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White Bean Pate
White Bean Pate
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
95 minutes
Vegetarian pate with intense flavor.
Ingredients:
  • 0.5 teaspoon butter, or as needed
  • 0.25 teaspoon ground white pepper
  • 0.5 teaspoon smoked paprika
  • 0.125 teaspoon cayenne pepper
  • 1 shallot, minced
  • 2 cups cannellini (white kidney) beans, rinsed and drained
  • 0.25 teaspoon tomato paste
  • 2 tablespoons dry sherry
  • 1 teaspoon soy sauce
  • 1 tablespoon melted butter
  • 2 tablespoons chopped fresh parsley, or as desired
  • 1 pinch paprika, or as desired
Instructions:
  • Coat a serving bowl with a touch of butter.
  • Drizzle olive oil in a skillet and sprinkle in white pepper, smoked paprika, and cayenne pepper. Heat over medium heat until spices become fragrant, about 2 to 3 minutes.
  • Sauté shallot in fragrant oil and spices until it turns golden, about 3 to 5 minutes.
  • Combine cannellini beans and tomato paste with the shallot and spice mixture. Cook and stir, mashing the beans well, for about 5 minutes.
  • Mix the sherry and soy sauce into the mashed bean mixture and cook until the liquid evaporates, about 1 to 2 minutes.
  • Take the skillet off the heat. Mix in the melted butter with the bean mixture and season with salt. Press the bean mixture into the prepared bowl.
  • Allow the dish to cool in the refrigerator for a minimum of 1 hour, then adorn with fresh parsley and a sprinkle of paprika before serving.

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