- 1/2 teaspoon butter, or as needed
- 1 tablespoon olive oil
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1 shallot, minced
- 2 cups cannellini (white kidney) beans, rinsed and drained
- 1/4 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
- Lightly grease a serving bowl with butter.
- 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.
- Stir shallot into the warm oil and spices; cook and stir until the shallot begins to change color, 3 to 5 minutes.
- Stir cannellini beans and tomato paste into the shallot and spice mixture. Cook and stir while mashing the beans thoroughly, about 5 minutes.
- Stir sherry and soy sauce through the mashed bean mixture; cook until the liquid evaporates, 1 to 2 minutes.
- Remove the skillet from heat. Stir melted butter through the bean mixture; season with salt. Pack the bean mixture into the prepared bowl.
- Chill in refrigerator at least 1 hour; garnish with parsley and paprika to serve.
05/04/2018
recipepes.com
White Bean Pate, recipe
PT15M
PT1H
5
455 calories
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