White Bean Pate recipe

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Ingredients

½ teaspoon butter, or as needed
1 tablespoon olive oil
¼ teaspoon ground white pepper
½ teaspoon smoked paprika
⅛ teaspoon cayenne pepper
1 shallot, minced
2 cups cannellini (white kidney) beans, rinsed and drained
¼ teaspoon tomato paste
2 tablespoons dry sherry
1 teaspoon soy sauce
1 tablespoon melted butter
salt to taste
2 tablespoons chopped fresh parsley, or as desired
1 pinch paprika, or as desired

Nutrition Info

89.9 calories
carbohydrate: 11 g
cholesterol: 4.5 mg
fat: 3.7 g
fiber: 2.7 g
protein: 2.8 g
saturatedFat: 1.3 g
servingSize: -
sodium: 209.6 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Lightly grease a serving bowl with butter.

  2. Pour olive oil into a skillet, add white pepper, smoked paprika, and cayenne pepper. Place the skillet over medium heat and warm the spices until fragrant, 2 to 3 minutes.

  3. Stir shallot into the warm oil and spices, cook and stir until the shallot begins to change color, 3 to 5 minutes.

  4. Stir cannellini beans and tomato paste into the shallot and spice mixture. Cook and stir while mashing the beans thoroughly, about 5 minutes.

  5. Stir sherry and soy sauce through the mashed bean mixture, cook until the liquid evaporates, 1 to 2 minutes.

  6. Remove the skillet from heat. Stir melted butter through the bean mixture, season with salt. Pack the bean mixture into the prepared bowl.

  7. Chill in refrigerator at least 1 hour, garnish with parsley and paprika to serve.

Recipe Yield

8 servings

Recipe Note

A tasty alternative to a traditional liver pate. Serve with crusty bread or pita chips. This can be prepared 24 hours ahead.

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