White Bean Pate

White Bean Pate

1
LoveNRoquette 3

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

Ingredients

1 h 35 m {{adjustedServings}} servings 90 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 90 kcal
  • 4%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 258 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  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.
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I assumed buttering the serving bowl would release the pate, making a nice presentation. It didn't, but I can live with that. This just didn't have much flavor at all, and the texture was way ...