This is a very rich dish so a little goes a long way.
For anyone with a nut allergy leave them out, it is still delicious.
Cook the beans with the port, mustard, seasoning and stock powder for approximately 3 minutes [beans should still be crunchy].
Melt the butter in a separate pan and sauté the onions and bacon until the onions are soft.
Hard-boil the eggs, shell and allow to cool.
In a food processor, roughly chop the nuts and place in a large bowl.
Add all the other ingredients and the cooking juices.
Mix well, adjust seasoning and add a squeeze of lemon juice if required.
Allow to cool, add the chopped parsley or coriander and the eggs cut into quarters.
Place in a terrine dish, place in the refrigerator for 2 hours before serving.
Serve with toast or French bread or as an entrée on a bed of salad greens.
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