White Recipe ∽ White Bean Pate

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
• ⅓ 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

Cooking 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.

Nutrition Facts

• calories89.9
• carbohydrateContent11 g
• cholesterolContent4.5 mg
• fatContent3.7 g
• fiberContent2.7 g
• proteinContent2.8 g
• saturatedFatContent1.3 g
• sodiumContent209.6 mg
• sugarContent0.3 g