White Bean Pate

White Bean Pate

by Tonya Fuller 2 years ago
2 (1)
20 minutes
89.9 kcal
11 g carbs
Share recipe
Description

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

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
Directions
  1. 1. Lightly grease a serving bowl with butter.
  2. 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. 3. Stir shallot into the warm oil and spices; cook and stir until the shallot begins to change color, 3 to 5 minutes.
  4. 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. 5. Stir sherry and soy sauce through the mashed bean mixture; cook until the liquid evaporates, 1 to 2 minutes.
  6. 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. 7. Chill in refrigerator at least 1 hour; garnish with parsley and paprika to serve.
Nutrition Facts
serving: 8 servings
calories: 89.9 kcal
carbohydrates: 11 g
protein: 2.8 g
saturated fat: 1.3 g
cholesterol: 4.5 mg
sodium: 209.6 mg
fiber: 2.7 g
sugar: 0.3 g