Cook beans for 5 minutes.

Cook eggs - pop into boling water for 8 minutes then leave under cold running water for few mins to make peeling easier.

Meanwhile sauté onion gently for at least 15 mins allowing bits to go brown and caramelise.

This is what adds to meaty flavour so spend the time to do this slooowly.

Combine beans/eggs/hot onion mixture with walnuts and season with quite a liberal dose of salt and blend/liquidise everything to desired consistency. I like a rough pate texture.

If mixture is a bit too wet add some sautéed mushrooms to thicken.

If mixture is too dry, try bit of olive oil and drip of stock.