kitchen appliances save a kettle, a borrowed blender, and a knife, in the middle of the Western Region deserts in the emirate of Abu Dhabi, where grocery shopping leaves much to be desired. And yet, we’ve come up with some pretty tasty treats!

Salads are grand and steamed veggies are nice, but there must be more to this detox menu!  For an idea of exactly what we’re working with in this two-week experiment, check out the list below:

So, to satisfy my craving for something with a bit more bite, I decided to make a vegetarian pate of my own, using what ingredients I had in the fridge and a special bag of butter (also known as LIMA) beans.  These beans are cholesterol-lowering, blood-sugar regulating, high in fiber, protein, iron and antioxidants.  Not too shabby, Mr. Bean, not too shabby.

Here’s the concoction I came up with . . .


  • 4 cups raw lima/butter beans
  • 1  box of mushrooms of your choice
  • 1/2 – 1 cup of olive oil
  • fresh rosemary sprigs
  • 2 – 3 sprigs of green onion
  • a pinch of dry seasonings of your choice.  I used an Italian blend with sage, thyme, parsley and basil
  • 2 – 4 cloves of garlic
  • optional: sea salt, pepper, chilli peppers


  1. Soak the beans over night in cool drinkable water. Make sure the top is covered enough so no unwanted visitors can get inside.
  2. Place chopped garlic, rosemary and herbs in the olive oil and allow the flavors to mingle overnight.  This gives your ingredients the chance to really compliment one another ;o)
  3. If you’re detoxing, boil the mushrooms in enough water to cover the lot.  Keep cooking until the mushrooms are almost dry.  If you’re not detoxing, you may want to sautee the mushrooms in olive oil or . . . if you’re feeling naughty, butter.
  4. Blend the oil mixture with the spring onions and cover.
  5. Boil the beans for 45-60 minutes, or until soft.
  6. If you’re cleansing, allow the beans and mushrooms to cool before adding to the blender.  This ensures your food won’t be cooked by the oil.  Alternatively, you may add them after they’ve cooled just a little, to make for a warm pate.

This pate is lovely on celery, carrots, crackers, breads, or even served atop another bean!

Not the prettiest of pates (but what pate really is?) best dressed up nicely with some fresh herbs and cut veggies.

FYI: Cleansing Food Guidelines


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