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Bean Pate

1 tb Sunflower oil
1 Onion; peeled and chopped
1 Clove garlic; crushed
1/4 ts Ground cumin
1/4 (up to) 1/2 ts Tabasco sauce
1 cn (14-oz) red Kidney beans; drained
1/2 c Water
2 tb Greek yogurt
Paprika


Heat the oil in a pan and gently cook the onion until well browned, about 10 to 12 minutes. Add the garlic, cumin and tabasco sauce. Stir in the beans and water, then cook down to a thickened mixture, mashing the beans slightly so that it is fairly smooth. Transfer the pate to a serving bowl. Spread the yogurt over the top and lightly sprinkle with paprika.


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