White Bean Pate

Here's a vegetarian-friendly option for a liver pate-like spread packed with flavor.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 90 Calories

Ingredients

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

Recipe Instructions

Step 1

Lightly grease a serving bowl with butter.

Step 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.

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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