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White Bean Pate

Rated as 4 out of 5 Stars

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

1 h 35 m servings 90 cals
Original recipe yields 8 servings

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.

Nutrition Facts


Per Serving: 90 calories; 3.7 g fat; 11 g carbohydrates; 2.8 g protein; 4 mg cholesterol; 210 mg sodium. Full nutrition

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Reviews

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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 ...